3 Ingredient Chocolate Fudge Recipe (2024)

ByDonna Elick

11 Comments

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)

Enjoy!
With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook|Twitter|Pinterest|Instagram

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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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)

Share

Pin

Email

3 Ingredient Chocolate Fudge Recipe (2024)

FAQs

Why is my 3 ingredient fudge not setting? ›

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.

What is the secret to good fudge? ›

Valuable tips for successful fudge
  • Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
  • Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
  • Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
  • Beat the mixture.

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

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Why won't my 2 ingredient 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.

What ingredient makes fudge hard? ›

Too cooked

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 to make fudge more solid? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

What to do if chocolate fudge doesn t set? ›

How can you fix soft fudge? 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.

Do you stir fudge when it's boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

What happens if you stir fudge too early? ›

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

How long do you boil fudge to get to soft ball stage? ›

How long does it take to make fudge:
  1. about 18 min to reach boiling.
  2. about 40 minutes to reach soft ball stage.
  3. 60 minutes to cool.
  4. 28 minutes to beat in a KitchenAid (your time for this may vary)
  5. 4 hours to set.

What to do with failed fudge? ›

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

How to tell if fudge is ready without a thermometer? ›

Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.

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. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

Why is fudge so hard to make? ›

Making fudge can be a challenging endeavor, requiring precision and attention to detail to achieve the perfect texture and consistency. The process of making fudge involves a delicate balance of cooking, cooling, and beating, and the smallest mistake can result in fudge that is too soft or too hard.

Why didn't my peanut butter 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.

What is the soft ball test for fudge? ›

The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage.

What is traditional fudge made of? ›

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

Why did my fudge come out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

What would cause fudge not to harden? ›

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.

Do you put fudge in the fridge to set? ›

Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.

Why is some fudge hard and some soft? ›

If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.

How long does it take for fudge to fully set? ›

Proper fudge will set after sitting at room temperature for about 4 hours. Understand that cooking the fudge properly is the skirmish before the war. The real test of your mettle will occur when you beat the fudge, and learn to master the fine art of turning and pouring. And if it doesn't work out it's okay!

Top Articles
Latest Posts
Article information

Author: Van Hayes

Last Updated:

Views: 6200

Rating: 4.6 / 5 (46 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Van Hayes

Birthday: 1994-06-07

Address: 2004 Kling Rapid, New Destiny, MT 64658-2367

Phone: +512425013758

Job: National Farming Director

Hobby: Reading, Polo, Genealogy, amateur radio, Scouting, Stand-up comedy, Cryptography

Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.