3 Ingredient Fudge That Melts in Your Mouth
So, you want fudge but don’t want to babysit a double boiler for hours? Same.
Enter this 3 ingredient fudge—rich, chocolatey, and totally foolproof.
One bowl, three ingredients, zero stress.
Bonus: you can brag about making candy without anyone asking how long it took.
3 Ingredient Fudge Recipe
Ingredients
- 1 14 oz can sweetened condensed milk – the magic binder of fudge
- 12 oz semi-sweet chocolate chips – or dark chocolate if you’re feeling edgy
- 1 tsp vanilla extract – optional but it makes it extra dreamy
Instructions
- Prep your pan: Line an 8×8-inch baking dish with parchment paper. This makes cleanup a breeze.
- Melt chocolate & condensed milk: In a medium saucepan over low heat, combine chocolate chips and sweetened condensed milk. Stir constantly until smooth. Patience here = silky fudge.
- Add vanilla: Remove from heat and stir in vanilla extract. Trust me, it’s worth it.
- Pour into pan: Transfer the chocolate mixture into the prepared pan. Smooth the top with a spatula.
- Chill: Refrigerate for at least 2 hours until firm. Resist the urge to dig in too soon.
- Cut & enjoy: Once set, lift fudge from the pan using the parchment and cut into squares. Try not to eat them all in one sitting… no promises though.
Why This Recipe is Awesome
Here’s the deal: this fudge is idiot-proof. Seriously, even if your culinary skills stop at pouring cereal, you can make this.
Only three ingredients, one bowl, and a few minutes of your life—yet the result tastes like you spent hours being fancy.
It’s smooth, chocolatey, and melts in your mouth in the most dangerous way.
Perfect for gift-giving, dessert platters, or sneaky mid-day chocolate fixes.
Ingredients You’ll Need
- 1 (14 oz) can sweetened condensed milk – the magic binder of fudge
- 12 oz semi-sweet chocolate chips – or dark chocolate if you’re feeling edgy
- 1 tsp vanilla extract – optional, but it makes it extra dreamy
Pro tip: No need for measuring OCD-style—this recipe is forgiving.
Step-by-Step Instructions
- Prep your pan: Line an 8×8-inch baking dish with parchment paper. This makes cleanup a breeze.
- Melt chocolate & condensed milk: In a medium saucepan over low heat, combine chocolate chips and sweetened condensed milk. Stir constantly until smooth. Patience here = silky fudge.
- Add vanilla: Remove from heat and stir in vanilla extract. Trust me, it’s worth it.
- Pour into pan: Transfer the chocolate mixture into the prepared pan. Smooth the top with a spatula.
- Chill: Refrigerate for at least 2 hours until firm. Resist the urge to dig in too soon.
- Cut & enjoy: Once set, lift fudge from the pan using the parchment and cut into squares. Try not to eat them all in one sitting… no promises though.
How to Serve
Serve these little squares as after-dinner treats, gifts in cute boxes, or a sweet snack with coffee or tea.
They’re rich enough to satisfy one, but somehow you’ll find yourself reaching for a second.
Nutrition Facts (per serving, 1 square if cut into 16 pieces)
- Calories: 180
- Fat: 10g
- Saturated Fat: 6g
- Carbs: 22g
- Sugars: 21g
- Protein: 2g
FYI: These numbers are approximate—accuracy depends on chocolate brand and portion size.
Common Mistakes to Avoid
- Thinking you can skip stirring: Chocolate + sweetened condensed milk = sticky situation if unattended.
- Rushing the chill: Fudge needs time to firm. Cutting it too early = gooey disappointment.
- Using ultra-low-fat chocolate: Sure, it’s chocolate, but your fudge will taste sad.
Alternatives & Substitutions
- Swap semi-sweet chocolate chips for milk chocolate for a sweeter treat, or dark chocolate for a more sophisticated vibe.
- Add-ins: Chopped nuts, sea salt flakes, or mini marshmallows can level up this simple recipe.
- Dairy-free: Use condensed coconut milk and vegan chocolate for a plant-based version.
Final Thoughts
So there you have it: fudge that tastes way more complicated than it is.
Three ingredients, minimal effort, maximum indulgence.
Now go impress someone—or just yourself—with your new candy-making skills. You deserve it!
FAQ (Frequently Asked Questions)
Q: Can I double this recipe?
A: Totally! Just use a bigger pan and double the chilling time.
Q: Can I melt chocolate in the microwave instead?
A: Yep, but go slow—30-second bursts, stirring in between, to avoid burnt chocolate.
Q: How long does fudge last?
A: Stored in an airtight container in the fridge, it lasts 2 weeks. Not that it will last that long…
Q: Can I freeze this fudge?
A: Yes! Wrap squares in parchment and freeze for up to 3 months.
Q: Can I add flavors like peppermint or coffee?
A: Absolutely. A few drops of peppermint extract or a sprinkle of instant coffee can make it fun and festive.
Q: Do I have to cut it into squares?
A: Not at all. You can scoop it into little chocolate cups or slice into rectangles. Go wild.
