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Chocolate Fudge Recipe

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Creamy and smooth, this chocolate fudge recipe is so easy to make with only three ingredients. Its velvety texture and buttery taste is so addictive! Much easier than traditional fudge, no candy thermometer is needed.

A stack of chocolate fudge squares on a plate.

Chocolate Fudge Recipe With Condensed Milk

We love treat recipes like our delicious cannoli dip, the best cracker candy, and chocolatey edible brownie batter, and of course this easy fudge recipe!

  • FOOL PROOF – Traditional fudge recipes require timing and know-how. Not this one! Just be sure to use the right ingredients and this recipe is foolproof!
  • EASY – Using only 3 ingredients, you won’t believe how easy this is.
  • DELICIOUS – Make a batch for a party, office function, or as a treat for the family. Everyone will enjoy these!

No need for a candy thermometer in this recipe, you’ll be pleased with how easy this recipe just like our sugar cookie fudge.

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

Recipe Ingredients

Only 3 ingredients are needed to make this delicious treat. You might even have them in your home already. 

  • CHOCOLATE CHIPS – I used Hershey’s semi-sweet chocolate chips and recommend using this brand. Not all chocolate chips will work the same as some might not melt properly.
  • BUTTER – You’ll need ¼ cup of unsalted butter
  • SWEETENED CONDENSED MILK – It is important to use sweetened condensed milk and not evaporated milk for the best texture and taste.


This recipe makes the perfect classic chocolate fudge, but you can easily change the flavor with added ingredients. Here are some ideas:

  • FLAKED SEA SALT – Sprinkle some flaked sea salt on top just before placing it in the fridge.
  • VANILLA EXTRACT – Add ¼ tsp of vanilla extract to the melted butter and condensed milk mixture.
  • ORANGE ZEST – Zest a little orange or lemon into the melted chocolate for a citrus flavor.
  • SHREDDED COCONUT – Add ¼ cup of shredded coconut.
  • CHOPPED NUTS – Chopped walnuts, almonds, or peanuts will add crunch.
  • CANDIES – Sprinkles or M&Ms are always a fun addition to treats.

Pro Tip: Cut the fudge into smaller cubes and add it to ice cream, yogurt or desserts like our strawberries and cream parfait recipe.

Four images showing steps. First is pot with milk and butter stick. Second is chocolate chips dumped over white liquid and spatula. Third is melted chocolate in a pot. Fourth is chocolate spread into square dish lined with aluminum foil.

How To Make Chocolate Fudge

Here’s a quick overview of how to make the recipe. You can find full instructions in the printable recipe card at the bottom.

  1. MELT – Heat the sweetened condensed milk with butter in a small pot over medium-high heat. Once melted and mixed, add the chocolate chips. Stir slowly until all chocolate is melted.
  2. REFRIGERATE – Pour the mixture into a lined 8×8 dish and place in the fridge overnight to set.
  3. SERVE – Once the fudge has been set, you can easily remove the parchment paper. Cut into squares and serve.

Pro Tip: Add crushed nuts, sprinkles, shredded coconut or candies on top. Just let the fudge mixture cool slightly in the fridge before sprinkling. This will prevent the nuts/candies from sinking while it sets.

How To Store

This chocolate fudge will keep for a long time. You can prepare it well in advance without worrying about it spoiling. Follow the tips below to properly store any leftovers.   

  • 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.
  • COUNTERTOP – These fudge squares can be stored in a sealed container for up to 5 days.

Pro Tip: Keep a larger square in the freezer and next time you are serving ice cream you can use a cheese grader to make little shavings of fudge for a topping.

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

Ways To Serve

This is a perfect snack for lunches or can be served as a dessert. Here are a few ways you can serve your delicious squares.

  • ICE CREAM Use a cheese grader to add shreds of fudge to vanilla ice cream, pudding, whipped cream or our mango ice cream recipe.
  • PEANUT BUTTER – Warm some peanut butter in the microwave then drizzle on top.
  • MINT Serve with a fresh mint leaf on top.
  • CHARCUTERIE – Add some fudge to your next sweet charcuterie board.

Common Questions

Is evaporated milk or condensed milk better for fudge?

Regular milk is heated until 60% of its water content has evaporated making it shelf stable. This is what unsweetened evaporated milk is which is not a very good substitute for condensed milk that has been sweetened.

Can I make other flavors?

Yes, you can! Try alternative chocolate chip flavors like butterscotch, white chocolate, sea salt caramel or peanut butter chips.

Does fudge have to be refrigerated?

No, you can store it on your countertop at room temperature in a sealed container. But after a few days, it may begin to dry out around the edges. 

A stack of four chocolate fudge squares on top of each other with a few chocolate chips sprinkled around.

This is the easiest chocolate fudge recipe I have ever tried! No need for a candy thermometer or never-ending stirring. It’s almost foolproof! It’s prepared in minutes and ready to serve in only two hours. 

More Chocolate Recipes

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.
Save Recipe! Pin This Print It
Prep Time: 10 minutes
Chill Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 16 squares



  • 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.


Calories: 278kcal | Carbohydrates: 27g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 26mg | Potassium: 258mg | Fiber: 3g | Sugar: 22g | Vitamin A: 153IU | Vitamin C: 0.5mg | Calcium: 72mg | Iron: 2mg

The nutritional information provided is an estimate and is per serving.

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