Easy 3 Ingredient Fudge Recipe (No Fail Chocolate Fudge in 10 Minutes!)

Last Christmas, my sister-in-law gave me a beautifully wrapped box of handmade fudge. Each piece was perfect smooth, rich, and melted on your tongue like a chocolate dream. I was genuinely impressed. “Where did you buy this?” I asked, assuming she’d hit up some fancy confectionery shop.

She laughed. “I made it. Took me eight minutes.”

I didn’t believe her. I’ve been cooking professionally for years, and fudge has always been one of those desserts I avoided. Too finicky. Too many horror stories about grainy texture, fudge that never sets, recipes requiring candy thermometers and precise temperatures. Every food blogger I know has at least one fudge disaster story involving a sticky mess and tears.

But then she showed me her recipe. Three ingredients. No candy thermometer. No double boiler. No marshmallow fluff or corn syrup. Just semi-sweet chocolate chips, sweetened condensed milk, and butter. That’s it.

I tested it the next day. And I’ve been making it every week since.

If you’ve been searching for “3 ingredient fudge condensed milk,” “easy fudge recipe,” or “3 ingredient chocolate fudge” hoping to find something foolproof, this is it. This is the recipe that makes fudge accessible to everyone including people like me who thought candy-making was reserved for professionals with chemistry degrees.

In under 10 minutes of active work, you can have thick, rich, creamy homemade fudge ready to chill. No stress, no complicated techniques, no specialty equipment. Just smooth, velvety chocolate fudge that rivals anything you’d buy at a specialty shop and costs a fraction of the price.

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Easy 3 Ingredient Fudge Recipe (No Fail Chocolate Fudge in 10 Minutes!)

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• Author: Joudia Elise
• Total Time: 8 hours (includes chilling)
• Yield: 42 small squares (or 25 large pieces) 1x
• Diet: Vegetarian

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Description

Easy 3 ingredient fudge recipe with chocolate chips, condensed milk, and butter. No candy thermometer needed! Perfect smooth, creamy chocolate fudge in just 10 minutes of prep time.

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Ingredients

Scale 1x2x3x

3 cups (18 oz) semi-sweet chocolate chips

1 can (14 oz) sweetened condensed milk (full-fat)

¼ cup (4 tablespoons) unsalted butter

1 teaspoon vanilla extract (optional)

Pinch of salt (optional)

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Instructions

1. Line an 8×8-inch baking pan with aluminum foil, leaving 2 inches overhang on each side. Lightly spray with nonstick cooking spray.

2. Add chocolate chips, sweetened condensed milk, and butter to a heavy-bottomed saucepan. Do not turn on heat yet.

3. Place saucepan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula for 5-8 minutes until completely melted and smooth.

4. The mixture should be thick like frosting, glossy, and completely smooth with no lumps. If too thin, cook 1-2 minutes more while stirring.

5. Remove from heat. Stir in vanilla extract and salt if using.

6. Immediately pour the melted fudge into the prepared pan. Spread evenly into corners with the back of a spoon.

7. Refrigerate overnight (or at least 6-8 hours) until completely firm.

8. Lift fudge out of pan using foil overhang. Peel away foil. Cut into 42 small squares or 25 larger pieces with a sharp knife.

9. Wipe knife clean between cuts for neat edges. Store in airtight container in refrigerator for up to 2 weeks.

Notes

Use full-fat sweetened condensed milk – fat-free versions won’t set properly.

Don’t rush the melting process – medium-low heat prevents scorching and grainy texture.

The fudge must chill overnight for proper texture. Freezer shortcut: 3-4 hours.

For peanut butter fudge: Replace chocolate chips with peanut butter chips or use half of each.

For microwave method: Combine ingredients in microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring between each, until smooth (2-3 minutes total).

