The Easiest Fudge Recipe You’ll Ever Make (No Candy Thermometer Needed!)
Hello, sweet-toothed friends! Are you looking for a Homemade Fudge Recipe that delivers that melt-in-your-mouth, velvety texture without all the fuss and stress of a candy thermometer? Then you’ve come to the right place!
As a home cook, I love finding those simple, no-fail secrets for classic treats. This Easy Fudge Recipe is truly magic, and the secret weapon is sweetened condensed milk. It eliminates the need to boil sugar to an exact temperature, guaranteeing a smooth, creamy result every single time. It’s truly a beginner’s dream!
Whether you’re prepping for the holidays, looking for an impressive (yet easy) food gift, or just craving a rich, sweet bite, this 3-Ingredient Fudge is your answer. It comes together in minutes on the stovetop and is perfect for customizing with your favorite flavors and mix-ins. Let’s make some candy!
At-a-Glance Recipe Details
| Metric | Value |
| Servings | 30 squares |
| Estimated Cost | $8–$10 |
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Chill Time | 2 hours |
| Total Time | 2 hours 15 minutes |
Equipment
- 8-inch square pan (for shaping fudge)
- Medium pot (to melt chocolate and condensed milk)
- Spatula (for stirring and smoothing)
- Aluminum foil or parchment paper (for lining the pan)
- Sharp Knife (for cutting squares)
Ingredients
| Amount | Ingredient | Notes |
| 1 tsp | Butter | softened, for greasing the pan liner |
| 4 cups (approx. 720g) | Chocolate Chips | Semi-sweet or milk chocolate work best |
| 2 cans (14oz/396g each) | Sweetened Condensed Milk | This is the key! Don’t use evaporated milk! |
Instructions: Making Your No-Bake Chocolate Fudge
- Prep the Pan: Fully line an 8×8-inch square baking dish with aluminum foil or parchment paper, ensuring the excess hangs over the sides. This creates “handles” for easy removal. Rub the softened butter all over the liner to prevent sticking.
- Melt the Base: Add the chocolate chips and sweetened condensed milk to a medium saucepan.
- Heat Gently: Place the pan over low heat and cook, stirring constantly with your spatula. Continue stirring until the chocolate is completely melted and the mixture is smooth, glossy, and thick (about 5 minutes). Do not rush this step with high heat!
- Transfer: Scoop the chocolate mixture into your prepared dish and smooth the top with a spatula or the back of a spoon.
- Chill and Set: Let the fudge cool completely and set at room temperature for about 3 hours, or chill it in the refrigerator for 2 hours.
- Cut and Serve: Once firm, lift the slab out of the baking dish using the foil or parchment handles. Peel off the liner and use a sharp knife to cut the fudge into small squares.
- Store: You can enjoy the fudge immediately or store it in an airtight container for up to two weeks.
Notes & Tips for Success
- Use Low Heat, Always: This is the most crucial tip for this 3-Ingredient Fudge. If you crank the heat up, you risk scorching the chocolate and causing the mixture to “break,” resulting in grainy or stiff fudge. Gentle, consistent stirring is key!
- The Chocolate Swap: Feel free to swap the chocolate type! Use white chocolate chips, dark chocolate, or even vegan chocolate.
- Add Flavor and Texture: This Homemade Fudge Recipe is incredibly flexible. Stir in 1 cup of toasted, chopped walnuts or pecans right after taking it off the heat. Or, add a splash of vanilla extract for a warm note.
- Mix-Ins are Fun: For extra pizzazz, try stirring in cookie bits, crushed peppermint candies, dried fruit, or chopped pretzels before setting, or sprinkle them on top for a beautiful finish.
- Use Bar Chocolate for Smoother Results: Chocolate chips have stabilizers to help them hold their shape in cookies. For the smoothest fudge possible, chop up a quality chocolate bar instead of using chips!
Flavor Variations
- Nutty Walnut Fudge: Stir in 1 cup of toasted, chopped walnuts and 1 teaspoon of vanilla extract after melting.
