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.

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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.

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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.

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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!
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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
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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.

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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!

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Other Easy 3 Ingredient Recipes

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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.

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3 Ingredient Chocolate Fudge Recipe (2024)


Why is my 3 ingredient fudge not setting? ›

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 secret to perfect fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

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.

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.

How to fix chocolate 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 causes fudge to not set up? ›

Homemade Fudge Doesn't Always Set

If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

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

Do you stir fudge while it is 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 keeps fudge from getting hard? ›

If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

Why won t my condensed milk fudge set? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

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.

Why is condensed milk not advisable? ›

Sweetened condensed milk is high in calories and unsuitable for people with cow's milk protein allergy or lactose intolerance. Its sweet flavor may be off-putting for some and doesn't typically serve as a good substitute for regular milk in recipes.

Why is my fudge like taffy? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

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.

Why did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

How to fix runny fudge? ›

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. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

How do you make homemade fudge firmer? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

What to do with failed fudge? ›

Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).

Should you put fudge in the fridge to set? ›

NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

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