You’re only three ingredients away from a smooth, rich, and incredibly easy chocolate fudge.
Why You’ll Love This Chocolate Fudge Recipe
This easy chocolate fudge made with sweetened condensed milk has become a staple at our house. It’s a simple, no-bake recipe that delivers creamy, dependable results every time.
In the past I used an old-fashioned method that required granulated sugar to be boiled and stirred constantly. It produced good fudge, but it was hard work and time-consuming. Switching to sweetened condensed milk changed everything — no boiling, no endless stirring, and no scrubbing sugar from pots.
This no-stove, no-bake chocolate fudge is quick to prepare and yields smooth, indulgent pieces that are perfect for sharing or gifting.
Chocolate Fudge Ingredients
This three-ingredient fudge comes together in about ten minutes of active time.
- Chocolate — Use high-quality semi-sweet or dark chocolate. Chocolate bars cut into small pieces work well; chocolate chips are fine in a pinch.
- Sweetened Condensed Milk — This does the sweetening and helps the mixture set without boiling.
- Vanilla Extract — A splash enhances the chocolate flavor.
- Nuts (optional) — Stir in chopped pecans, walnuts, or peanuts for texture and flavor.
How to Make Chocolate Fudge
(A printable recipe card with exact measurements and instructions appears below.)
You don’t need to turn on the stove. Combine the chocolate pieces and sweetened condensed milk in a microwave-safe bowl. Heat briefly in the microwave, stir until smooth, add vanilla, and pour into a prepared pan. Chill until fully set. The only patience required is waiting for it to cool.
The method is straightforward: melt, stir, pour, and chill. It’s an ideal recipe when you want great results with minimal fuss.
Easy Chocolate Fudge Tips
- Choose high-quality chocolate (semi-sweet or dark). Milk chocolate is usually too sweet for this method.
- Using a chocolate bar you chop yourself often melts more smoothly than large chips, but chips work fine.
- Use an 8×8 or 9×9 pan for the best thickness. You can double the recipe in a 9×13 pan, but the fudge will be thicker and a bit harder to remove as a single block.
- Let the fudge cool completely before cutting to get clean, firm pieces. Cutting too early can leave soft, gooey centers.
- Don’t rush refrigeration — the fudge needs adequate time to set for the best texture.
- For gifting, line a tin with parchment paper for an attractive presentation.
- Variations: mix in nuts and mini marshmallows for Rocky Road fudge, or add crushed graham crackers and mini marshmallows for a s’mores-inspired version.
How to Store Chocolate Fudge
Fudge keeps well and makes a great make-ahead treat or gift. Store at room temperature in an airtight container for up to 10 days, or refrigerate for up to 3 weeks. Place parchment paper or foil between layers to prevent sticking.
To freeze, cut the fudge into squares, wrap pieces individually in plastic wrap, and store in a zipper freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator.
Fun fact: Fudge is believed to be an American invention, with early batches possibly originating as an accidental variation of caramel.
Easy Chocolate Fudge
24 pieces
10 minutes
1 minute
4 hours
4 hours 11 minutes
This three-ingredient, no-bake chocolate fudge is ideal for holiday gift-giving and easy entertaining.
Ingredients
- 12 oz high-quality chocolate, broken into very small pieces (or chocolate chips)
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ½ cup chopped nuts (optional)
Instructions
- Line an 8×8 or 9×9 pan with parchment paper, pressing it to fit the pan.
- Combine the chocolate and sweetened condensed milk in a microwave-safe bowl. Microwave for one minute, then stir until smooth. If needed, heat in 15-second intervals and stir between intervals. Stir in the vanilla.
- Pour the mixture into the prepared pan, spreading evenly. Allow it to cool completely, then cut into 24 pieces.
- Refrigerate for at least 4 hours or overnight to set.
Notes
Optional: Stir in ½ cup chopped nuts along with the vanilla for added texture and flavor.
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:
Calories: 148
Total Fat: 6g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 11mg
Sodium: 40mg
Carbohydrates: 21g
Fiber: 0g
Sugar: 19g
Protein: 3g
Nutrition estimates provided by Nutritionix.
More Christmas dessert recipes:
- Chocolate Covered Pretzel Rods
- Coconut Rum Balls
- Chocolate Truffles
- Peppermint Bark Recipe
- Easy Christmas Cookies with Holiday Pretzels