Chocolate chips, sweetened condensed milk, and vanilla come together in this easy fudge recipe for smooth, creamy homemade fudge with zero stress.
Table of Contents
I’ll be honest—this Easy Fudge Recipe was born out of laziness. The good kind. The I want something chocolatey but absolutely do not want to babysit sugar on the stove kind. I remember the first time I made it was right before the holidays, one of those afternoons when everyone suddenly needs “just one more thing” for dessert trays. I was already tired, slightly annoyed, and definitely not in the mood for candy thermometers. So I tried this version. Three ingredients. That’s it. I remember standing there stirring, half-expecting it to fail because it felt too easy. But then it turned glossy and smooth, and I actually laughed out loud. It reminded me of the fudge my aunt used to bring every Christmas—cut a little uneven, edges trimmed off because someone couldn’t wait. That kind of fudge. Comfort fudge. And honestly, every time I make this easy homemade fudge now, it takes me right back to that feeling. Simple. Familiar. A little chaotic. Perfect.
Why you’ll Love this Easy Fudge?
This Easy Fudge Recipe doesn’t pretend to be fancy, and that’s exactly why it works. It’s fast—like, dangerously fast. You can make it while dinner’s cooking or while your coffee’s still hot. The texture is smooth and rich without being heavy, and it doesn’t punch you in the face with sweetness. I also love how forgiving it is. If you stir too long? Fine. If the pour is messy? Still fine. If your cuts aren’t perfectly even? Welcome to real life. This easy chocolate fudge recipe fits holidays, bake sales, midnight cravings, and those moments when you want dessert but not commitment. Is it the most complex fudge ever? No. But do I reach for it more than any other? Absolutely.
Ingredient Notes
When a recipe only has three ingredients, there’s nowhere to hide—but that’s kind of the beauty of this easy fudge recipe. Each one matters, but none of them are scary.
- Chocolate Chips: Semi-sweet gives you that classic, balanced chocolate flavor. Milk chocolate makes it softer and sweeter. I go back and forth depending on my mood—and what’s already in the pantry. If you like the taste of the chips on their own, you’re good.
- Sweetened Condensed Milk: This is the backbone of easy homemade fudge. It sweetens, thickens, and keeps everything smooth without extra steps. Just don’t accidentally grab evaporated milk. Been there. It’s not the same.
- Vanilla Extract: Small but mighty. It softens the chocolate flavor and makes the fudge taste finished instead of flat. Skip it and you’ll notice something’s missing, even if you can’t quite explain what.
How to Make Easy Fudge Recipe?
Let’s talk through this like we’re standing in the kitchen together—because this easy fudge recipe really doesn’t need overthinking.
- First, line your pan. I know it feels like an unnecessary step, but trust me, future-you wants those parchment or foil handles. It makes lifting the fudge out way less dramatic later.
- Next, add the chocolate chips and sweetened condensed milk to a saucepan over medium-low heat. Low heat matters here. This isn’t the time to crank it up and walk away. Stir slowly, consistently, and just let the chocolate melt at its own pace. It’ll look clumpy at first. That’s normal. Don’t panic.
- Once most of the chocolate is melted, stir in the vanilla. This is when the mixture starts to turn smooth and shiny—almost like it suddenly decided to cooperate. Keep stirring until everything is fully melted and glossy.
- Now pour the mixture into the pan. And yes, it’s thick. Like barely wants to move thick. That’s exactly what you want. Shake the pan gently or spread it with a spatula. It doesn’t have to be perfect. Nobody’s inspecting it with a ruler.
- Let the fudge set at room temperature for about four hours. No shortcuts here. Once it’s firm, lift it out, trim the edges if you care (I sometimes don’t), and cut it into squares. Uneven pieces are basically tradition.
Storage Options
This Easy Fudge Recipe is surprisingly low maintenance once it’s done. Store it in an airtight container at room temperature for up to two weeks, and it stays soft and creamy. If your kitchen runs warm—or if you like firmer fudge—the fridge works too. Just let it sit out for a few minutes before eating. You can also freeze this easy chocolate fudge for up to three months. Wrap it well, forget about it, then rediscover it later like a gift you gave yourself.
Variations & Substitutions
Once you’ve made this easy homemade fudge once, your brain will start spinning with ideas. That’s normal. Lean into it.
- Flavor Swaps: Peppermint extract during the holidays, almond extract if you’re feeling fancy, or even a pinch of espresso powder to deepen the chocolate flavor.
- Mix-Ins: Chopped nuts, crushed cookies, mini marshmallows—fold them in right before pouring.
- Chocolate Changes: Dark chocolate for a deeper, richer fudge. White chocolate if you like things sweeter (just lower the heat—it melts fast).
- Dairy-Free Option: Dairy-free chocolate chips and sweetened condensed coconut milk work surprisingly well. The texture still sets beautifully.
What to Serve with Easy Fudge?
This easy fudge recipe is great on its own, but it also plays well with others. I love it with coffee—especially mid-afternoon when you’re pretending not to check the clock. It’s perfect on holiday cookie trays, next to crisp cookies for contrast. Serve it with fresh berries if you want something lighter alongside it. Or chop it up and scatter it over ice cream. That’s not extra. That’s efficient.
FAQ:
Why didn’t my fudge set properly?
Usually it comes down to heat or substitutions. If the chocolate wasn’t fully melted or the ratio changed, the texture can be off. Letting it set fully at room temperature helps more than you’d think.
Can I make this easy fudge recipe in the microwave?
You can, and plenty of people do. Heat in short bursts and stir often. Personally, I trust the stovetop more—but that’s just me being cautious.
Is this easy chocolate fudge super sweet?
It depends on your chocolate. Semi-sweet keeps it balanced. Milk chocolate leans sweeter. If you’re on the fence, semi-sweet is a safe middle ground.
If you’ve ever thought fudge was too fussy, too technical, or just not worth the effort, this Easy Fudge Recipe might change your mind. It’s simple, comforting, and just a little nostalgic in the best way. Try it once, make it your own, and tell me—do you cut neat squares… or do you sneak the edge pieces first?
Easy Fudge Recipe
Ingredients
- 3 c chocolate chips 18.6 oz, semi-sweet or milk chocolate
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Prepare an 8-inch by 8-inch baking dish by lining it with aluminum foil or overlapping sheets of parchment paper, ensuring enough overhang to allow for easy removal after setting.
- In a medium saucepan, combine the chocolate chips and sweetened condensed milk.
- Place the saucepan over medium-low heat. Stir continuously to prevent scorching, allowing the chocolate to melt gradually.
- Once the chocolate is partially melted, add the vanilla extract and continue stirring until the mixture is completely smooth, fully melted, and has a glossy appearance.
- Transfer the mixture to the prepared baking dish. Due to its thick consistency, spreading may be necessary. Gently shake the pan or use a rubber spatula to evenly distribute the mixture.
- Allow the fudge to set at room temperature for approximately four hours, or until fully firm.
- Once set, remove the fudge from the pan using the foil or parchment overhang. Trim the edges if desired. Cut the fudge into four equal squares, then divide each square into nine pieces to yield a total of 36 portions.
- Serve immediately or store as directed.
Notes
