This is the kind of recipe you keep in your back pocket for last-minute guests, bake sales, or late-night cravings. It’s rich, chocolatey, and ridiculously simple—no candy thermometer, no tricky steps. Just three basic ingredients and a little patience while it chills.
If you’ve ever been intimidated by making fudge, this version will change your mind. It tastes like classic, old-fashioned fudge with a modern, low-effort twist.
What Makes This Special
This fudge is all about simplicity without sacrificing flavor. With only three ingredients, it’s quick to prep and impossible to mess up.
The texture is smooth and velvety, and it sets beautifully every time. Best of all, it’s easy to customize—add nuts, a sprinkle of sea salt, or swirl in peanut butter. You get homemade fudge with hardly any work, which is exactly how weeknight desserts should be.
Ingredients
- 2 cups (12 oz) semisweet chocolate chips (or chopped chocolate)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract (use pure vanilla for best flavor)
Optional add-ins: 1/2 cup chopped nuts, 1/4 teaspoon flaky sea salt for topping, or 1/3 cup mini marshmallows.
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
Lightly mist with nonstick spray if you like.
- Melt the chocolate and milk: Add the chocolate chips and sweetened condensed milk to a medium saucepan. Warm over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth and glossy.
- Stir in vanilla: Remove from heat and stir in the vanilla extract. If using add-ins like nuts, fold them in gently now.
- Transfer to the pan: Scrape the mixture into the prepared pan.
Smooth the top with a spatula. Sprinkle with flaky sea salt if desired.
- Chill: Refrigerate until firm, about 2–3 hours. For faster setting, place in the freezer for 45–60 minutes, but don’t forget it there.
- Cut and serve: Lift the fudge out using the parchment overhang.
Cut into small squares with a sharp knife. Wipe the blade between cuts for neat edges.
How to Store
Refrigerator: Store the fudge in an airtight container for up to 2 weeks. Separate layers with parchment to prevent sticking.
Freezer: Freeze for up to 3 months.
Wrap tightly in parchment and a freezer bag or container. Thaw in the fridge overnight before serving.
Room temperature: If your kitchen is cool, you can keep it at room temp for 3–4 days. Warm rooms will soften the fudge, so refrigerate if in doubt.
Why This is Good for You
This isn’t a health food, but it does have a few perks. Portion control is easy—one small square satisfies a sweet tooth.
You also know exactly what’s in it, with no artificial flavors or preservatives when you use quality ingredients. Plus, making treats at home can help you avoid impulse sweets with unknown ingredients or oversized servings.
Common Mistakes to Avoid
- Overheating the chocolate: High heat can scorch or seize the chocolate. Keep the heat low and stir constantly.
- Skipping the parchment: Lining the pan makes removal and slicing much easier and cleaner.
- Using evaporated milk by mistake: You need sweetened condensed milk.
They are not the same.
- Rushing the chill: Warm fudge won’t cut cleanly and may not set. Give it enough time in the fridge.
- Cutting too big: This fudge is rich. Small squares are ideal for taste and texture.
Variations You Can Try
- Peanut Butter Swirl: Melt 1/3 cup peanut butter and swirl it into the fudge before chilling.
- Rocky Road: Fold in 1/2 cup chopped walnuts and 1/3 cup mini marshmallows.
- Sea Salt Espresso: Stir in 1 teaspoon instant espresso powder and finish with flaky sea salt.
- Mint Chocolate: Swap vanilla for 1/2 teaspoon peppermint extract and top with crushed peppermint candies.
- Dark Chocolate Orange: Use dark chocolate chips and add 1 teaspoon orange zest.
- Cookies and Cream: Fold in 1/2 cup crushed chocolate sandwich cookies.
- Toasted Coconut: Stir in 1/2 cup toasted shredded coconut and a pinch of sea salt.
FAQ
Can I make this in the microwave?
Yes.
Combine the chocolate and sweetened condensed milk in a microwave-safe bowl. Heat in 20–30 second bursts at 50–70% power, stirring between each, until melted and smooth. Then add vanilla and proceed as usual.
What kind of chocolate works best?
Semisweet chocolate chips are the most reliable.
You can also use chopped bars of semisweet or dark chocolate. Milk chocolate will make a softer fudge, so reduce the sweetened condensed milk slightly or chill longer.
Why is my fudge grainy?
Graininess usually comes from overheating or using low-quality chocolate. Keep the heat low and stir gently.
If the mixture looks oily or separates, take it off the heat and stir vigorously to bring it back together.
How do I make it firmer?
Chill longer and ensure the ratio is right. If you used milk chocolate, consider mixing half milk chocolate and half semisweet next time. You can also add a handful of extra chocolate chips to the melted mixture for a firmer set.
Can I make it dairy-free?
Yes, use dairy-free chocolate and a sweetened condensed coconut milk.
The flavor will have a light coconut note, which pairs nicely with dark chocolate.
Do I need a candy thermometer?
No. This recipe doesn’t rely on precise sugar stages. The sweetened condensed milk does the heavy lifting and keeps things creamy.
How small should I cut the pieces?
About 1-inch squares are ideal.
The fudge is rich, so smaller portions deliver the perfect bite without overwhelming sweetness.
Can I add nuts without ruining the texture?
Absolutely. Fold in up to 1/2 cup chopped nuts after melting. Toast them first for deeper flavor and better crunch.
Why won’t my fudge set?
Common causes include using evaporated milk instead of sweetened condensed milk or adding too much liquid flavoring.
Chill longer, or place in the freezer briefly. Next time, double-check your ingredients and measurements.
How far in advance can I make it?
Up to 2 weeks ahead if stored in the fridge in an airtight container. For longer storage, freeze it and thaw overnight before serving.
Wrapping Up
Three ingredients, minimal effort, and a big payoff—that’s the beauty of this fudge.
It’s perfect for holidays, gifting, or satisfying a chocolate craving without turning on the oven for long. Once you try the base recipe, play with a variation or two and make it your own. Keep a can of sweetened condensed milk and some chocolate chips on hand, and you’re never far from a tray of smooth, homemade fudge.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.