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.

A stack of chocolate fudge squares on a plate.

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!

Bow of chocolate chips, can of sweetened condensed milk, and a stick of butter.

Recipe Ingredients

¼ cup unsalted butter
3 cups semi-sweet chocolate chips
10 oz sweetened condensed milk

Three overhead images in one: 1. 8x8 inch pan lined with foil. A non stick cooking spray can to the side. 2. Steel pot with butter added to sweetened condensed milk. 3. Butter is melted in 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 8x8 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.

Two overhead images in one: 1. Chocolate chips are added to the milk and butter mixture. 2. Chocolate chips are melted into the mixture and stirred with a spatula.

STEP 3: Once melted add 3 cups semi-sweet chocolate chips and let melt, stirring often.

Three overhead images in one: 1. Fudge mixture is poured into the baking pan. 2. Fudge is cooled and cut into squares. 3. Closeup of slices of fudge stacked.

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.

Chocolate fudge sliced into squares with bowl of chocolate chips beside it.

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.

A stack of chocolate fudge on a plate with glass of milk in the background.

Chocolate Fudge Recipe

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.

Author: Andi Anne

Tap Stars To Rate!

4.84 from 6 votes

Prep: 10

Chill Time: 8

Total: 8 10

Serves: 16 squares

Ingredients

▢ ¼ cup unsalted butter
▢ 3 cups semi-sweet chocolate chips
▢ 10 oz sweetened condensed milk

Instructions

Line an 8x8 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.

Tried this recipe?If you make this, please letting me know how it was!

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

Nutrition info is auto-calculated and meant to be an approximation only.

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3-Ingredient Chocolate Fudge