Easy Chocolate Fudge

Chocolate Fudge is a rich and indulgent take on an old-fashioned recipe, is no-bake, and only takes 3 ingredients that you already have in your pantry!

Chocolate holidays are the best and we’re making the perfect chocolate dessert menu including Chocolate TrufflesOreo Truffles, Buckeye Balls, and Chocolate Covered Caramels!

Chocolate Fudge

Chocolate Fudge is one of my all-time favorite dessert recipes, because it only takes 3 ingredients and it’s really quick and easy to throw together. All you need is chocolate chips, sweetened condensed milk, and butter.

Plus you can melt everything in the microwave because this is no-bake! Just pour it into a prepared pan, refrigerate, and before you know it you’ll have an indulgent chocolate dessert ready to go. This is also a great recipe to make with the kids, because it’s easy and sweet!

There are a lot of different ways you can make this fudge recipe, depending on what occasion you have coming up. You can add marshmallows, peanut butter, toffee, vanilla extract, or even other candy.


Fudge takes a few hours to set, so make sure you make it ahead of time if you want to serve it later that night. In the refrigerator, this fudge recipe will set in about 3-4 hours.


This fudge is pretty easy to make, but if you’re getting a grainy crumbly texture it’s possible that you took the chocolate chips too far in the microwave and it burned. At this point you can try stirring in more sweetened condensed milk, but honestly once the chocolate is burned, the flavor won’t be the same. If this happens, I usually just start over.


Fudge can be stored at room temperature for about a week, or in the refrigerator for about 2 weeks. Make sure you seal it in an airtight container to prevent the fudge from drying out, and use parchment paper between each layer to keep it from sticking together.


You can turn this chocolate fudge recipe into peanut butter fudge by replacing the chocolate with white chocolate, omitting the unsalted butter (except for greasing the dish), and adding 1/2 cup of peanut butter.

Melt the chocolate in the microwave with the peanut butter, then follow the recipe as usual. You can drizzle with melted chocolate, or make a second batch of fudge with chocolate and layer with the peanut butter fudge.

Easy Chocolate Fudge with 3 Ingredients


Fudge is great for making ahead of time and freezing. You can freeze the whole thing, or cut into pieces and freeze individual portions. Wrap the fudge in plastic wrap, then in tinfoil to prevent moisture from getting to it. Fudge will last in the freezer for a few months. Defrost at room temperature.



  • Drizzle the top of the fudge with melted peanut butter or melted white chocolate chips for decoration. Or try my salted caramel sauce or melted caramel candies with flaky sea salt.
  • Add marshmallows into the fudge before it sets to add some marshmallow bites. Or try cutting up my homemade marshmallows. You can also melt the marshmallows, and drizzle on top of the fudge for flavor.
  • You can add nuts either in the fudge or decoratively on top. Try chopped pecans, almonds, macadamia, or walnuts.
  • Top with sweetened coconut flakes or dried fruit for some fudge recipe variations.
  • Sometimes I line my prepared pan with parchment paper, which makes the fudge easy to lift out and cut into squares later.
  • I don’t recommend putting fudge in the freezer to make it set. You’ll end up with a frozen block that doesn’t have the right texture when defrosted.
  • You can add a teaspoon of vanilla extract to give the fudge more flavor. Or try almond or peppermint extract with crushed candies on top for a holiday version!
  • You can use chocolate chips or chocolate melting disks for this recipe.
  • If you don’t want to make this fudge recipe in the microwave, you can melt everything in a double boiler on the stovetop over medium-low heat, making sure to stir frequently.
  • I don’t recommend substituting the sweetened condensed milk for any other ingredient. The sweetened condensed milk has a specific texture, and without it the texture of this fudge recipe and the set might not work right.

Rich Chocolate Fudge

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Chocolate Fudge
5 from 6 votes

Chocolate Fudge

Chocolate Fudge is a rich and indulgent take on an old-fashioned recipe, is no-bake, and only takes 3 ingredients that you already have in your pantry!

Course Dessert
Cuisine American
Keyword chocolate fudge
Prep Time 15 minutes
Refrigerate 4 hours
Total Time 15 minutes
Servings 24 servings
Calories 184 kcal
Author Sabrina Snyder


  • 1/2 cup unsalted butter
  • 4 cups milk chocolate chips about 2 bags
  • 2 can sweetened condensed milk 14 ounce cans


  1. Wipe down a piece of foil with the wrapper of the stick of butter, then line a deep 8x8 pan (if you don't have a deep one use 9x13) with it.
  2. Add the butter to a large microwave safe bowl and melt gently then mix well with the remaining ingredients.
  3. Melt in the microwave until smooth in 30 second increments (2 minutes total) then pour into the greased aluminum lined pan and refrigerate until set, about 3-4 hours.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Chocolate Fudge
Amount Per Serving
Calories 184 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 14mg5%
Sodium 21mg1%
Carbohydrates 20g7%
Sugar 18g20%
Protein 1g2%
Vitamin A 185IU4%
Vitamin C 0.2mg0%
Calcium 36mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Christmas Chocolate Fudge

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This turned out incredible and was so easy to do. My fudge is a bit “melty” on the fingers when eating it. Is there anyway to remedy this? I love everything about it but just wish it wouldn’t melt in my fingers.

    1. I’m so glad you’re enjoying it. If it’s melty as in “too soft”, try mixing it longer before pouring it into the pan. That might help it stiffen a bit more. Hope this helps!

  2. I absolutely love fudge! This recipe is easy and so delicious! I love that you added how to make peanut butter fudge. I will be making that next for sure!