Home » Candy & Other Sweets » Easy Fudge Recipe
by Danielle Rye on November 27, 2022 255 comments »
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4.90 from 57 ratings
This really is the easiest fudge recipe ever! Chocolate chips, butter, and sweetened condensed milk create the fudge base, and from there you can add as many mix-ins as you’d like. No candy thermometer required!
*Post and pictures updated November 2022*
Homemade fudge is the easiest no-bake treat to prepare around the holidays. You need just three simple ingredients to make it — butter, sweetened condensed milk, and chocolate chips — and the recipe variations are endless!
Whether you prefer your chocolate fudge plain or with chopped nuts, dried fruit, shredded coconut, or another mix-in, you can customize this base recipe as you see fit.
This fudge recipe makes the perfect hostess gift and is also great for cookie exchanges as it travels well and tastes just as good on day one as it does on day seven!
Recipe Ingredients
The ingredients for this fudge are simple and straightforward. Exact measurements are provided in the recipe card below, but here’s an overview of the ingredients list.
- Chocolate Chips:You’ll be using three cups of chocolate chips for this fudge. I used semi-sweet chocolate chips, but feel free to swap them for white chocolate chips or even dark chocolate.
- Sweetened Condensed Milk:You’ll need one 14-ounce can of sweetened condensed milk. I suggest sticking with the regular version and skipping the fat-free kind. Make sure that you grab a can of sweetened condensed milk and NOT evaporated milk. Sweetened condensed milk is thick and sweet and will give you the proper consistency for this fudge. Evaporated milk is much thinner, and if you use it by accident you will end up with hot fudge sauce, which is not what we’re going for here!
- Butter:You can technically make this fudge with just the first two ingredients, but I’ve found that adding just a couple tablespoons of butter helps create a smoother consistency. Trust me here!
- Chopped Walnuts:This ingredient is completely optional! If you don’t love nuts, feel free to leave them out. You can even swap the chopped walnuts with chopped pecans too.
How to Make Fudge
Don’t bother taking out your candy thermometer, you won’t need it to make this simple recipe. The toughest part about making chocolate fudge is waiting for it to set up in the fridge, otherwise it’s an almost foolproof recipe!
- Prep the baking pan:Line an 8-inch square baking dish with foil or parchment paper. Leave a bit of an overhang to make removing the fudge easier later on.
- Melt the fudge mixture:Add the sweetened condensed milk, butter, and chocolate chips to a saucepan. Stir often over medium heat until the mixture is fully melted and smooth.
- Add mix-ins, if using:Remove the fudge mixture from the stove and stir in any chopped nuts or dried fruit you wish to use.
- Chill the fudge until set:Spread the melted fudge into an even layer in your prepared baking dish. Refrigerate it until fully set; this will take about 3 hours.
Frequently Asked Questions
Does Fudge Need to Be Refrigerated?
Yes, this chocolate fudge must be refrigerated. It will soften at room temperature, so keep it in an airtight container in the fridge.
Can the Sweetened Condensed Milk Be Substituted?
Not for this particular recipe. You must use full-fat sweetened condensed milk. Do NOT use evaporated milk, as it’s much thinner and the fudge won’t set properly if you use it.
Can This Recipe Be Doubled?
Yes, simply double the ingredients list and use a 9×13-inch pan instead of an 8-inch pan.
Can Fudge Be Frozen?
Yes, this fudge freezes well for up to three months. Store slices in a freezer bag or freezer container and thaw overnight in the refrigerator.
Recipe Variations
There are several different ways that you can make this fudge, here are a few of my favorite variations:
- Cookies & Cream: Swap the semi-sweet chocolate chips for white chocolate chips and add 1 cup of chopped Oreos.
- Cranberry Pistachio: Use either semi-sweet or white chocolate chips and add 1/2 cup of sweetened dried cranberries and 1/2 cup of chopped pistachios.
- Mint Chocolate: Use either semi-sweet or white chocolate chips and add 1/2 teaspoon of peppermint extract. Taste and add more extract as needed.
- Rocky Road:Add 1/2 cup chopped walnuts to the melted fudge mixture, then very gently stir in 1/2 cup miniature marshmallows.
- Peppermint Chocolate: Swap the nuts with crushed peppermint candies or candy canes.
Baking Tips
- You do not need to bring the chocolate mixture to a boil, you simply need to warm it until melted. If you’re worried about your chocolate chips seizing up, you can melt the chocolate mixture in a double boiler.
- Make sure to stir the chocolate mixture often, otherwise it may stick to the bottom of the pan and burn.
