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.
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.