Pair with other chocolate desserts like chocolate yule log cake, Oreo cake, or amaretto truffles for dessert buffets.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Dessert, Candy, Christmas, Holiday
• Method: Stovetop, No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 piece (1 oz)
• Calories: 95
• Sugar: 14g
• Sodium: 18mg
• Fat: 4.5g
• Saturated Fat: 2.8g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0.5g
• Protein: 1.2g
• Cholesterol: 5mg

Keywords: 3 ingredient fudge, easy fudge recipe, chocolate fudge, 3 ingredient fudge condensed milk, peanut butter fudge, microwave fudge, no fail fudge, homemade fudge

Why This 3 Ingredient Fudge Recipe Actually Works

Let’s talk about why traditional fudge recipes fail and why this one doesn’t.

Classic fudge requires you to heat sugar syrup to exactly 235-240°F (the “soft ball stage”), then cool it to precisely 110-130°F before beating it to create tiny sugar crystals. According to research from the Alaska Science Forum on candy chemistry, disturbing an oversaturated sugar solution at the wrong temperature causes large crystals to form, resulting in grainy, gritty fudge.

That’s a lot of precision. And most candy thermometers only have markings every 5°F, which means you literally don’t have the resolution needed for reliable results.

This recipe sidesteps all of that. By using sweetened condensed milk, you’re working with milk that’s already been cooked down and concentrated. The sugar is already dissolved, the proteins are denatured, and the emulsifiers are stabilized. All you have to do is melt chocolate and butter into it, stir until smooth, and let it set. No temperature monitoring required.

It’s basically fudge with training wheels. And the results are just as good as (if not better than) the complicated version.

What Are the 3 Ingredients in Homemade Fudge?

If you’ve been searching “what are the 3 ingredients in homemade fudge,” here’s your answer:

1. Semi-sweet chocolate chips (3 cups)
2. Sweetened condensed milk (one 14 oz. can)
3. Unsalted butter (¼ cup)

That’s the entire ingredient list for classic 3 ingredient fudge with butter and condensed milk. No vanilla extract (though you can add it). No marshmallow fluff. No cocoa powder. Just three simple ingredients you probably already have in your pantry.

Why These Ingredients?

Semi-sweet chocolate chips: These contain cocoa solids, cocoa butter, sugar, and emulsifiers (usually soy lecithin). The cocoa butter provides richness and that signature melt-in-your-mouth texture. Semi-sweet hits the perfect balance not too bitter, not too sweet. You can also use milk chocolate chips if you prefer a sweeter fudge, or dark chocolate chips for a more intense cocoa flavor.

Sweetened condensed milk: This is whole milk with about 60% of the water removed and sugar added for preservation and sweetness. It’s thick, creamy, and shelf-stable. The milk proteins and sugars create structure, while the fat content keeps the fudge smooth. According to the BBC’s guide to fudge making, condensed milk provides the ideal balance of sugar concentration without requiring precise temperature control.

Unsalted butter: Butter adds richness, smoothness, and helps prevent the fudge from being too firm. The milk solids in butter also contribute to flavor complexity. Use unsalted so you can control the salt level (you can always add a pinch of flaky sea salt on top later).

Can I Make 3 Ingredient Fudge Without Condensed Milk?

This is one of the most common questions I get. The short answer: not with this exact recipe.

If you search for “3 ingredient fudge without condensed milk,” you’ll find variations using marshmallow fluff, cream cheese, or heavy cream. Those are totally different recipes with different ratios and techniques. The condensed milk is what makes this version so foolproof it’s already the perfect consistency and sweetness level.

If you need a dairy-free or condensed milk-free option, I’d recommend checking out my peanut butter fudge recipe or homemade healthy gummies for alternative sweet treats.

How to Make 3 Ingredient Fudge (Step-by-Step)

This is genuinely the easiest fudge recipe you’ll ever make. Here’s exactly how to do it:

Ingredients:

• 3 cups (18 oz.) semi-sweet chocolate chips
• 1 can (14 oz.) sweetened condensed milk
• ¼ cup (4 tablespoons) unsalted butter
• Optional: 1 teaspoon vanilla extract, pinch of salt

Equipment:

• 8×8-inch square baking pan
• Aluminum foil
• Heavy-bottomed saucepan
• Wooden spoon or silicone spatula

Instructions:

Step 1: Prep Your Pan
Line your 8×8-inch baking pan with aluminum foil, leaving about 2 inches of overhang on each side (this makes removal super easy later). Lightly spray the foil with nonstick cooking spray. Set aside.

