Creamy and smooth, this 3-ingredient chocolate fudge recipe has a velvety texture and buttery taste that are so addictive! Much easier to make than traditional fudge.
3-Ingredient Chocolate Fudge Overview
Traditional fudge recipes require timing and know-how. But this one is fool-proof! Just be sure to use the right ingredients.
First, chocolate chips, butter, and sweetened condensed milk are melted together, then chilled resulting in a creamy sweet treat.
I love sweet recipes like my delicious cannoli dip, the best cracker candy, and edible brownie batter, and of course this easy fudge recipe!
Recipe Ingredients
- ¼ cup unsalted butter
- 3 cups semi-sweet chocolate chips
- 10 oz sweetened condensed milk
How To Make Chocolate Fudge
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Line an 8×8 pan with aluminum foil or parchment paper. Lightly spray the foil with nonstick cooking spray then set aside.
STEP 2: Add ¼ cup unsalted softened butter and 10 oz sweetened condensed milk to a small pot and melt over medium-low heat. Stir frequently.
STEP 3: Once melted add 3 cups semi-sweet chocolate chips and let melt, stirring often.
STEP 4: Now pour the chocolate mixture into the baking pan lined with foil. Spread evenly to the edges with a spatula, then place in the fridge to chill overnight. Remove the foil with fudge on top and cut into small squares with a sharp knife. Wipe the knife between each cut for cleaner slices.
Recipe Tips
- I used Hershey’s semi-sweet chocolate chips and recommend using this brand. Not all chocolate chips will work the same and melt properly.
- Use sweetened condensed milk and not evaporated milk for the best texture and taste.
- Add texture and flavor with ¼ cup of shredded coconut, chopped nuts, crushed candy cane, or M&M’s. Add them to the melted chocolate or on top just before it hardens.
- Serve with vanilla ice cream, pudding, whipped cream, or drizzled nut butter.
- Keep a large square in the freezer and use a cheese grader to shave fudge onto your ice cream.
How To Store
- Refrigerate – Fudge can be kept in an airtight container in the fridge for 5 days. After that, the edges will begin to dry out.
- Freeze – Add to a freezer bag and remove as much air as possible. These can be frozen for up to 3 months in a sealed container.
Get My Free Recipe Guides!
Grab the Free Recipe Guides of my most popular recipes (all in easy-to-print format)! Sign up for my free member’s library and you’ll get instant access to over 20 free recipe guides, plus I’m always adding more!
And follow me on Pinterest and Facebook!
Tried This Recipe? Please Share It With Your Friends!
Leave a review using the stars in the recipe card below, I love hearing your feedback! ⭐⭐⭐⭐⭐
Chocolate Fudge Recipe
Ingredients
- ¼ cup unsalted butter
- 3 cups semi-sweet chocolate chips
- 10 oz sweetened condensed milk
Instructions
- Line an 8×8 pan with aluminum foil or parchment paper. Lightly spray it with nonstick cooking spray then set aside.
- Add ¼ cup unsalted butter and 10 oz sweetened condensed milk to a small pot and melt over medium-low heat. Stir frequently.
- Once melted add 3 cups semi-sweet chocolate chips and let melt, stirring often.
- Pour the chocolate mixture into the baking pan lined with foil. Spread evenly to the edges with a spatula, then place in the fridge to chill overnight. Remove the foil with fudge on top and cut into small squares with a sharp knife. Wipe the knife between each cut for cleaner slices.
Recipe Notes:
- Refrigerate – Fudge can be kept in an airtight container in the fridge for 5 days. After that, the edges will begin to dry out.
- Freeze – Add to a freezer bag and remove as much air as possible. These can be frozen for up to 3 months in a sealed container.
Nutrition
The nutritional information provided is an estimate and is per serving.