- Chocolate Peppermint Fudge: Stir in 1 teaspoon of peppermint extract after melting. Press crushed peppermint candies or candy canes into the top before setting. Perfect for a Holiday Chocolate Candy gift!
- Mocha Fudge: Dissolve 2 tablespoons of instant espresso powder into a few tablespoons of the condensed milk before adding it to the pot, or stir in 1 teaspoon of coffee extract after melting.
- S’mores Fudge: Stir in 1/2 cup of mini marshmallows and 1/4 cup of crushed graham crackers right before pouring into the pan. Top with a few extra marshmallows.
Fudge Recipe by Chef B FAQs
Yes, but it won’t be this Easy Fudge Recipe! Traditional fudge requires a candy thermometer to boil sugar, butter, and cream to a specific temperature (234°F to 237°F), then cooling it precisely before stirring. This condensed milk recipe is the simplest, most foolproof method.
When stored in an airtight container at room temperature, your Homemade Fudge Recipe will last for up to two weeks. For the best texture, keep it away from heat and direct sunlight.
A grainy texture is usually caused by the sugar crystallizing. In this condensed milk method, the most common reason is cooking the mixture too fast on medium or high heat, which causes the chocolate to overheat and separate. Remember: use low heat and stir constantly!
Absolutely! To freeze your No-Bake Chocolate Fudge, wrap the individual squares tightly in plastic wrap, then place them inside a freezer-safe bag or container. It can last for up to 3 months. Thaw it overnight in the refrigerator or on the counter for a few hours before serving.
This truly is the best Easy Fudge Recipe out there. It’s perfect for the holidays, a guaranteed winner for potlucks, and so simple you can whip it up on a random Tuesday. The silky smooth texture and rich chocolate flavor make it irresistible, and the ability to customize it means you’ll never get bored. Go ahead, make a batch (or three!), wrap it up beautifully, and share this sweet, decadent Holiday Chocolate Candy with everyone you love.
Fudge Recipe
Equipment
- 8-inch square pan For shaping fudge
- medium pot To melt chocolate and condensed milk
- spatula For stirring and smoothing
- aluminum foil or parchment paper For lining the pan
- Sharp Knife For cutting squares
Ingredients
- 1 tsp butter softened
- 4 cups chocolate chips about 720 grams
- 2 cans sweetened condensed milk 14oz/396g cans
Instructions
- Fully line an 8×8-inch square baking dish with aluminum foil or parchment paper so the bottom and the sides are covered and excess hangs over the sides of the pan. Rub the butter all over the foil or parchment to help it peel off later.
- Add the chocolate chips and condensed milk to a medium saucepan. Place over low heat and cook, stirring constantly, until the chocolate is melted and the mixture is smooth and thick, about 5 minutes.
- Scoop the chocolate mixture into your prepared dish and smooth it with a spatula or the back of a spoon. Set aside to cool completely and set, about 3 hours, or chill for 2 hours.
- When your fudge has set, remove the slab from the baking dish by peel lifting up the foil using the excess as handles. Peel off the foil and cut the fudge into squares with a sharp knife. You can enjoy the fudge immediately or wrap it in parchment or wax paper and store it in an airtight container for up to two weeks.
Notes
- Feel free to swap in white chocolate chips, milk chocolate, or vegan chocolate as needed.
- For a nutty fudge, stir in 1 cup of toasted, chopped walnuts or pecans with the vanilla.
- You can add an extra boost of warm flavor with a splash of vanilla extract or try fun flavor combinations like chocolate peppermint fudge or mocha fudge by adding mint or coffee extract.
- Add some texture and a bit of pizzaz by stirring in toasted nuts, sprinkles, cookie bits, crushed peppermint candies, dried fruit, or chopped pretzels or sprinkling them on top of the fudge before it sets.
- Instead of cutting it into squares, you can use small cookie cutters to make seasonally-appropriate shapes (e.g. trees for Christmas or hearts for Valentine’s Day).
- Use low heat. Don’t be tempted to crank it to medium heat to speed the process, or you risk overheating the chocolate and breaking the mixture.
- Use chopped bar chocolate. It will melt more smoothly than chocolate chips, which have stabilizers to help them hold their shape in cookies.
