3-Ingredient Chocolate Fudge
Creamy, firm, and delicious homemade chocolate fudge for a lazy day!
Watch me make this easy chocolate fudge from start to finish!
My husband and I started a diet on Thursday and then decided that we’re just gonna finish the year off overweight.
I mean…does it make sense to diet in December? With all those cookies, cinnamon rolls, and happy, delicious things coming at you left and right????
Seems ungodly.
So we pinky swore that January 2 is when we start to lose our winter love handles.
Then we DoorDashed a Hibachi steak dinner, watched Netflix, and made homemade chocolate fudge. Why is this so much more fun than getting in shape? Uggghhh!!!
Ok, let’s talk about this chocolate fudge! Um..you need it. Like ta-day!! And chances are you have everything you need already in your pantry. (Sidenote: Did I ever tell you about that time I made incredible No-Cook Peanut Butter fudge using beans??)
This is one of those fudge recipes where you can eat several pieces back to back, and the texture is incredible! Firm, creamy, with a little chewiness. It tastes great cold or room temperature.
It’s like eating homemade hot chocolate in fudge form.
This is an old “cheat” version fudge recipe that was on the back of sweetened condensed milk back in the day. I can remember it being passed around by the women at my church like it was some secret.
With all the holiday baking, you’ll appreciate this no-fuss fudge recipe, and here’s why:
Reasons To Love This Homemade Chocolate Fudge Recipe
- Only three simple ingredients. Yep, you read that right! Sure there are a few bonus ingredients you can add, but as long as you have the main three, you’re good to go!
- No candy thermometer is needed. If you’ve ever made old-fashioned fudge, then you’ll love this. No thermometer, boiling, or worrying about if the fudge will set up in humid weather.
- It’s super quick. While it does need to sit in the fridge to set up, it comes together in minutes, literally! And once it’s set, you can store it in the fridge or leave it at room temperature.
- It’s versatile! Once you make this fudge the first time, chances are you’ll want to experiment with toppings, add-ins, and switching up the chocolates. Go right ahead! There are lot of variations to create!
- It’s delicious! My kids prefer this fudge over homemade old-fashioned fudge, and I must say, I kinda do too! While it doesn’t taste quite like old-school fudge, the texture and flavor are incredible!
Easy Chocolate Fudge Recipe Ingredients
INGREDIENTS
- Chocolate Chips ( I like to use a variety of milk, dark and semi-sweet, for a true old-fashioned cocoa flavor)
- Sweetened condensed milk. This sweetens the chocolate fudge perfectly and gives it a creamy texture.
- Butter. Butter adds richness to the chocolate fudge.
- Salt (Optional salt helps balance the sweetness
- Vanilla extract (optional) This compliments the chocolate perfectly.
How to make Easy Chocolate Fudge
INSTRUCTIONS
- Line an 8-inch greased square pan with parchment paper, leaving some overhang to make it easier to remove from the pan.
- In a saucepan, melt butter over medium-low heat.
- Add the chocolate and stir using a rubber spatula until the chocolate begins to melt (You can increase the heat a little but be careful, chocolate scorches quickly)
- Once the chocolate begins to melt, stir in the sweetened condensed milk.
- Once the milk is worked in completely, turn off the heat and add salt and vanilla extract if using.
- Quickly pour the batter into the prepared pan and spread it into an even layer using an offset spatula. (see note)
- Cover and refrigerate overnight to set.
- Once set, remove from pan and cut into even-sized 2-inch squares.
- Store fudge in an airtight container between layers of parchment paper in the fridge or on the counter.
Topping Ideas
- Nuts (pecans, walnuts, peanuts, pistachios,
- Peanut Butter Chips
- crushed peppermints or candy canes
- tiny marshmallows
- Chopped cookies
Get Creative!
Switch Up the Chocolate!
Besides adding toppings, you can change this recipe by using different chocolate, like white chocolate, or even mixing in peanut butter chips to create peanut butter fudge.
I sometimes replace the chocolate chips with chopped Dove Candy bars. It’s such a smooth chocolate, tastes great, and comes in so many different fun flavors.
Change The Extract
The vanilla extract is optional in the recipe, but if you have some on hand, throw it in! It’s so good and adds a nice level of flavor.
Vanilla extract isn’t the only extract you can experiment with in this chocolate fudge! Mint, Orange, and coconut extracts are also pretty good!
FAQ’s
Can I add peanut butter to this recipe? Peanut butter chips would work best.
How do I store this fudge? Place the fudge in an airtight container, using layers of parchment paper between the layers to prevent sticking. Store in the fridge or in the container.
Can I make this easy chocolate fudge in the microwave? Yes, you can, but I find the stove top produced the perfect consistency.
Should I add cocoa powder? There is no need to add cocoa powder. If it’s the old-fashion cocoa flavor you’re after, you can achieve that by using (dark, milk, and semi-sweet chocolate chips) and salt to balance out the flavors like in the recipe.
Happy “Fudge” Making!!
Get the Recipe: Easy Chocolate Fudge
Ingredients
- 4 tablespoons unsalted butter
- 3 cups Chocolate chips (I love using 1 cup milk, 1 cup semi-sweet, and 1 cup dark for a cocoa-like flavor)
- 14 oz sweetened condensed milk
- sea salt, a generous pinch (optional)
- ½ teaspoon vanilla extract (optional)
Instructions
- Line an 8-inch greased square pan with parchment paper, leaving some overhang to make it easier to remove from the pan.
- In a saucepan, melt butter over medium-low heat.
- Add the chocolate and stir using a rubber spatula until the chocolate begins to melt (You can increase the heat a little but be careful, chocolate scorches quickly)
- Once the chocolate begins to melt, stir in the sweetened condensed milk.
- Once the milk is worked in completely, turn off the heat and add salt and vanilla extract if using.
- Quickly pour the batter into the prepared pan and spread it into an even layer using an offset spatula. (See note)
- Cover and refrigerate overnight to set.
- Once set, remove from pan and cut into even-sized 2-inch squares. (Tip: wiping off the knife after each cut creates clean slices)
- Store fudge in an airtight container between layers of parchment paper in the fridge or counter.