- When lining the pan with foil or parchment paper, leave some overhang so you can easily remove the hardened fudge and slice it.
More Easy Fudge Recipes You’ll Love!
Recipe Video
Easy Fudge Recipe
4.90 from 57 ratings
Prep Time: 15 minutes mins
Chilling time: 3 hours hrs
Total Time: 3 hours hrs 15 minutes mins
This simple Fudge Recipe is made with just three ingredients and takes only a few minutes to make too. Super easy and there's no candy thermometer required!
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Ingredients
Servings: 36 pieces
- 3 cups semi-sweet chocolate chips (525 grams)
- 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
- 2 tablespoons butter (30 grams)
- 1 cup chopped walnuts or pecans optional (125 grams)
Instructions
Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Set aside.
Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan and place over medium heat. Stir often until the chocolate chips are fully melted and the mixture is smooth.
Remove from the heat and scoop the mixture into the prepared baking dish. Spread around into one even layer.
Refrigerate for at least 3 hours or until fully chilled and the fudge is firm. Remove from the pan using the overhang from the parchment paper or foil, slice the fudge into pieces, and enjoy.
Notes
Store leftover fudge in an airtight container in the refrigerator for up to one week.
Freezing Instructions: Fudge will freeze well for up to 3 months, thaw overnight in the refrigerator.
Chocolate chips: I used semi-sweet chocolate chips, but white chocolate chips or dark chocolate chips will work fine too.
Chopped Nuts: Feel free to mix in your favorite nuts or leave them out if you prefer.
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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255 comments on “Easy Fudge Recipe”
Theresa —Reply
My fudge looks lumpy! I only cooked it on medium low and I turned it off bc I was afraid it would seize up and that’s what it looked like but I didn’t over cook it! Maybe it’s bc I used cheap chips. Idk…..🤦♀️🤦♀️
Danielle Rye —Reply
Did you just not melt the chocolate chips enough? Or was the mixture smooth and then turned lumpy?
Audrey —Reply
I did exactly what the recepe said i ise condensed milk not evaporated and chocolate and a little butter let it set in fridge overnight and it turned out really runny tried to fix it by making them into truffles but even then it was way to soft to hold its shape
Danielle —Reply
The mixture should not be runny at all, even when you remove it from the heat it’s really thick. I would double check the milk that you used because using evaporated milk will cause that to happen.
Debbie —Reply
This was the best and easiest fudge to make. I used milk chocolate and it was delicious
Amanda Capell —Reply
I made this fudge, it set up really well. With the amount of chocolate in it, it reminded more of a well chilled ganache. I also put orange zest in it. It was really good though.
Thanks I enjoyed making it. Next time I will try different flavours. I’m wondering, could you just use the condensed milk and butter to make the fudge or do you always have use the chocolate?Danielle —Reply
It wouldn’t set up without the chocolate. You can use a different type of chips like peanut butter, white chocolate, or milk chocolate chips though.
Al —Reply
Great simple recipe. I added a pinch of salt to balance the sweetness. I see some people commented their fudge was sticky, it could be the condensed milk. Some cans are thick and creamy, some are runny. I’ve had bad luck with some store brands. This time I used Eagle Brand condensed milk and Nestle semi sweet chocolate chips, my fudge came out perfect. Dense and velvety. My only question is why refrigerate? I let mine sit out after it chilled in the fridge for the recommend period of time. It’s much better at room temperature. I’ve never seen refrigerated fudge sold in shops. And who enjoys a cold hard fudge? Is it just to keep it fresh longer? Thank you.
Danielle —Reply
This fudge will soften at room temperature, that’s why I suggest refrigerating it.
Elizabeth —Reply
Has anybody ever doubled or tripled this recipe I have to bring six dozen of something somewhere so I’m going to make this fudge. I’m going to try this recipe by doubling it in a 9×13 pan but I’ll need to do that at least a few times to make sure I have enough
Danielle —Reply
I haven’t tripled it, but doubling it and spreading it into a 9×13 would be fine. Just make sure to use a large saucepan/pot and stir the mixture continuously so the chocolate chips don’t burn.
khama —Reply
Mine did not set. It was still sticky and runny. I have read other reports and they say to boil, but you don’t. I think that is the difference.
Danielle —Reply
The mixture is really thick, it’s not possible to boil it. If you accidentally used evaporated milk instead of sweetened condensed milk, it will turn out runny.
Amy M Hulsey —Reply
Add a few dashes of cayenne pepper and man is it delightful.
bridget —Reply
Are you kidding me! Thai fudge is amazing thank you!
