I whipped up No Cook Chocolate Fudge in minutes and it’s so absurdly chocolatey you’ll be mad at me for making it this easy.

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Okay, I’m obsessed with this Easy No Fail Fudge because it tastes like real-deal chocolate without pretending to be fancy. I love that it’s basically No Cook Chocolate Fudge and still hits dense, glossy, and totally chocolatey.

I adore how semi sweet chocolate chips and sweetened condensed milk make something that feels indulgent but isn’t a huge production. Fast Fudge, yes, no fuss, just rich satisfaction.

But seriously, one bite and you forget any other dessert for the night. It’s messy to eat, in a good way.

Pure chocolate decadence. I can’t stop going back for more.

Every single time.

Ingredients

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Basically, semi-sweet chips bring the deep chocolate hit and smooth, melty texture.
Sweetened condensed milk gives that creamy, fudge body and sweet, sticky richness.
Unsalted butter makes it silky and glossy, it’s subtle dairy warmth.
Plus vanilla adds warm, rounded flavor, makes it taste homemade and familiar.
Basically a pinch of flaky sea salt wakes the chocolate, balances sweetness.

Ingredient Quantities

2 cups semi sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 tablespoons unsalted butter

1 teaspoon vanilla extract (optional)

Pinch of flaky sea salt (optional)

How to Make this

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1. Line an 8×8 inch pan with parchment paper or foil, leave some overhang for easy removal, and lightly butter the paper or spray it so fudge won’t stick.

2. Put 2 cups semi sweet chocolate chips, 1 (14 ounce) can sweetened condensed milk, and 2 tablespoons unsalted butter into a medium heatproof bowl.

3. Melt the mixture gently: either microwave in 20 to 30 second bursts stirring between each until smooth or place the bowl over a simmering pot of water as a double boiler and stir until fully melted and glossy. Don’t overheat or chocolate will seize.

4. Once smooth remove from heat and stir in 1 teaspoon vanilla extract if using, plus a pinch of flaky sea salt if you like that sweet-salty thing.

5. Taste quickly and adjust salt if needed but remember the condensed milk is very sweet so a little goes a long way.

6. Pour the hot chocolate mixture into the prepared pan and spread it evenly with a spatula, tapping the pan on the counter to release any air bubbles.

7. Let the fudge cool at room temperature for about 30 minutes, then transfer to the refrigerator for at least 2 hours or until completely set.

8. Lift the set fudge from the pan using the parchment overhang; cut into squares with a sharp knife, wiping the blade between cuts for neat edges.

9. Store leftovers in an airtight container in the fridge for up to 2 weeks or freeze for longer; bring to room temp a few minutes before serving so it softens a bit.

10. Tip: if you want mix-ins fold in chopped nuts, crushed candy, or a handful of extra chips right after melting but before pouring. If your chocolate looks grainy try reheating gently and stirring vigorously until smooth.

Equipment Needed

1. 8×8 inch baking pan (lined with parchment or foil, with overhang)
2. Parchment paper or aluminum foil
3. Butter or nonstick spray (for greasing the liner)
4. Medium heatproof mixing bowl
5. Saucepan (for a double boiler) or microwave-safe bowl if using microwave
6. Rubber or silicone spatula (for stirring and spreading)
7. Measuring cups and spoons
8. Sharp chef knife (to cut the fudge)
9. Cutting board (to set and slice the fudge on)

FAQ

Q: How long does this fudge take to make? A: About 10 minutes active time and 1 to 2 hours to set at room temp. If you chill it in the fridge it's ready in 30 to 45 minutes, but dont rush the cutting or it will crack.

Q: Can I use milk chocolate or dark chocolate instead? A: Yes, you can swap in milk or dark chips. Milk will be sweeter and softer, dark will be richer and firmer. If you use bars, chop them small so they melt evenly.

Q: What if my fudge turns grainy or seizes? A: Grainy texture usually happens from overheating. If it seizes, remove from heat, stir in a little more warm condensed milk or a tiny splash of cream to smooth it out, then cool gently. Don't keep heating hard.

Q: Can I add nuts, extracts, or mix-ins? A: Sure, fold in chopped nuts, candy, or a few teaspoons of other extracts after the chocolate is fully melted. Add-ins should be room temp and dry so they dont introduce moisture.

Q: How should I store leftover fudge? A: Keep it in an airtight container at room temperature for up to 1 week, or in the fridge for 2 to 3 weeks. For longer storage freeze for up to 3 months, wrapped well so it doesnt pick up freezer smells.

