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 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.
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.
If dinner feels like a daily panic—read this.
Stop letting 5 PM run your life.
If you’re tired of standing in front of the fridge at 5 PM wondering what the heck to make—you’re not doing anything wrong.
You’re just stuck in a broken system that puts all the pressure on you… with zero support.
That’s why I’m creating Dinner Rescue Club—a new membership to help busy moms simplify dinner with flexible plans, repeatable rhythms, and real-life shortcuts that actually work.
We’re opening soon with a small beta group (just 20 spots!). If you’ve ever felt like:
- “I’m too tired to figure it out”
- “I want dinner to feel easier, but I don’t even know where to start”
- “Why does this feel so hard when I’m trying so hard?”
…then this is for you!!
Join the waitlist here to get:
- Early access before we open to the public
- Behind-the-scenes sneak peeks
- A locked-in beta price that won’t be offered again
Chocolate Fudge Recipe
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.
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 Info
The nutritional information provided is an estimate and is per serving.
Helen Grossman says
Thank you for sharing this great recipe..