3-Ingredient Chocolate Fudge
This 3-ingredient fudge is the easiest chocolate treat you can make. Melted chocolate, sweetened condensed milk, and a splash of vanilla set into creamy, sliceable squares.
No candy thermometer, no stirring hot sugar. It comes together in about 10 minutes of hands-on time, then the fridge does the rest.
Why This Fudge Stays in the Rotation
I keep coming back to this recipe because the texture is impossibly smooth. The sweetened condensed milk gives it a soft, melty bite that tastes far more complicated than three ingredients should deliver.
And it slices cleanly every time after a good chill. The chocolate flavor is deep, and it holds its shape at room temperature long enough for a dessert tray without turning to a puddle.
It is the thing I make when I need a last-minute gift or a no-fuss dessert for a crowd. Rich, simple, and gone by the end of the night.
Ingredients
- 14 oz can sweetened condensed milk: full-fat gives the creamiest set
- 12 oz semisweet chocolate chips: good-quality chips melt smoother and taste richer
- 1 tsp vanilla extract: rounds out the chocolate and adds warmth
Variations / Substitutions
- Dark chocolate chips: swap in for a deeper, slightly less sweet fudge. Stick with the same 12 oz weight
- A pinch of flaky sea salt: sprinkle on top before chilling for a salty-sweet finish
- Peppermint extract: use 1/4 tsp in place of the vanilla for a minty twist
- Dairy-free: use a 11.25 oz can of full-fat coconut sweetened condensed milk and dairy-free chocolate chips
If you enjoy this kind of quick chocolate fix, you might also like our simple chocolate truffles.
How to Make 3-Ingredient Chocolate Fudge
Step 1: Melt the Chocolate and Milk
In a microwave-safe bowl, combine the 14 oz can of sweetened condensed milk and the 12 oz chocolate chips. Microwave in 30-second bursts, stirring well with a silicone spatula after each, until the mixture is completely smooth and no chips remain, about 1 to 2 minutes total. Stir it slowly rather than whipping air in, which keeps the fudge dense and creamy.
Step 2: Mix in Vanilla and Transfer to the Pan
Stir in the 1 tsp vanilla extract until fully incorporated. Pour the fudge into an 8×8-inch pan lined with parchment paper, letting it spread evenly. Smooth the top with the spatula, then refrigerate for at least 2 hours, until the fudge is firmly set all the way through.
Step 3: Slice and Serve the Fudge
Lift the chilled fudge out of the pan using the parchment overhang. Set it on a cutting board and slice into 16 squares with a sharp knife. Serve at room temperature for the creamiest texture, or straight from the fridge if you like a firmer bite.
A Few Notes Before You Start
- Pick good chocolate: The flavor of the fudge depends almost entirely on the chips. Semisweet is the safest crowd-pleaser, but a 60% cacao dark works too.
- Line the pan well: Let the parchment hang over two opposite sides so you can lift the whole block out without prying at the edges.
- Warm the knife for clean slices: Run a chef’s knife under hot water, wipe it dry, and slice slowly. Wipe and re-warm the blade between cuts for neat squares.
- Add mix-ins after melting: Fold in 1/2 cup of toasted nuts or crushed peppermint candies right before pouring into the pan so they distribute evenly.
Scale the batch up or down without fuss:
| Batch size | Sweetened condensed milk | Chocolate chips | Vanilla | Pan size |
|---|---|---|---|---|
| Half | 7 oz (about 2/3 cup) | 6 oz | 1/2 tsp | 6×6 inch |
| Full | 14 oz can | 12 oz | 1 tsp | 8×8 inch |
| Double | 2 (14 oz) cans | 24 oz | 2 tsp | 9×13 inch |
Keeping Fudge Fresh
- Refrigerate: Store squares in an airtight container with parchment between layers for up to 2 weeks.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
- Serve cold or at room temperature: The fudge stays sliceable cold and softens slightly as it sits out.
Frequently Asked Questions
Can I use evaporated milk instead of sweetened condensed milk?
No, evaporated milk is unsweetened and much thinner. The fudge needs the thick, sugary syrup from condensed milk to set properly and taste sweet enough.
Why did my fudge turn out grainy?
Graininess usually comes from overheating the chocolate or stirring in too much air while mixing. Melt in short bursts and stir just until combined.
Can I use unsweetened chocolate and add my own sugar?
It is tricky. Unsweetened chocolate needs more sugar than you can add without making the mixture grainy. For consistent results, stick with semisweet or bittersweet chips.
3-Ingredient Chocolate Fudge Recipe
Ingredients
Method
- In a microwave-safe bowl, melt the condensed milk and chocolate chips together in 30-second bursts, stirring after each, until smooth, 1 to 2 minutes total.
- Stir in the vanilla, then pour the fudge into an 8×8-inch parchment-lined pan. Smooth the top and refrigerate at least 2 hours until firm.
- Lift the fudge out, slice into 16 squares, and serve.
