This post may contain affiliate links. Please read our disclosure policy.
This easy fudge recipe takes three ingredients and about five minutes of hands-on time. Melt together chocolate chips, sweetened condensed milk and vanilla, then pour into a lined 8×8 pan, chill until firm, and cut. No candy thermometer, no boiling sugar, no guessing!
It’s rich and creamy, and it sets up firm enough to stack in a cookie tin, which makes it one of the easiest homemade Christmas gifts there is.
Pin this recipe now to save it for later
Pin RecipeWhy You’ll Love This Easy Fudge
If you’ve ever made fudge the traditional way, you know it can be a hassle. What I love about this easy fudge recipe is that not only does it take all the fuss out, it legitimately tastes just as good as the traditional version. (It turns out you CAN have it all! Or at least as far as fudge is concerned.)
I love making this recipe for the holidays and doing different toppings for each batch. I share some of them in the post below!
- 3 ingredients you can keep in the pantry all season.
- No candy thermometer. The sweetened condensed milk does the work.
- Microwave or stovetop, whichever you prefer.
- Makes 36 squares for cookie trays, neighbor gifts and teacher gifts.
- Easy to change up with peppermint, peanut butter, white chocolate and more.
Table of Contents
Ingredients You’ll Need
See the recipe card below for ingredient amounts and complete instructions.
- Semi-sweet chocolate chips: This is the primary flavor of the fudge, so use high-quality chips you’d happily eat out of the bag. Milk chocolate chips make a sweeter, softer fudge.
- Sweetened condensed milk: Not evaporated milk. The cans sit side by side on the shelf, but the difference is that evaporated milk won’t set.
- Vanilla extract: Rounds out the chocolate.
- Optional: A pinch of salt to sharpen the chocolate, or 2 tablespoons of butter for an extra-silky texture.
How to Make Easy Fudge
- Melt. Line an 8×8-inch pan with parchment paper, leaving extra hanging over two sides to use as handles. Add the chocolate chips and sweetened condensed milk (and butter, if using) to a large microwave-safe bowl. Microwave for 1 minute and stir; it will look lumpy. Keep going in 20-second bursts, stirring well each time, until completely smooth.
- Stir in the vanilla and salt until smooth and glossy.
- Spread. Scrape the fudge into the pan and smooth it into the corners. Add any toppings now while it’s soft. Refrigerate for at least 2 hours, until firm all the way through.
- Cut. Lift the fudge out by the parchment and cut it into 36 squares, wiping the knife clean between cuts.
Kasey’s Tips
- Go low and slow. Chocolate scorches quickly. Short microwave bursts or low heat on the stove keep it smooth instead of grainy.
- Stop as soon as it’s melted. Overheating is the main reason easy fudge turns oily or crumbly.
- Use a warm knife for clean squares. Run a sharp knife under hot water, wipe it dry, and wipe it again between cuts.
- Line the pan. Parchment means no prying fudge out of the corners.
Easy Fudge Variations
Peppermint Fudge
Swap the vanilla for ½ teaspoon of peppermint extract, then press ½ cup of crushed candy canes over the top before chilling. For another peppermint treat, try my Homemade Peppermint Bark.
Peanut Butter Swirl Fudge
Warm ½ cup of creamy peanut butter for 20 seconds, dollop it over the fudge in the pan, and drag a knife through it for a marbled top. Peanut butter and chocolate fans should also try my Buckeyes.
White Chocolate Fudge
Use white chocolate chips instead of semi-sweet and finish with Christmas sprinkles. White chocolate sets softer, so give it an extra hour in the fridge.
Cookies and Cream Fudge
Make the white chocolate version and fold in 1 cup of chopped chocolate sandwich cookies, saving a few pieces to press on top.
How to Gift Fudge
Fudge travels well and keeps for days, so it’s perfect for gifting. Layer the squares in a tin or box between sheets of wax paper and keep it cool until you hand it off. Pair it with Christmas Crack or Saltine Cracker Toffee for a mixed candy box, or set it out on a Christmas Dessert Charcuterie Board.
How to Store Fudge
- Room temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Store in an airtight container for up to 2 weeks. Let it sit out for a few minutes before serving.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Frequently Asked Questions
Melt chocolate chips and sweetened condensed milk together, stir in vanilla, spread it into a lined pan and chill until firm. Hands-on time is about five minutes and the fridge does the rest.
Use just chocolate chips and sweetened condensed milk. The vanilla in this recipe is optional, so it works as two-ingredient fudge too. The flavor is just a little less rounded without it.
Add 2 tablespoons of butter to the chocolate chips, sweetened condensed milk and vanilla. The butter makes the fudge extra silky.
Old fashioned fudge is cooked. Sugar, milk or cream and butter are boiled to the soft-ball stage, around 234 to 237°F, and beaten as they cool. This easy version skips the boiling and the candy thermometer by using sweetened condensed milk.
The most common reason is using evaporated milk instead of sweetened condensed milk. Not enough chill time is the other. Give it a few more hours in the fridge before cutting.
It got too hot. Melt the chocolate over low heat or in short microwave bursts, and stop as soon as it’s smooth.
More Easy Christmas Candy
- Christmas Crack
- Homemade Peppermint Bark
- Buckeyes
- Peppermint Oreo Balls
- Muddy Buddies
- Easy Crock Pot Candy
Looking for more? See all of my Christmas cookies and candy recipes.
Looking for more easy family favorites? Sign up for my free Top 10 Reader Favorites eBook and get recipes delivered to your inbox.
Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
Easy Fudge
Equipment
- 1 8×8-inch baking pan
- Parchment paper
- 1 Large microwave safe bowl
Ingredients
- 3 cups semi-sweet chocolate chips one 18-ounce bag
- 1 (14 ounce) can sweetened condensed milk not evaporated milk
- 1 teaspoon vanilla extract
- 1 pinch salt optional
- 2 tablespoons butter optional, for an extra-silky fudge
Instructions
- Line an 8×8-inch pan with parchment paper, leaving extra hanging over two sides to use as handles.
- Add the chocolate chips and sweetened condensed milk (and butter, if using) to a large microwave-safe bowl. Microwave for 1 minute and stir. It will look lumpy. Continue in 20-second bursts, stirring well after each, until completely smooth.3 cups semi-sweet chocolate chips, 1 (14 ounce) can sweetened condensed milk, 2 tablespoons butter
- Stir in the vanilla and salt until the fudge is smooth and glossy.1 teaspoon vanilla extract, 1 pinch salt
- Scrape the fudge into the lined pan and smooth it into the corners. Add any toppings now while it is still soft.
- Refrigerate for at least 2 hours, until firm all the way through.
- Lift the fudge out of the pan by the parchment. Cut into 6 rows each way to make 36 squares, wiping the knife clean between cuts.
