Easy Creamy Chocolate Fudge Recipe (3-Ingredients)

Ingredients

• 340 g (12 ounces; 1 bag, about 2 cups)semi-sweet chocolate chips
• 397 g (14 ounces; 1 can)sweetened condensed milk
• 43 g (3 tablespoons)salted butter

Instructions

1. 1

   Combine ingredients

   Put the chocolate chips, sweetened condensed milk and salted butter in a medium microwave-safe glass bowl. Microwave on high for 1 minute.

2. 2

   Melt the mixture

   Carefully lift the bowl by its sides, avoiding the hot base, and stir the ingredients together. Continue microwaving in 30-second intervals, stirring between each, until everything has melted and combines easily; the total heating time should be about 3 minutes.

3. 3

   Fill the tin

   Line an 20 cm (8-inch) square tin with a piece of baking parchment. Pour in the melted chocolate mixture, leave it to cool completely, then refrigerate until firm.

4. 4

   Cut into squares

   When the fudge is set, lift the whole slab from the tin using the parchment. Cut it into squares and serve.

What is chocolate fudge?

Fudge is a rich, set confection associated with American home cooking and celebrations. This version takes a shortcut with sweetened condensed milk, which gives the chocolate a creamy texture without a separate sugar syrup stage.

Three familiar ingredients are all the recipe calls for, and the mixture sets in the fridge. That makes it handy to prepare ahead for holidays, parties or gifting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 177 calories, 3g protein, 20g carbs, 10g fat.

The chocolate chips and condensed milk provide most of the carbohydrate, while the chocolate and butter contribute much of the fat. There is a modest amount of protein, mainly from the chocolate and milk; serve a square alongside fruit or a less rich snack to balance the plate.

Why these three ingredients work

Chocolate chips: Semi-sweet chocolate brings the main flavour and firms up as the mixture cools. Use chips you enjoy eating on their own, since their flavour is central.

Condensed milk: Sweetened condensed milk adds sweetness and creaminess while helping bind the chocolate. It is not interchangeable with evaporated milk, which is unsweetened and thinner.

Butter: Salted butter adds richness and a little salt to balance the sweetness. The recipe uses it alongside the chocolate and milk, rather than as a separate topping.

Melting the mixture evenly

Short intervals: The recipe starts with 1 minute on high, then uses 30-second bursts. This gives you chances to stir and check the chocolate as it melts.

Stirring: Mix thoroughly between intervals, including around the sides of the bowl. Stop heating once the ingredients have melted and combine smoothly; the stated total heating time is about 3 minutes.

Getting a neat set

Lining: Use baking parchment to line the 20 cm square tin so the set fudge can be lifted out in one piece. Leave enough parchment to grip when you remove it.

Cooling: Let the mixture cool completely before refrigerating it. Chill until the slab feels firm enough to lift and cut; the full recipe time is 484 minutes.

Cutting and serving

Lift the slab by pulling on the parchment rather than prising at the corners. Cut it into squares once it is firm, and serve straight away.

For clean portions, use a sharp knife and wipe it between cuts if chocolate begins to cling. Smaller squares make this rich treat easy to share.

What to serve with fudge

Serve the squares on their own with coffee, tea or a glass of milk. Their rich chocolate flavour also works well as part of a mixed dessert plate with fresh fruit.

If making a holiday selection, pair the fudge with other small sweets rather than a large plated dessert. Keep it chilled until close to serving so it stays firm.

Recipe notes & tips

• Use a microwave-safe glass bowl and handle it by the sides, as the base may be hot.
• Stir between every 30-second reheating interval to help the mixture melt evenly.
• Line the tin with enough parchment to lift the whole slab out once firm.
• Let the mixture cool completely before putting it in the fridge.
• Use a sharp knife to cut the set slab into evenly sized squares.

Variations

• Add nuts: Stir chopped toasted nuts into the melted mixture before pouring it into the tin.
• Use dark chocolate: Swap in dark chocolate chips for a less sweet, more intense chocolate flavour.
• Add vanilla: Stir a little vanilla extract into the smooth mixture before filling the tin.
• Finish with salt: Sprinkle a small pinch of flaky salt over the top before chilling.
• Add dried fruit: Fold in chopped dried cherries or cranberries for chewy, tart pieces.

Common mistakes to avoid

• Overheating the chocolate: Long bursts can scorch it; use 30-second intervals and stir between them.
• Skipping the stirring: Unmixed patches may remain; scrape around the sides and through the centre after each interval.
• Using evaporated milk: It is not sweetened condensed milk and will not give the same thick, sweet mixture; check the tin before using.
• Removing it too soon: Soft fudge can lose its shape; refrigerate until the slab is firm.
• Cutting without lining the tin: The slab can be difficult to lift out; line the tin with parchment first.

How to store

Keep the squares in an airtight container in the refrigerator for up to a week. Let them sit briefly at room temperature before serving if you prefer a softer bite; they do not need reheating.

Frequently asked questions