Q: Tips for getting clean slices? A: Warm a knife under hot water, wipe it dry, then slice in one smooth motion. Repeat warming and wiping between cuts for neat squares, and let the fudge come close to room temp first so it isnt too hard.

Easy No Fail Fudge Recipe Substitutions and Variations

For the 2 cups semi sweet chocolate chips: use 2 cups chopped bittersweet or milk chocolate (same weight works), or stir in 1 1/2 cups cocoa powder plus 1/2 cup melted butter for a richer, slightly drier fudge.
For the 14 ounce can sweetened condensed milk: melt 1 1/3 cups granulated sugar with 1/3 cup water until syrupy then whisk into 1 cup heavy cream, or use 1 14 ounce jar dulce de leche for a caramel twist (both change texture a bit).
For the 2 tablespoons unsalted butter: swap with 2 tbsp coconut oil for a hint of coconut and a firmer set, or use 2 tbsp softened margarine if you need dairy free.
For the 1 teaspoon vanilla extract: try 1/2 teaspoon almond extract for a nutty note, or 1 teaspoon bourbon or rum for a boozy depth; and for the pinch of flaky sea salt use a pinch of kosher salt or a light dusting of espresso powder to boost chocolate flavor.

Pro Tips

1. Use a spoon to press any mix-ins into the top right after you pour the fudge, dont fold them in earlier or they’ll sink or make it grainy. If you want chunks that stand out, chill the melted chocolate for 5 to 10 minutes first so it’s thick but still pourable.

2. Heat slowly and stir non stop, especially if you’re microwaving. Blast it in 20 to 30 second bursts and stir between each, otherwise the chocolate will seize and get grainy. If it does seize, a splash of hot water or a tiny bit more condensed milk and vigorous stirring can sometimes smooth it back out.

3. For glossy, almost professional looking squares, let the pan cool at room temp until it’s just warm then pop it in the fridge. Rushing it straight into cold will sometimes cause tiny cracks or a dull finish. Also wipe the knife with a hot damp towel between cuts for clean edges.

4. Salt and vanilla are powerful, dont just dump them in. Add vanilla to taste but remember a little goes a long way. Use flaky sea salt on top, just a pinch on a few squares, it makes the flavors pop without turning it salty.

Easy No Fail Fudge Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I whipped up No Cook Chocolate Fudge in minutes and it’s so absurdly chocolatey you’ll be mad at me for making it this easy.

Servings

servings

Calories

194

kcal

Equipment: 1. 8×8 inch baking pan (lined with parchment or foil, with overhang)
2. Parchment paper or aluminum foil
3. Butter or nonstick spray (for greasing the liner)
4. Medium heatproof mixing bowl
5. Saucepan (for a double boiler) or microwave-safe bowl if using microwave
6. Rubber or silicone spatula (for stirring and spreading)
7. Measuring cups and spoons
8. Sharp chef knife (to cut the fudge)
9. Cutting board (to set and slice the fudge on)

Ingredients

2 cups semi sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract (optional)
Pinch of flaky sea salt (optional)

Directions

Line an 8×8 inch pan with parchment paper or foil, leave some overhang for easy removal, and lightly butter the paper or spray it so fudge won't stick.
Put 2 cups semi sweet chocolate chips, 1 (14 ounce) can sweetened condensed milk, and 2 tablespoons unsalted butter into a medium heatproof bowl.
Melt the mixture gently: either microwave in 20 to 30 second bursts stirring between each until smooth or place the bowl over a simmering pot of water as a double boiler and stir until fully melted and glossy. Don't overheat or chocolate will seize.
Once smooth remove from heat and stir in 1 teaspoon vanilla extract if using, plus a pinch of flaky sea salt if you like that sweet-salty thing.
Taste quickly and adjust salt if needed but remember the condensed milk is very sweet so a little goes a long way.
Pour the hot chocolate mixture into the prepared pan and spread it evenly with a spatula, tapping the pan on the counter to release any air bubbles.
Let the fudge cool at room temperature for about 30 minutes, then transfer to the refrigerator for at least 2 hours or until completely set.
Lift the set fudge from the pan using the parchment overhang; cut into squares with a sharp knife, wiping the blade between cuts for neat edges.
Store leftovers in an airtight container in the fridge for up to 2 weeks or freeze for longer; bring to room temp a few minutes before serving so it softens a bit.
Tip: if you want mix-ins fold in chopped nuts, crushed candy, or a handful of extra chips right after melting but before pouring. If your chocolate looks grainy try reheating gently and stirring vigorously until smooth.

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.