ByDonna Elick
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This Chocolate Fudge Recipe uses condensed milk for an easy creamy, delicious treat. Make a batch of this 3 ingredient fudge for the holidays!
Chocolate Fudge Recipe
Traditional fudge can be tricky to make, especially when trying to get all of the cooling and heating temperatures just right.
This recipe for chocolate fudge takes all the guesswork out of it, and it’s such a quick and easy treat to make.
Homemade candies like fudge and toffee are delicious, and they are great holiday gifts, too!
Pair this three ingredient fudge with my Reese’s Peanut Butter Fudge — it has the perfect balance of creamy and crunchy with chunks of peanuts throughout.
My Oreo Fudge recipe is a unique and delicious spin on the classic fudge but with that special oreo flavor and white chocolate goodness!
Or, try my recipe for Peanut Butter Fudge without condensed milk! It’s incredibly easy to make and comes together in just 10 minutes.
Ingredient Notes and Substitutions
- Sweetened Condensed Milk – Pay close attention to the size of the can, especially if you’ll be using a substitute.
If your ratio of milk to morsels is off, then 3 ingredient chocolate fudge won’t set up properly.
- Chocolate Chips – Semi-sweet morsels are my top choice for any chocolate fudge recipe, but you can use milk chocolate, dark chocolate, or even white chocolate if you prefer.
Or, use half semi-sweet and half of another kind to create just the right flavor balance.
- Salted Butter – This keeps the mixture silky smooth, and the added salt enhances the flavors while balancing the sweetness.
If unsalted is all you have on hand, don’t worry about adding any salt.
Tips for Making 3 Ingredient Fudge
This is such an easy chocolate fudge recipe to make. Just melt everything together in the microwave, then pour into a pan and refrigerate until firm!
Here are a few tips for success:
- Let it set completely. I recommend letting 3 ingredient chocolate fudge cool for at least 8 hours or even overnight. This helps it set to a firm consistency.
- Tip for easy removal: Lining your pan with parchment lets you lift the entire slab out for easier cutting. Plus, you won’t need to wash your pan afterward!
- Keep it cold. This is a soft fudge, so it requires refrigeration to stay firm. If you leave it out for a long period of time, it will likely become very soft and gooey.
- Check your microwave wattage. The microwave used for this recipe is a 1000W household microwave.
If you have a more powerful microwave, you will need to use less time and/or power to heat your ingredients.
Kitchen Tools You Will Need
- 8×8 Baking Pan – This pan comes with a lid for easier storage.
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
- Silicone Spatula – Withstands the heat and makes it easy to scrape off the chocolate after mixing.
- Parchment Paper – Prevents your dessert from sticking and makes cleanup a breeze!
Adding Mix-Ins to this Recipe for Chocolate Fudge
This makes a great base for a variety of flavor combinations, and the possibilities are endless!
Add your mix-ins after the chocolate mixture is melted, or sprinkle them over the top before placing the pan in the refrigerator.
- Chopped nuts
- Sprinkles
- Crushed cookies or pretzels
- Mini marshmallows
- Candy pieces
- Sea salt or coconut flakes
- Dried fruit
Storing and Freezing Three Ingredient Fudge
Keep homemade fudge in a sealed container in the refrigerator for around 7 days.
Since this chocolate fudge recipe is made with condensed milk, it’s safe to freeze as well. Just wrap it tightly in plastic wrap, then place it into a large storage bag.
Freeze individual pieces for a quick treat, or defrost the entire pan in the refrigerator before serving.
Chocolate Fudge Recipe FAQ
Why won’t my 3 ingredient fudge set?
This often happens when the condensed milk and chocolate chip mixture isn’t hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
Continue until the mixture is completely smooth on your last stir.
I don’t have an 8×8 pan. Can I use something else?
Sure! Any size pan will work just fine. Keep in mind that using a larger pan will result in thinner pieces, and there won’t be enough to spread all the way to the edges.
However, you can easily make a double batch of this recipe for chocolate fudge and use a 9×13 pan for that!
What’s the best way to slice fudge?
A hot, sharp knife is the easiest way to get clean edges. Dip a large knife in boiling water, dry it completely, then press down in one smooth motion.
The metal will retain the heat from the water without affecting the overall texture of the dessert.
Some people recommend using dental floss, but if you do, make sure to use one that isn’t flavored!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy 3 Ingredient Recipes
3 Ingredient Chocolate Fudge Recipe
Donna Elick
This Chocolate Fudge Recipe uses condensed milk for an easy creamy, delicious treat. Make a batch of 3 ingredient fudge for the holidays!
5 stars from 1 review
Tried this recipe?Please comment and review!
Print Recipe
Prep Time 1 minute min
Cook Time 3 minutes mins
Chill Time 8 hours hrs
Total Time 8 hours hrs 4 minutes mins
Course Dessert
Cuisine American
Method Microwave
Servings 20 – 25
Ingredients
- 12 ounces semi-sweet chocolate chips, 1 12-ounce bag, (2 cups)
- 14 ounces sweetened condensed milk, 1 14-ounce can
- 3 tablespoons salted butter
Instructions
In a medium glass bowl (microwave safe), place all ingredients. Microwave on high for 1 minute.
Carefully remove the bowl (touching the sides only, not the bottom) and stir to combine. Reheat in 30 second intervals until all ingredients are melted and easily combined. (Should be about 3 minutes of total heat time)
Cut a piece of parchment paper and line it inside an 8×8” pan. Pour melted chocolate mixture into the pan. Allow to cool completely, and then refrigerate until fudge becomes firm.
Once your fudge is set, you can pull the entire pan of fudge out by pulling on the parchment paper. Cut your fudge into squares and serve immediately.
Donna’s Notes
This is a soft fudge, so it requires refrigeration to stay hard. If you leave the fudge out for a long period of time, it will become very soft and gooey.
It is recommended to leave the fudge in the refrigerator around 8 hours to overnight to help it set to a firm consistency.
Traditional fudge can be tricky with getting all of the cooling and heating temperatures just right. This takes all the guesswork out of making fudge. It is such a quick easy recipe.
Fudge can be stored in an air-tight container for around 7 days in the refrigerator.
I don’t have an 8×8” pan. Can I use something else? You can use a 9×9”, 9×13”, or really any size pan would work. If you use a larger pan, you just won’t have the fudge all the way to the edge.
The microwave used for this recipe is a 1000W household microwave. If you have a more powerful microwave, you will need to use less time and/or power to heat your ingredients.
Nutrition
Serving: 1 | Calories: 177cal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 40mg | Sugar: 17g | Fiber: 1g | Calcium: 67mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published November 2020, updated and republished November 2023
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