Easy Chocolate Fudge

This easy Chocolate Fudge recipe is made with just a three ingredients and it comes out perfectly every single time! You don’t need a candy thermometer or any fancy tools either. This is perfect for a beginning fudge maker. Make a few batches of this easy fudge and stick them in the freezer for the holidays!

There are thousands of different homemade fudge recipes and it can be very overwhelming when it comes to choosing which one to make. I’ve made quite a few fudge recipes over the years spanning from super easy 3-ingredient fudge recipes to semi-complicated recipes but this easy three ingredient chocolate fudge recipe is my favorite!

There are only a three ingredients in this recipe and it’s pretty much impossible to mess up. If you’ve been nervous about making your own homemade fudge for the holidays don’t be. This easy recipe will walk you through it and become your go-to recipe every year!

Why this recipe works:

• Super simple and easy to make no matter your skill level.
• Makes a great treat to share with family and friends during the holidays. Edible gifts are the best kind of gifts!
• Can be made ahead of time and frozen which is perfect for less stress during the holidays.

Only 3 Ingredients Needed!

• Semi-sweet chocolate chips
• Sweetened condensed milk
• Vanilla Extract

Steps to Prepare

• Prep – Line a 9×9 inch square baking dish with parchment paper making sure it covers the sides of the pan. Set aside.
• Melt – Place the chocolate chips and condensed milk in a large microwave safe bowl. Microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If the mixture isn’t smooth, microwave mixture for an additional 30 seconds or until the mixture is completely smooth. 
• Mix – Stir in vanilla extract and stir until just combined.
• Pour – Quickly pour the fudge into the prepared pan. 
• Set – Let the fudge cool and set at room temperature before cutting. To cool it quicker, place in the refrigerator. If the fudge is sticky at room temperature place the pan in the refrigerator before cutting. 
• Enjoy – Cut into square and enjoy!

Tips and Tricks!

• Line your baking pan with non-stick foil. You can just lift the fudge out of the pan, which makes cutting the fudge so much easier.
• Make sure you use sweetened condensed milk not evaporated milk. Evaporated milk is used for a lot of fudge recipes, but this recipe requires sweetened condensed milk. Sweetened condensed milk is much thicker and helps this fudge set up properly.
• Let’s talk about chocolate fudge with nuts. If you’re a huge fan of chocolate fudge with nuts, then I’d suggest mixing the nuts directly into the fudge. Finally, if you’re a semi-nut fan, then you can sprinkle nuts on top of the fudge.
• Fudge should always be stored in an airtight container to seal out an extra moisture and prevent it from drying out. It can be stored at room temperature but I will usually pop it in the fridge so it doesn’t get warm and melt.
• Need to make this ahead of time? This is the perfect treat to make ahead because you can freeze it. Simply warp it in plastic wrap and place in resealable container. It’s best to freeze in a whole block as individual pieces tend to dry out when they are frozen. When ready to enjoy thaw it overnight in the refrigerator. It should be enjoy within a week of thawing.

More delicious fudge recipes!

• Love eggnog? Enjoy it in fudge form with this easy Eggnog Fudge!
• Red Velvet Fudge is not only pretty but delicious!
• I can’t stop with one piece of this super easy Biscoff Fudge!

Love this? Me too! If you have a moment be sure and comment below and leave me a five-star rating!

And if you can, snap a photo and be sure to tag me on Instagram @julieseatsandtreats or just #julieseatsandtreats! I’d love to see your photos of this tasty treat!

Easy Chocolate Fudge

Julie Evink

Made with just a three ingredients and it comes out perfectly every single time!

5 from 18 votes

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Prep Time 5 mins

Cook Time 2 mins

Cooling Time 2 hrs

Total Time 2 hrs 7 mins

Course Dessert

Cuisine American

Servings 12 squares

Calories 281 kcal

Ingredients

  

1x2x3x

• 2 cups semi-sweet chocolate chips
• 14 oz can sweetened condensed milk
• 1 tsp vanilla extract

Instructions

 

• Line a 9×9 inch square baking dish with parchment paper making sure it covers the sides of the pan. Set aside.
• Place the chocolate chips and condensed milk in a large microwave safe bowl.
• Microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If the mixture isn’t smooth, microwave mixture for an additional 30 seconds or until the mixture is completely smooth.
• Stir in vanilla extract and quickly pour into the prepared pan and spread out evenly.
• Let the fudge cool and set at room temperature before cutting. To cool it quicker, place in the refrigerator. If the fudge is sticky at room temperature place the pan in the refrigerator before cutting.
• Store fudge in an airtight container at room temperature or in the refrigerator.

Notes

• Line your baking pan with non-stick foil. You can just lift the fudge out of the pan, which makes cutting the fudge so much easier.
• Make sure you use sweetened condensed milk not evaporated milk. Evaporated milk is used for a lot of fudge recipes, but this recipe requires sweetened condensed milk. Sweetened condensed milk is much thicker and helps this fudge set up properly.
• Let’s talk about chocolate fudge with nuts. If you’re a huge fan of chocolate fudge with nuts, then I’d suggest mixing the nuts directly into the fudge. Finally, if you’re a semi-nut fan, then you can sprinkle nuts on top of the fudge. You can use chopped pecans or walnuts. I’d recommend about 1 cup of the nuts in this recipe.
• Fudge should always be stored in an airtight container to seal out an extra moisture and prevent it from drying out. It can be stored at room temperature but I will usually pop it in the fridge so it doesn’t get warm and melt.
• Need to make this ahead of time? This is the perfect treat to make ahead because you can freeze it. Simply warp it in plastic wrap and place in resealable container. It’s best to freeze in a whole block as individual pieces tend to dry out when they are frozen. When ready to enjoy thaw it overnight in the refrigerator. It should be enjoy within a week of thawing.

Nutrition

Calories: 281kcalCarbohydrates: 34gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 13mgSodium: 45mgPotassium: 293mgFiber: 2gSugar: 29gVitamin A: 103IUVitamin C: 1mgCalcium: 113mgIron: 2mg

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