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Easy Fudge

This easy fudge recipe takes three ingredients: chocolate chips, sweetened condensed milk and vanilla. Melt, pour, chill and cut. No candy thermometer needed.
Prep Time5 minutes
Cook Time5 minutes
Chill2 hours
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: 3-ingredient fudge, easy fudge
Servings: 36 squares
Calories: 93kcal
Author: Kasey Schwartz

Equipment

  • 1 8x8-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 8x8-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.

Notes

Sweetened condensed milk: make sure it is sweetened condensed milk, not evaporated milk. Evaporated milk will not set.
Stovetop method: melt the chocolate chips and sweetened condensed milk together in a heavy saucepan over low heat, stirring constantly, just until smooth. Take it off the heat and stir in the vanilla.
Clean cuts: run a sharp knife under hot water and wipe it dry between cuts.
Peppermint fudge: use 1/2 teaspoon peppermint extract instead of the vanilla and press 1/2 cup crushed candy canes over the top before chilling.
Peanut butter swirl: warm 1/2 cup creamy peanut butter for 20 seconds, dollop it over the fudge in the pan and swirl with a knife.
White chocolate fudge: use white chocolate chips and chill for 3 hours.
Storage: airtight at room temperature for up to 1 week, in the fridge for up to 2 weeks, or frozen for up to 3 months.

Nutrition

Calories: 93kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 8mg | Potassium: 86mg | Fiber: 1g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 0.001mg | Calcium: 10mg | Iron: 1mg