Step 2: Combine Ingredients
Add chocolate chips, sweetened condensed milk, and butter to a heavy-bottomed saucepan. Don’t turn on the heat yet just add everything together.

Step 3: Heat and Stir
Place the saucepan over medium-low heat. This is critical you want gentle, even heat, not high heat. Stir constantly with a wooden spoon or silicone spatula. The mixture will start to loosen as the butter melts, then the chocolate will begin to melt and incorporate.

Keep stirring. Don’t walk away. Don’t check your phone. Just stir for about 5-8 minutes until everything is completely melted and the mixture is smooth, glossy, and evenly combined.

What you’re looking for: The consistency should be thick but pourable, like frosting or very thick chocolate sauce. The mixture should be completely smooth with no chocolate chip lumps visible. According to Pastry Chef Online’s guide to fudge science, the goal is to heat the mixture just enough to emulsify the fats without overheating and causing separation.

Step 4: Check the Texture
If your mixture looks soupy or runny (like hot chocolate), keep cooking and stirring for another 1-2 minutes. If it looks dry or grainy, you’ve overheated it remove from heat immediately and stir vigorously to bring it back together.

Step 5: Pour and Spread
Immediately pour the melted fudge mixture into your prepared pan. Use the back of a spoon or an offset spatula to spread it evenly into the corners. The surface doesn’t need to be perfectly smooth it’ll set that way.

Step 6: Chill Overnight
Refrigerate the fudge overnight (or at least 6-8 hours) until completely firm. This isn’t optional the fudge needs time for the fats to solidify and the structure to set properly.

Step 7: Cut into Squares
Once firm, lift the fudge out of the pan using the foil overhang. Peel the foil away from the sides. Use a large, sharp knife to cut into squares (this recipe makes about 42 small squares or 25 larger pieces).

Pro tip: Wipe the knife clean between cuts for neat, clean edges. A warm knife (run under hot water and dried) cuts through fudge more easily.

Why Is My 3 Ingredient Fudge Not Setting?

This is the #1 troubleshooting question I receive. If your 3 ingredient fudge condensed milk recipe isn’t setting properly, here are the most common causes:

1. You Didn’t Cook It Long Enough

Even though this is a “no-fail” recipe, you still need to heat the mixture until it reaches the right consistency. If you removed it from heat while it was still too thin, it won’t set properly.

Fix: The mixture should be thick enough that when you drag your spoon through it, the trail holds for a second before filling back in. If your fudge is still soft after 8+ hours in the fridge, try putting it in the freezer for 2-3 hours to firm up.

2. You Used Fat-Free Condensed Milk

I learned this the hard way. Do not use fat-free or low-fat sweetened condensed milk for fudge. The fat content is essential for structure and texture. Fat-free versions have different emulsifiers and stabilizers that don’t set properly.

Fix: If you already made fudge with fat-free condensed milk, you can try reheating it gently, adding 2-3 tablespoons of full-fat cream or coconut cream, and chilling again. But honestly, it’s usually easier to just start over with full-fat condensed milk.

3. You Overheated It

If you cooked the mixture over high heat or let it come to a full boil, you may have broken the emulsion or scorched the milk proteins. This can cause the fudge to separate or become grainy.

Fix: Remove from heat immediately. Stir vigorously off the heat for 2-3 minutes sometimes the emulsion will come back together as it cools slightly. If it doesn’t, you’ll need to start over.

4. You Didn’t Chill It Long Enough

Fudge needs a full 6-8 hours (preferably overnight) to set completely. If you try to cut it after just 2-3 hours, it’ll still be soft.

