How To Make 3 Ingredient Fudge

Imagine the richest, creamiest, most decadent piece of fudge you’ve ever tasted. Now, imagine making it with just three ingredients, in one bowl, in about five minutes flat. No candy thermometers, no complicated steps, no fuss. This 3 ingredient fudge is that magical recipe. It’s the ultimate emergency dessert, the perfect last-minute gift, and the easiest way to satisfy a chocolate craving you’ll ever find. I promise you, this method is a foolproof game-changer.

WHY THIS 3 INGREDIENT FUDGE RECIPE IS ABSOLUTELY UNBEATABLE

This recipe for 3 ingredient fudge stands alone for several brilliant reasons.

• First, the simplicity is staggering, just melting and stirring.
• Second, it’s incredibly fast, setting in about two hours.
• Third, it uses ingredients you likely already have in your pantry.
• Furthermore, it’s wildly adaptable; you can create countless flavor variations from one simple base.
• Finally, the texture is sublime: classic, creamy, melt-in-your-mouth fudge perfection that rivals any old-fashioned recipe.

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THE MAGIC TRIO: INGREDIENTS FOR PERFECT FUDGE

The alchemy of this 3 ingredient fudge lies in the specific components and their ratios. You will need:

• 3 cups (18 oz) of high-quality semi-sweet chocolate chips. The quality of your chocolate is paramount; it is the primary flavor. I recommend Ghirardelli or Guittard.
• 1 can (14 oz) of sweetened condensed milk. This is the magic glue that sweetens and creates the perfect fudgy texture. Do not substitute evaporated milk.
• 1 teaspoon of pure vanilla extract. This enhances the chocolate flavor and rounds out the sweetness. A pinch of salt is also a wonderful, optional addition to make the flavors pop.

THE TOOLS YOU’LL NEED

You need minimal equipment. A medium-sized, heatproof mixing bowl (glass or metal), a saucepan for a double boiler or a microwave, a spatula, and an 8×8 inch baking pan lined with parchment paper or aluminum foil for easy removal. That’s it!

STEP-BY-STEP: HOW TO MAKE 3 INGREDIENT FUDGE

The process is so simple it feels like a trick. Let’s walk through it.

First, line your 8×8 pan with parchment paper, leaving some overhang on two sides to create a “sling.” This guarantees you can lift the entire block of fudge out perfectly for clean slicing.

Next, combine the chocolate chips and the entire can of sweetened condensed milk in your heatproof bowl. Add the vanilla and a tiny pinch of salt if using.

THE CRUCIAL MELTING METHOD

You have two options, both easy:
Double Boiler Method (Recommended): Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir gently and constantly with your spatula until the chocolate is completely melted and the mixture is smooth and glossy. This method gives you the most control.
Microwave Method: Heat the mixture in the microwave in 30-second bursts, stirring vigorously between each burst, until completely smooth. This usually takes about 2 minutes total. Do not overheat.

Once the mixture is completely smooth and velvety, immediately pour it into your prepared pan. Use the spatula to spread it into an even layer.

SETTING FOR THE PERFECT SLICE

Allow the 3 ingredient fudge to set at room temperature for about 2 hours. For faster setting, you can place it in the refrigerator for 1 hour. The fudge will firm up beautifully. Once set, use the parchment paper sling to lift the entire block onto a cutting board. Use a large, sharp knife to slice it into 1-inch squares. For clean cuts, you can warm the knife under hot water and dry it between slices.

PRO TIPS FOR FOOLPROOF 3 INGREDIENT FUDGE

These tips ensure flawless results every time.

• First, do not get any water or steam into your melting chocolate mixture, as it can cause the chocolate to “seize” and become grainy.
• Second, stir gently and constantly while melting to prevent scorching.
• Third, use a good quality chocolate; it makes all the difference in flavor and texture.
• Finally, let the fudge set fully before cutting; patience yields perfect squares.

ENDLESS FLAVOR VARIATIONS FOR YOUR FUDGE

This 3 ingredient fudge base is a perfect canvas.

• For Rocky Road Fudge, stir in 1 cup of mini marshmallows and ½ cup of chopped walnuts after melting.
• For Peanut Butter Fudge, swirl in ½ cup of warm peanut butter before it sets.
• For Mint Chocolate Fudge, replace the vanilla with ½ teaspoon of peppermint extract.
• For Cookies & Cream Fudge, fold in 1 cup of crushed Oreo pieces. The possibilities are truly endless.

STORAGE, GIFTING, AND SHELF LIFE

Store your 3 ingredient fudge in an airtight container at cool room temperature for up to 2 weeks, or in the refrigerator for up to 3 weeks. It can also be frozen for up to 3 months. Layer squares between parchment paper in a freezer-safe container. It makes a wonderful homemade gift. Place squares in a decorative box or tin.

TROUBLESHOOTING COMMON FUDGE ISSUES

If your fudge is too soft or won’t set, it may not have been heated enough to fully incorporate the condensed milk. Gently re-melt and stir for another minute. If it’s grainy or crumbly, the chocolate may have been overheaten or seized. Sadly, this is difficult to fix, highlighting the need for gentle, low heat. If it’s too hard, it was likely overheated. Next time, remove from heat the moment it’s smooth.

WHAT TO SERVE WITH YOUR HOMEMADE FUDGE

This 3 ingredient fudge is a star on its own. For a dessert platter, pair it with fresh berries, roasted nuts, and a glass of port or cold milk. It’s the perfect sweet ending to a rich meal or a luxurious addition to a holiday cookie tray.

A QUICK NOTE ON INGREDIENTS

Sweetened condensed milk is non-negotiable; its unique cooked-down, creamy texture is what makes this 3 ingredient fudge work. You can use dark, milk, or even white chocolate chips to vary the flavor profile, adjusting the sweetness level to your taste.

MY KITCHEN STORY: THE RECIPE THAT SAVES EVERY OCCASION

I’ve been making this exact 3 ingredient fudge recipe since I was a teenager. It was the first “real” dessert I ever mastered. It has saved me countless times from forgotten bake sales to last-minute hostess gifts to sudden holiday visitors. I’ve made it in dorm microwaves, in vacation rental kitchens, and for huge crowds.

Its simplicity is its superpower, and its rich, creamy result never fails to impress. It’s the recipe I’ve taught most often because everyone needs this kind of magic in their back pocket.

FINAL CHECKLIST BEFORE YOU START

Before you begin, confirm: your 8×8 pan is lined with parchment. Your chocolate chips and condensed milk are measured. Your double boiler is ready or microwave is clear. Your spatula is handy. You’re just minutes away from perfect fudge.

FREQUENTLY ASKED QUESTIONS

Can I use low-fat or fat-free condensed milk?
I do not recommend it. The full-fat version is essential for the proper creamy, firm-yet-tender texture of this 3 ingredient fudge.

Why did my fudge get a white film on top?
That’s called “bloom.” It happens when chocolate is exposed to temperature changes and is perfectly safe to eat. It’s a cosmetic issue that storing the fudge properly can prevent.

Can I double this recipe?
Absolutely! Double all ingredients and pour into a 9×13 inch pan. The melting time will be slightly longer.