3 Ingredient Chocolate Fudge Recipe (2024)

ByDonna Elick


This post may contain affiliate links. Please read mydisclosure policy.

This Chocolate Fudge Recipe uses condensed milk for an easy creamy, delicious treat. Make a batch of this 3 ingredient fudge for the holidays!

3 Ingredient Chocolate Fudge Recipe (1)

Chocolate Fudge Recipe

Traditional fudge can be tricky to make, especially when trying to get all of the cooling and heating temperatures just right.

This recipe for chocolate fudge takes all the guesswork out of it, and it’s such a quick and easy treat to make.

Homemade candies like fudge and toffee are delicious, and they are great holiday gifts, too!

Pair this three ingredient fudge with my Reese’s Peanut Butter Fudge — it has the perfect balance of creamy and crunchy with chunks of peanuts throughout.

My Oreo Fudge recipe is a unique and delicious spin on the classic fudge but with that special oreo flavor and white chocolate goodness!

Or, try my recipe for Peanut Butter Fudge without condensed milk! It’s incredibly easy to make and comes together in just 10 minutes.

3 Ingredient Chocolate Fudge Recipe (2)

Ingredient Notes and Substitutions

  • Sweetened Condensed Milk – Pay close attention to the size of the can, especially if you’ll be using a substitute.

    If your ratio of milk to morsels is off, then 3 ingredient chocolate fudge won’t set up properly.

  • Chocolate Chips – Semi-sweet morsels are my top choice for any chocolate fudge recipe, but you can use milk chocolate, dark chocolate, or even white chocolate if you prefer.

    Or, use half semi-sweet and half of another kind to create just the right flavor balance.

  • Salted Butter – This keeps the mixture silky smooth, and the added salt enhances the flavors while balancing the sweetness.

    If unsalted is all you have on hand, don’t worry about adding any salt.

3 Ingredient Chocolate Fudge Recipe (3)

Tips for Making 3 Ingredient Fudge

This is such an easy chocolate fudge recipe to make. Just melt everything together in the microwave, then pour into a pan and refrigerate until firm!

Here are a few tips for success:

  • Let it set completely. I recommend letting 3 ingredient chocolate fudge cool for at least 8 hours or even overnight. This helps it set to a firm consistency.
  • Tip for easy removal: Lining your pan with parchment lets you lift the entire slab out for easier cutting. Plus, you won’t need to wash your pan afterward!
  • Keep it cold. This is a soft fudge, so it requires refrigeration to stay firm. If you leave it out for a long period of time, it will likely become very soft and gooey.
  • Check your microwave wattage. The microwave used for this recipe is a 1000W household microwave.

    If you have a more powerful microwave, you will need to use less time and/or power to heat your ingredients.

3 Ingredient Chocolate Fudge Recipe (4)

Kitchen Tools You Will Need

  • 8×8 Baking Pan – This pan comes with a lid for easier storage.
  • Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
  • Silicone Spatula – Withstands the heat and makes it easy to scrape off the chocolate after mixing.
  • Parchment Paper – Prevents your dessert from sticking and makes cleanup a breeze!
3 Ingredient Chocolate Fudge Recipe (5)

Adding Mix-Ins to this Recipe for Chocolate Fudge

This makes a great base for a variety of flavor combinations, and the possibilities are endless!

Add your mix-ins after the chocolate mixture is melted, or sprinkle them over the top before placing the pan in the refrigerator.

  • Chopped nuts
  • Sprinkles
  • Crushed cookies or pretzels
  • Mini marshmallows
  • Candy pieces
  • Sea salt or coconut flakes
  • Dried fruit
3 Ingredient Chocolate Fudge Recipe (6)

Storing and Freezing Three Ingredient Fudge

Keep homemade fudge in a sealed container in the refrigerator for around 7 days.

Since this chocolate fudge recipe is made with condensed milk, it’s safe to freeze as well. Just wrap it tightly in plastic wrap, then place it into a large storage bag.

Freeze individual pieces for a quick treat, or defrost the entire pan in the refrigerator before serving.

3 Ingredient Chocolate Fudge Recipe (7)

Chocolate Fudge Recipe FAQ

Why won’t my 3 ingredient fudge set?

This often happens when the condensed milk and chocolate chip mixture isn’t hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.

Continue until the mixture is completely smooth on your last stir.

I don’t have an 8×8 pan. Can I use something else?

Sure! Any size pan will work just fine. Keep in mind that using a larger pan will result in thinner pieces, and there won’t be enough to spread all the way to the edges.

However, you can easily make a double batch of this recipe for chocolate fudge and use a 9×13 pan for that!

What’s the best way to slice fudge?

A hot, sharp knife is the easiest way to get clean edges. Dip a large knife in boiling water, dry it completely, then press down in one smooth motion.

The metal will retain the heat from the water without affecting the overall texture of the dessert.

Some people recommend using dental floss, but if you do, make sure to use one that isn’t flavored!

