Name: 3 Ingredient Chocolate Fudge Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 14 oz can sweetened condensed milk; 12 oz semisweet chocolate chips; 1/4 cup unsalted butter

This 3 ingredient chocolate fudge comes together fast with sweetened condensed milk, chocolate chips, and butter. It sets into a smooth, fudgy slab that tastes like the inside of a truffle.

There is no candy thermometer and no tricky timing. You melt everything, spread it in a pan, and let the fridge do the rest.

Why This Fudge Works

The texture is what keeps me making this one. It’s dense but never grainy, with a clean chocolate taste that isn’t overly sweet.

You don’t need any special equipment. The whole thing sets up while you go about your evening, and it slices cleanly into neat squares.

It’s the kind of recipe that feels like a good kitchen secret. Reliable, forgiving, and gone faster than you expect.

Ingredients

14 oz can sweetened condensed milk: use full-fat for the smoothest set
12 oz semisweet chocolate chips: pick a brand you like straight out of the bag
1/4 cup unsalted butter: cut into a few pieces so it melts evenly

Variations / Substitutions

Dark chocolate: swap in 60–70% dark chips for a less sweet, more intense fudge
Milk chocolate: makes a much sweeter, softer fudge; reduce condensed milk by 2 tbsp to help it set
Mix-ins: fold in 1/2 cup chopped toasted nuts, mini marshmallows, or dried cherries after melting
Dairy-free: use vegan chocolate chips and a plant-based butter; the texture will be a little softer but still works

If you want a chewier treat, try my 5-Minute Stovetop Caramels.

How to Make 3 Ingredient Chocolate Fudge

Step 1: Melt the Chocolate Mixture

Combine the 14 oz can of sweetened condensed milk, the 12 oz chocolate chips, and the 1/4 cup butter in a microwave-safe bowl. Heat in 30-second bursts, stirring well between each, until the chocolate is completely melted and the mixture looks glossy. This usually takes about 1 1/2 minutes total. Be patient and stir thoroughly, a good stir does the melting as much as the heat does.

Step 2: Spread the Fudge

Scrape the warm mixture into an 8-inch square pan lined with parchment paper. Use a spatula to press it into an even layer, pushing it all the way into the corners. Give the pan a few firm taps on the counter to settle the surface and pop any air bubbles.

Step 3: Slice and Serve

Chill the fudge in the refrigerator for at least 2 hours, until it’s fully firm to the touch. Lift the parchment out of the pan, peel it away, and cut the slab into 1-inch squares with a sharp knife. Serve the pieces at cool room temperature so the texture softens just a little.

A Few Tips for Perfect Fudge

The quality of your chocolate determines the final flavor, so use a brand you would happily snack on by itself.
If you like a salty-sweet balance, scatter a few flakes of sea salt over the top before chilling.
Keep a close eye on the microwave. Overheating can cause the chocolate to seize or turn grainy, so stick to short bursts and stir thoroughly every time.

Keeping the Fudge Fresh

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. The texture is best when you let it sit at room temperature for a few minutes before eating.

Frequently Asked Questions

Can I double this recipe?

Yes. Use a 9×13-inch pan and double all the ingredients. The chilling time will be closer to 3 hours because the slab is thicker.

Why did my fudge crack when I cut it?

Cold fudge is brittle. Let the chilled slab sit at room temperature for 5 to 10 minutes before slicing, then use a long, sharp knife and press straight down rather than sawing.

My fudge didn’t set. What went wrong?

It likely needed more time in the fridge or the chocolate wasn’t fully melted. The mixture must be completely smooth and glossy before you spread it in the pan.

Can I add nuts or other mix-ins?

Absolutely. Fold in 1/2 cup of chopped toasted nuts, mini marshmallows, or dried fruit after the chocolate has melted but before you spread the fudge into the pan.