I still can’t believe fudge this silky, rich, and chocolatey comes from just three simple ingredients. One bite and it feels like a little candy-shop secret hiding in plain sight.

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I’m obsessed with this easy fudge because it gives me that thick, glossy, straight-from-the-candy-case bite without any drama. The semisweet chocolate chips bring that deep chocolate flavor I want, and the sweetened condensed milk makes every square smooth, rich, and melt-in-your-mouth good.

But what I really love is the texture: firm enough to slice clean, soft enough to feel extra indulgent. No gritty bits.

No sad, dry chunks. Just creamy chocolate that tastes like I spent way more effort than I did.

And yes, I absolutely sneak little pieces from the fridge like it’s my job.

Ingredients

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Semisweet chocolate chips bring that classic fudgy bite without making it taste too sugary.
They melt down smooth, so the fudge feels rich instead of grainy or weird.
Sweetened condensed milk is the shortcut hero here, creamy, sweet, and totally reliable.
It helps everything set up soft and chewy, like good fudge should.
Unsalted butter adds a mellow richness that makes the chocolate taste rounder.
Plus, it gives the fudge a softer finish, so it doesn’t feel dry.
Basically, these ingredients keep things simple, cozy, and very snackable.

Ingredient Quantities

3 cups semisweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 tablespoons unsalted butter, at room temperature

How to Make this

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1. Line an 8×8 inch square baking pan with parchment paper leaving an overhang for easy removal.

2. Place 3 cups semisweet chocolate chips, 1 (14 ounce) can sweetened condensed milk, and 2 tablespoons unsalted butter in a microwave safe bowl.

3. Microwave the mixture on medium power for 30 seconds, then stir vigorously.

4. Continue microwaving in 20 to 30 second bursts, stirring thoroughly after each burst, until the chocolate is completely melted and the mixture is smooth and glossy.

5. If you prefer stovetop, melt the same ingredients in a heatproof bowl set over barely simmering water, stirring until smooth.

6. Pour the smooth fudge mixture into the prepared pan and use a spatula to spread it evenly and smooth the top.

7. Let the pan cool at room temperature for 15 to 20 minutes, then transfer to the refrigerator and chill until firm, about 2 hours.

8. Lift the chilled fudge from the pan using the parchment overhang, cut into squares, and store in an airtight container in the refrigerator for up to 2 weeks.

Equipment Needed

1. 8×8 inch square baking pan
2. Parchment paper
3. Microwave safe bowl or heatproof bowl for double boiler
4. Small saucepan for simmering water
5. Rubber spatula for spreading and stirring
6. Measuring cup for chocolate chips
7. Can opener
8. Sharp knife and cutting board for slicing
9. Airtight container for storage

FAQ

Q: Can I use milk chocolate or dark chocolate instead of semisweet? A: Yes, you can substitute milk or dark chocolate chips. Expect a sweeter result with milk chocolate and a more intense, less sweet result with dark chocolate.

Q: Do I have to use sweetened condensed milk? A: Yes, it is the key to the creamy texture and sweetness. Evaporated milk or heavy cream will not yield the same firm fudgy set.

Q: How long does the fudge last? A: Stored in an airtight container in the refrigerator it keeps well for up to 2 weeks and can be frozen for up to 3 months.

Q: Can I make this on the microwave? A: Yes. Microwave the chocolate and condensed milk in a microwave safe bowl in 20 to 30 second bursts, stirring between each, until smooth. Stir in butter and proceed as directed.

Q: Why did my fudge come out grainy? A: Graininess can result from overheating or using chocolate of low quality. Gently heat and stir until smooth and use good quality chocolate for best texture.

Easy Fudge Recipe Substitutions and Variations

Semisweet chocolate chips: swap for equal weight bittersweet or 60 70% dark chocolate chips or chopped baking chocolate for a less sweet, richer fudge.
Semisweet chocolate chips: use milk chocolate chips for a sweeter, creamier result; use same volume but taste will be sweeter.
Sweetened condensed milk: replace with 1 can sweetened condensed coconut milk for a dairy free option, same volume.
Unsalted butter: substitute with equal amount salted butter and omit any added salt, or use 1:1 vegan butter or solid coconut oil for a dairy free alternative.

Pro Tips

– Warm the chocolate chips slightly before measuring if they have been in a cold pantry. They melt more evenly when they are at room temperature, so you get a smoother, glossier fudge faster.

– When stirring between microwave bursts, scrape the bottom and edges of the bowl well. Chocolate hides in those corners and a few stubborn unmelted bits can make the texture grainy if not fully incorporated.

– Add a pinch of flaky sea salt on top right after you spread the mixture in the pan. It brightens the chocolate flavor and gives each bite a lovely contrast without changing the basic recipe.

– If you want cleaner squares, chill the fudge until very firm, then warm a sharp knife under hot water, wipe it dry, and slice in a single smooth motion. Repeat heating the knife as needed for neat edges.

Easy Fudge Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I still can’t believe fudge this silky, rich, and chocolatey comes from just three simple ingredients. One bite and it feels like a little candy-shop secret hiding in plain sight.

Servings

servings

Calories

245

kcal

Equipment: 1. 8×8 inch square baking pan
2. Parchment paper
3. Microwave safe bowl or heatproof bowl for double boiler
4. Small saucepan for simmering water
5. Rubber spatula for spreading and stirring
6. Measuring cup for chocolate chips
7. Can opener
8. Sharp knife and cutting board for slicing
9. Airtight container for storage

Ingredients

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons unsalted butter, at room temperature

Directions

Line an 8×8 inch square baking pan with parchment paper leaving an overhang for easy removal.
Place 3 cups semisweet chocolate chips, 1 (14 ounce) can sweetened condensed milk, and 2 tablespoons unsalted butter in a microwave safe bowl.
Microwave the mixture on medium power for 30 seconds, then stir vigorously.
Continue microwaving in 20 to 30 second bursts, stirring thoroughly after each burst, until the chocolate is completely melted and the mixture is smooth and glossy.
If you prefer stovetop, melt the same ingredients in a heatproof bowl set over barely simmering water, stirring until smooth.
Pour the smooth fudge mixture into the prepared pan and use a spatula to spread it evenly and smooth the top.
Let the pan cool at room temperature for 15 to 20 minutes, then transfer to the refrigerator and chill until firm, about 2 hours.
Lift the chilled fudge from the pan using the parchment overhang, cut into squares, and store in an airtight container in the refrigerator for up to 2 weeks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.