You know that moment when you’re craving something intensely chocolatey, but the thought of measuring seventeen different ingredients makes you want to crawl back into bed? I’ve been there.
Last Tuesday, I had exactly 20 minutes before my book club arrived, zero fancy desserts in sight, and a serious need to redeem myself after last month’s “experimental” kale brownies.
That’s when this ridiculously simple chocolate fudge swooped in like a caped crusader—and honestly, it might be the most popular thing I’ve ever made.
Why You’ll Love This Choco Fudge
- Quick 10-minute prep
- Only three simple ingredients
- Rich, decadent chocolate flavor
- No baking required
- Perfect for gift-giving
3 Ingredient Chocolate Fudge Recipe
| Ingredient | Amount |
| Semi-sweet chocolate chips | 3 cups (or mix dark and milk chocolate) |
| Sweetened condensed milk | 1 can (14 oz) |
| Salted butter | 5 tablespoons (4 tbsp + 1 extra for richness) |
Ingredient notes: The extra tablespoon of salted butter creates that perfect creamy texture and adds a hint of sweet-salty balance. Feel free to experiment with different chocolate chip varieties (I love mixing semi-sweet with a handful of dark chocolate chips for depth).
Step-by-Step Instructions
Step 1: Set Up Your Workspace
Grab an 8×8 inch pan and line it with parchment paper, making sure to leave generous overhang on all sides—this will be your lifeline when it’s time to remove the fudge. Give it a light spray with cooking oil and set it within arm’s reach.
Step 2: Combine the Trinity
In a heavy-bottomed saucepan, toss together your chocolate chips, all 5 tablespoons of butter, and the entire can of sweetened condensed milk. Give it a quick stir just to get everything acquainted—no need to be perfect here.
Step 3: The Gentle Melt
Place your pan over the lowest heat setting your stove has to offer. This is crucial—high heat is chocolate’s worst enemy. Stir continuously with a wooden spoon or silicone spatula, watching as the magic happens. The mixture will go from chunky and questionable to smooth and glossy in about 6-8 minutes.
Step 4: Perfect Consistency Check
You’ll know it’s ready when the mixture coats your spoon like thick frosting and pulls away from the sides of the pan slightly. It should be smooth, shiny, and utterly irresistible. If you see any lumps, keep stirring over low heat for another minute or two.
Step 5: Pour and Perfect
Immediately pour the silky mixture into your prepared pan. Work quickly but don’t panic—you have time. Use your spatula to spread it evenly, pressing gently into corners and smoothing the surface until it’s level.
Step 6: The Patient Game
Here’s where self-control comes in. Let it sit at room temperature for about 4 hours, or if you’re like me and have zero patience, pop it in the fridge for 2 hours until it’s firm enough to slice without falling apart.
Step 7: The Grand Finale
Use the parchment overhang to lift the fudge out in one piece—so satisfying! Place it on a cutting board and slice with a sharp knife, cleaning the blade between cuts for those Instagram-worthy squares.
Tips, Variations & Customizations
- Sprinkle flaky sea salt on top for a gourmet finish.
- Add a few drops of peppermint extract and crushed candy canes for a festive holiday twist.
- Fold in ½ cup toasted pecans or walnuts for extra crunch.
- Swap half the chocolate chips for white chocolate to create a marbled effect.
- Stir in 1 teaspoon vanilla extract for added warmth.
- Always add mix-ins after the base is smooth for best results.
Nutritional Breakdown
Per Serving (Makes 16 squares)
| Nutrient | Amount |
| Calories | 290 |
| Fat | 17g |
| Carbs | 36g |
| Protein | 4g |
| Sugar | 32g |
Serving Suggestions
- Cut into bite-sized pieces for dessert platters
- Crumble over vanilla ice cream for instant decadence
- Pack in gift boxes with parchment paper dividers
- Serve alongside coffee for an afternoon treat
- Melt leftovers into warm milk for luxurious hot chocolate
- Use as cake toppers or cupcake decorations
Final Words
Make this tonight, and tomorrow-you will absolutely thank yourself. There’s something deeply satisfying about creating something this delicious with so little effort. Plus, you’ll have that secret weapon in your back pocket for every future “oh no, I need dessert NOW” moment.
This fudge keeps beautifully in the fridge for up to two weeks (though I’ve never had a batch last that long), and it actually gets even more delicious after the first day when all the flavors meld together. Trust me—once people taste this, they’ll be convinced you’re some sort of chocolate wizard, and you can just smile mysteriously and say, “It’s surprisingly simple.”
Happy fudge-making, friends. Your sweet tooth (and your stress levels) will thank you.
