You’re just 3 ingredients away from enjoying this smooth, rich & EASY chocolate fudge!
Why Make This Chocolate Fudge Recipe
This easy chocolate fudge recipe has been made at our house many, many times over the years.
Years ago, my go-to chocolate fudge recipe was more old fashioned, using granulated sugar, bringing it to a boil and stirring, stirring, stirring… My arms used to practically fall off every year from so many batches of fudge! I’d give them as gifts, which everyone loved, but man it was a lot of work.
This no-stove, no-bake chocolate fudge recipe is the best and vastly different in terms of the work involved. The first time I tried making it using sweetened condensed milk instead of granulated sugar, I almost cried with happiness at how simple it was!
No more furious stirring until my arms ached. No more wiping down the sides of my pot in an effort to remove every last bit of sugar stuck to its side.
Just smooth, rich fudge and a whole lotta happy people.
Chocolate Fudge Ingredients
This fudge recipe uses only 3-ingredients and takes just ten minutes to make!
- Chocolate – Use semi-sweet chocolate or dark chocolate or semi-sweet chocolate chips in a pinch.
- Sweetened Condensed Milk – The sweet condensed milk will thicken the mixture in no time.
- Vanilla Extract – Enhances all of the other flavors!
- Nuts (optional) – Try adding chopped pecans, walnuts, peanuts or a combination.
So How do You Make Easy Chocolate Fudge?
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
For starters, you don’t even have to turn on your stove. All you have to do is mix together the chocolate chunks and sweetened condensed milk, then pop it in the microwave for a minute or so. Stir it until it’s smooth, mix in a little vanilla extract and pour it into your pan. So simple and fast!
The most time-consuming part is waiting for it to cool completely. It’s a test of willpower, for sure, but what doesn’t kill ya’ makes ya’ stronger, right?
Tips for making easy chocolate fudge
- Use high-quality chocolate that’s either semi-sweet or dark. Milk chocolate doesn’t work in this recipe, plus it’s much too sweet.
- I like to use a bar of good chocolate that I cut into small pieces, but chocolate chips will work just fine.
- Use the right size pan. 8×8 or 9×9 is best. You can double the recipe and use a 9×13, although it’s a bit harder to remove the entire block for uniform cutting, and your fudge will be much thicker.
- Make sure it’s cooled completely before cutting into pieces. I’ve been a bit too anxious once or twice and I ended up with gooey middles and pieces that didn’t have smooth edges.
- Don’t cut the refrigeration short. The fudge needs time to set and it’s well worth the wait.
- For gift-giving, a sheet of parchment inside a tin box looks very pretty. You can also pick up some Christmas paper that works perfectly with any number of holiday treats.
How to Store Chocolate Fudge
Chocolate fudge is the perfect make ahead dessert or gift. It can be stored at room temperature for up to 10 days or in the fridge for up to 3 weeks. Store in an airtight container and place parchment paper or foil in between each layer of fudge.
To freeze, cut the fudge into squares, use plastic wrap to wrap each piece and store in a zip-loc freezer bag or airtight container for up to 3 months. Fudge can be thawed overnight.
FUN FACT: Before 1886, the origin and history of fudge are unclear, but Fudge is thought to be an American invention. Most believe the first batch was a result of an accidental “fudged” batch of caramels, hence the name “fudge”.
- 12 oz high-quality chocolate, broken into very small pieces (or chocolate chips)
- 1 14 oz can sweetened condensed milk
- 1 tsp pure vanilla extract
- 1/2 Chopped nuts optional
- Place a sheet of parchment paper in an 8x8 or 9x9 pan, pressing to "form" it as best you can.
- Place the chocolate and sweetened condensed milk in a microwave-safe bowl and stir it to combine. Microwave for one minute, then stir it until it's smooth. You can put it back in the microwave in 15-second intervals if necessary. Stir in the vanilla.
- Pour the fudge mixture into the pan and spread it out evenly. Allow the fudge to cool completely, then cut it into 24 pieces.
- Refrigerate for at least 4 hours or overnight.
You can add in a 1/2 cup of chopped nuts. Just stir in the nuts and vanilla at the same time.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 40mgCarbohydrates: 21gFiber: 0gSugar: 19gProtein: 3g
This data was provided and calculated by Nutritionix.