Fix: Be patient. Leave it in the fridge overnight. If you’re in a hurry, transfer it to the freezer for 3-4 hours.

5. Your Kitchen is Too Warm

If your kitchen is very warm (above 75°F), the fudge may soften too quickly when you take it out of the fridge to cut it.

Fix: Work quickly, and return the fudge to the fridge immediately after cutting. Store in an airtight container in the refrigerator, not on the counter.

3 Ingredient Fudge Variations (With Cocoa Powder, Peanut Butter & More)

Once you master the basic 3 ingredient chocolate fudge, you can customize it endlessly. Here are my favorite tested variations:

1. Peanut Butter Fudge

Peanut butter fudge is trending at 100% search interest right now, and for good reason it’s incredible.

How to make it:
Replace the chocolate chips with peanut butter chips, or use half chocolate chips and half peanut butter chips for a chocolate-peanut butter swirl. You can also stir in ½ cup of creamy peanut butter along with the condensed milk and butter.

For a full dedicated recipe, check out my 3 ingredient peanut butter fudge guide.

2. Cocoa Powder Fudge

If you’re searching for “3 ingredient fudge with cocoa powder,” you can make a variation using:
• 1 can sweetened condensed milk
• ¾ cup unsweetened cocoa powder
• ¼ cup butter

Heat and stir as usual. The texture will be slightly different (more dense and fudgy), but it works beautifully.

3. Microwave Fudge

Yes, you can make 3 ingredient fudge microwave style if you’re in a serious hurry.

How to do it:
Place chocolate chips, condensed milk, and butter in a large microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring between each interval, until completely melted and smooth (usually 2-3 minutes total). Pour into prepared pan and chill.

4. Mint Chocolate Fudge

Add ½ teaspoon peppermint extract along with the vanilla. For extra festivity, sprinkle crushed peppermint chocolate chip cookies or candy canes on top before chilling.

5. Salted Caramel Fudge

Drizzle salted caramel butter bars sauce over the top of the fudge before it sets, then swirl with a knife. Sprinkle with flaky sea salt.

6. Cookie Dough Fudge

Fold in small chunks of edible cookie dough (or crumbled French toast cookies) before pouring into the pan.

How to Make Really Easy Fudge: My Best Tips

After making this recipe dozens of times and hearing from hundreds of readers, here are my top tips for easy fudge recipe success:

Use a Heavy-Bottomed Saucepan

A thin pan will create hot spots that can scorch the chocolate or condensed milk. Use a heavy saucepan (stainless steel or enameled cast iron work great) for even heat distribution.

Don’t Use Boiling Water to Heat It

Some people try to melt the ingredients in a double boiler or bowl over boiling water. While this can work, it’s actually easier to use direct, gentle heat in a saucepan where you can see and control everything.

Stir, Stir, Stir

Constant stirring prevents scorching and ensures even melting. Set a timer for 7 minutes and commit to standing there and stirring. Put on a podcast or call a friend. Just don’t walk away.

Line Your Pan with Foil, Not Parchment

Foil conforms to the corners better than parchment paper, which makes cleaner edges. Plus, fudge releases more easily from foil.

Let It Come to Room Temperature Before Cutting

If you try to cut fudge straight from the fridge, it’ll be too hard and may crack. Let it sit at room temperature for 10-15 minutes, then cut.

Store Properly

Keep fudge in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. Layer pieces between wax paper or parchment to prevent sticking.

Comparing Fudge Recipes: 2 Ingredient vs. 3 Ingredient

You’ve probably seen “2 ingredient fudge” recipes floating around Pinterest and TikTok. How do they compare?

2 ingredient fudge typically uses:
• Chocolate chips
• Sweetened condensed milk

That’s it no butter. While this technically works, the texture is denser and slightly less creamy than the 3-ingredient version. The butter in the classic recipe adds richness, improves mouthfeel, and makes the fudge easier to cut.