3 Ingredient Chocolate Fudge Recipe (8)

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on

3 Ingredient Chocolate Fudge Recipe (9)

Other Easy 3 Ingredient Recipes

3 Ingredient Chocolate Fudge Recipe (14)

3 Ingredient Chocolate Fudge Recipe

Donna Elick

This Chocolate Fudge Recipe uses condensed milk for an easy creamy, delicious treat. Make a batch of 3 ingredient fudge for the holidays!

5 stars from 2 reviews

Tried this recipe?Please comment and review!

Print Recipe

Prep Time 1 minute min

Cook Time 3 minutes mins

Chill Time 8 hours hrs

Total Time 8 hours hrs 4 minutes mins

Course Dessert

Cuisine American

Method Microwave

Servings 20 – 25


  • 12 ounces semi-sweet chocolate chips, 1 12-ounce bag, (2 cups)
  • 14 ounces sweetened condensed milk, 1 14-ounce can
  • 3 tablespoons salted butter


  • In a medium glass bowl (microwave safe), place all ingredients. Microwave on high for 1 minute.

  • Carefully remove the bowl (touching the sides only, not the bottom) and stir to combine. Reheat in 30 second intervals until all ingredients are melted and easily combined. (Should be about 3 minutes of total heat time)

  • Cut a piece of parchment paper and line it inside an 8×8” pan. Pour melted chocolate mixture into the pan. Allow to cool completely, and then refrigerate until fudge becomes firm.

  • Once your fudge is set, you can pull the entire pan of fudge out by pulling on the parchment paper. Cut your fudge into squares and serve immediately.

Donna’s Notes

This is a soft fudge, so it requires refrigeration to stay hard. If you leave the fudge out for a long period of time, it will become very soft and gooey.

It is recommended to leave the fudge in the refrigerator around 8 hours to overnight to help it set to a firm consistency.

Traditional fudge can be tricky with getting all of the cooling and heating temperatures just right. This takes all the guesswork out of making fudge. It is such a quick easy recipe.

Fudge can be stored in an air-tight container for around 7 days in the refrigerator.

I don’t have an 8×8” pan. Can I use something else? You can use a 9×9”, 9×13”, or really any size pan would work. If you use a larger pan, you just won’t have the fudge all the way to the edge.

The microwave used for this recipe is a 1000W household microwave. If you have a more powerful microwave, you will need to use less time and/or power to heat your ingredients.


Serving: 1 | Calories: 177cal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 40mg | Sugar: 17g | Fiber: 1g | Calcium: 67mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

3 Ingredient Chocolate Fudge Recipe (15)

Originally published November 2020, updated and republished November 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

3 Ingredient Chocolate Fudge Recipe (16)




3 Ingredient Chocolate Fudge Recipe (2024)


Why won't my 3 ingredient condensed milk fudge set? ›

Why is my fudge not hardening? Typically this happens when the chocolate chips and sweetened condensed milk do not cook long enough in the microwave. If those two ingredients are not entirely melted, the fudge will not set up correctly while chilling in the fridge.

What is the secret to perfect fudge? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

Is evaporated milk or condensed milk better for fudge? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

Why won't my 2 ingredient fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Why won t my condensed milk fudge set? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

Can I fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

What to do with failed fudge? ›

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What happens if you use evaporated milk instead of sweetened condensed milk? ›

For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.

What happens if you use sweetened condensed milk instead of evaporated milk in fudge? ›

Don't Substitute One for the Other

Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.

Do you have to refrigerate condensed milk fudge? ›

No, the only reason the fudge is put into the fridge to begin with is to help it set faster. This fudge is completely safe at room temperature.

Can you over mix fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock.

Why don't you stir fudge? ›

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

Why does homemade fudge get hard? ›

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)

How do you fix condensed milk fudge that is too soft? ›

How to fix soft fudge - Quora. Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

How do you thicken condensed milk fudge? ›

Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.

Why is my homemade condensed milk not thickening? ›

If you find that your condensed milk hasn't thickened, that means that the pan was removed from the heat too early. This can be corrected by returning your mixture to a pan and carefully continuing the heating process.

What makes condensed milk set? ›

au's Digital Food Director, Amira Georgy, said: “It's made of full-cream cow's milk that has been heated to remove some of the water content and, as the name suggests, sugar is added to the reduced milk in order to prolong its shelf life and to give it a thicker consistency.”

Top Articles
Latest Posts
Article information

Author: Ray Christiansen

Last Updated:

Views: 5501

Rating: 4.9 / 5 (49 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Ray Christiansen

Birthday: 1998-05-04

Address: Apt. 814 34339 Sauer Islands, Hirtheville, GA 02446-8771

Phone: +337636892828

Job: Lead Hospitality Designer

Hobby: Urban exploration, Tai chi, Lockpicking, Fashion, Gunsmithing, Pottery, Geocaching

Introduction: My name is Ray Christiansen, I am a fair, good, cute, gentle, vast, glamorous, excited person who loves writing and wants to share my knowledge and understanding with you.