This chocolate fudge is creamy, rich, and incredibly easy to make. With just three ingredients, I can whip it up whenever a sweet craving strikes.
Why You’ll Love This Recipe
I love how simple and forgiving this fudge is — only a few steps, minimal fuss. It has a smooth, velvety texture and deep chocolate flavor, yet it doesn’t require tempering or candy‑making expertise. It’s perfect for gifts, parties, or just a quiet night with chocolate in the fridge. Because it’s made with sweetened condensed milk, it stays soft but holds its shape when chilled.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups semi‑sweet mini chocolate chips
14 ounces (1 can) sweetened condensed milk
1 teaspoon vanilla extract
directions
Prepare a 9 × 9‑inch square baking pan by lining it with parchment paper, leaving an overhang so I can lift out the fudge easily after chilling.
In a medium microwave‑safe bowl, combine the mini chocolate chips and the sweetened condensed milk.
Microwave the mixture for 1 minute. Then let it rest (stand) for 1 minute without stirring.
After that rest, stir vigorously until the chocolate is fully melted and smooth, and the mixture is thoroughly combined.
Stir in the vanilla extract immediately.
Pour or spread the chocolate mixture into the prepared pan, smoothing the top.
Cover the pan with plastic wrap and chill it in the refrigerator. Chill at least 1 hour; 2 hours is ideal for better firmness.
Once set, use the parchment overhang to lift the fudge from the pan. Score the top with a sharp knife if you like, then cut into squares.
Servings and timing
Servings: 24 pieces
Prep time: ~10 minutes
Chill / setting time: ~1 to 2 hours (part of the total time)
Total time (including chilling): ~3 hours 40 minutes
Variations
Use milk chocolate or dark chocolate chips instead of semi‑sweet, depending on your preference.
Add mix-ins like chopped nuts (pecans, walnuts), mini marshmallows, or crushed peppermint.
For a minty twist, I might add 2–3 drops of peppermint extract.
To make thicker fudge, I could double the recipe and use the same pan size—the pieces will be denser.
storage/reheating
Refrigerator: Store leftover fudge in an airtight container in the fridge. It stays good for up to two weeks.
Freezer: I can freeze fudge in an airtight container for up to three months.
This fudge is quite soft, so I always keep it chilled between servings. It doesn’t get much firmer in the freezer.
I don’t reheat fudge; I serve it straight from cold or slightly chilled.
FAQs
Why is my fudge not getting hard?
If my fudge remains too soft, it may be undercooked or not chilled long enough. I can return the mixture to the microwave (or a gentle double boiler) and heat it more, stirring constantly until the chocolate fully melts and blends well. Then I chill it longer until it sets properly.
Can I keep this fudge at room temperature?
Because this fudge is on the soft side, I don’t recommend leaving it at room temperature for long. It’s best stored in the refrigerator to maintain its structure and prevent it from getting overly soft or melty.
Can I freeze this fudge?
Yes — I freeze my fudge in an airtight container, and it keeps well for up to three months. When ready to eat, I let it thaw in the refrigerator before serving.
Can I double the recipe?
Absolutely. I often double it to make a thicker batch. I use the same pan, and the extra volume gives me denser, more substantial pieces. Just ensure my pan is large enough or use a bigger one.
Can I add nuts or other mix-ins?
Yes — I sometimes mix in chopped nuts (walnuts, pecans), mini marshmallows, or even bits of candy. I fold them into the melted mixture just before pouring into the pan so they stay evenly distributed.
Conclusion
This chocolate fudge has become a favorite in my kitchen because of its ease, versatility, and classic flavor. Whether I’m making it for holidays, gifts, or a cozy treat for myself, it never disappoints. I hope you try it soon — it might just become one of your go-to chocolate treats.
This chocolate fudge is creamy, rich, and incredibly easy to make with just three ingredients. It's perfect for gifts, parties, or a sweet snack anytime.
Ingredients
2 cups semi-sweet mini chocolate chips
14 ounces (1 can) sweetened condensed milk
1 teaspoon vanilla extract
Instructions
Line a 9×9-inch square baking pan with parchment paper, leaving overhang for easy removal.
In a medium microwave-safe bowl, combine the chocolate chips and sweetened condensed milk.
Microwave the mixture for 1 minute. Let it rest for 1 minute without stirring.
Stir vigorously until the chocolate is fully melted and the mixture is smooth.
Stir in the vanilla extract immediately.
Pour the mixture into the prepared pan and smooth the top.
Cover with plastic wrap and chill in the refrigerator for at least 1 hour (2 hours is ideal).
Once set, lift the fudge out using the parchment overhang, score the top if desired, and cut into squares.
Notes
Use different chocolate chips (milk, dark) based on taste.
Add mix-ins like nuts, marshmallows, or peppermint extract for variety.
Store in the refrigerator for best texture; fudge is soft and should stay chilled.
Freeze for up to 3 months in an airtight container.
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