My take: If you’re really in a pinch and don’t have butter, the 2-ingredient version is acceptable. But the 3-ingredient version is worth the extra ingredient for superior texture and flavor.

Best Chocolate for Fudge (And What to Avoid)

What Works:

• Semi-sweet chocolate chips (my go-to)
• Milk chocolate chips (for sweeter fudge)
• Dark chocolate chips (60-70% cacao) (for intense chocolate flavor)
• Chocolate bars chopped into chunks (use good quality like Ghirardelli or Guittard)

What Doesn’t Work:

• Chocolate chips with stabilizers removed (some premium brands don’t melt smoothly)
• White chocolate chips (they can seize and separate more easily)
• Baking chocolate squares (too bitter without additional sugar)

For more chocolate dessert ideas that actually work, check out my chocolate yule log cake recipe or Oreo cake.

Gift-Giving: How to Package Homemade Fudge

One of the best things about this homemade fudge recipe is that it makes an impressive, affordable gift. Here’s how I package it:

For Holiday Gifts:

• Cut into small squares and place in decorative tins lined with parchment paper
• Layer pieces between wax paper sheets to prevent sticking
• Add a ribbon and a handwritten tag

Cost breakdown: The ingredients for this recipe cost about $6-8 total, and you get 42 pieces. That’s less than 20 cents per piece. Compare that to fancy fudge shops that charge $15-25 per pound.

For Parties:

• Arrange on a pretty platter with other desserts like snowball cookies or red velvet cookies
• Dust with powdered sugar or cocoa powder for visual appeal
• Serve alongside coffee or hot chocolate

For Storage:

• Stack in airtight containers with parchment between layers
• Keep refrigerated until 30 minutes before serving
• Label with date made (good for 2 weeks refrigerated, 3 months frozen)

FAQs About Easy 3 Ingredient Fudge

My Final Thoughts: Is This the Best Easy Fudge Recipe?

After testing this recipe more times than I can count, getting feedback from readers, and comparing it to traditional fudge methods, here’s my honest take:

This is the best beginner-friendly fudge recipe, period. It delivers professional-quality results without requiring professional skills or equipment.

Is it exactly the same as traditional cooked fudge made with precise temperature control? No. Traditional fudge has a slightly different crystalline structure that some candy purists prefer. But for 99% of people making fudge at home especially if you’re giving it as gifts, serving it at parties, or just want a chocolate fix this recipe is perfect.

Who this recipe is best for:

• Beginners who’ve never made candy before
• Busy people who want impressive results without hours of work
• Gift-givers who want affordable, beautiful homemade treats
• Anyone intimidated by traditional fudge recipes with candy thermometers

The bottom line: This is the fudge recipe I make year-round. It’s the one I give to friends who ask for “something easy but impressive.” It’s the recipe I turn to when I need 42 perfect squares of chocolate happiness and I need them fast.

And it works. Every single time.

Ready to Make the Best Easy Fudge?

Start with this basic 3 ingredient fudge condensed milk recipe. Make it once exactly as written so you understand the process and what the correct consistency looks like. Then experiment with variations peanut butter, mint, nuts, caramel swirls, whatever sounds good to you.

Set a timer for 10 minutes and commit to standing at the stove, stirring constantly. That’s all it takes. In 10 minutes of active work plus overnight chilling time, you’ll have restaurant-quality fudge that people will beg you to make again.

More chocolate and sweet treat recipes you’ll love:

• Amaretto truffles for elegant gifts
• Christmas crack recipe (addictive toffee bark)
• Gingerbread brownies for holiday baking
• Snowman cake pops for winter parties
• Boston cream pie for special occasions
• Pistachio cake recipe
• Biscoff rice krispies treats
• Pumpkin chocolate chip cookies
• Cinnamon sugar churro cookies
• Gingerbread cheesecake cookies

Drop a comment below after you make this I want to hear which variation you tried and how it turned out. Did you nail it on the first try? Did you add your own creative twist? Share your fudge success stories!

Happy baking (and zero-stress candy making)!
Chef Joudia Elise

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