Traditional, old-fashioned stovetop chocolate fudge is not that hard to make. One day I’ll prove that by posting a recipe and tutorial.
But the process is a little time consuming.
And there are days that you don’t want to wait for your delicious homemade concoction to boil, set and cool to creamy perfection.
There are days that you just want to bite into a decadent piece of melt-in-your-mouth goodness as quickly as possible.
At times like that, my best chocolate fudge recipe is all you need. Chocolate bliss is just two ingredients and two steps away.
As quick as you can mix your favourite chocolate chips and sweetened condensed milk, you’re ready to enjoy some creamy, dreamy fudge. And the variations of this recipe are pretty much limitless.
Use dark chocolate chips and stir in a cup of walnuts before spreading the fudge into the pan, or use white chocolate chips and coconut extract for a tropical treat.
I added one teaspoon of peppermint extract to my fudge to satisfy my craving for mint chocolate.
Pecans, crumbled cookies, raisins or crushed candy canes can all be stirred into your fudge before it’s pressed into the pan to set.
The end result is always perfect and will satisfy the cravings of the most die-hard chocoholic. With fudge this easy, you may never want to bother with traditional stovetop fudge!
Looking for more great chocolate recipes? Check out these AMAZING Double Reverse Chocolate Chip Cookies!
And for white chocolate fans, this incredible Cranberry White Chocolate Fudge is always a winner!
Best Ever Two-Ingredient Chocolate Fudge
Mouth-watering quick and easy fudge recipe that can be customized in a snap.
Ingredients
- 3 cups Chocolate Chips
- 1 10- oz. can Sweetened Condensed Milk
Instructions
- Combine chocolate chips and sweetened condensed milk in bowl. Microwave at 50% power for approximately three minutes, stirring after each minute until smooth. Alternatively, combine chips and milk in saucepan and stir constantly over medium-low heat until smooth.
- Pour into greased foil-lined eight-inch square pan and let cool until set. Lift fudge out of pan using the edges of the foil as handles and cut into one-inch squares.
Notes
Fudge can be wrapped and frozen for up to three months. Thaw unwrapped at room temperature before serving.
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Nutrition Information:
Yield: 64 Serving Size: 64 piecesAmount Per Serving: Calories: 58Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 8mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 1g
Can you do this on the stove to
Hi Kathi! You absolutely can, but you just need to make sure that you use a low heat on the stove, and make sure the pot is completely dry. Then just melt the two ingredients together until they’re smooth and pour them into the pan. (Moisture is a great enemy of chocolate, so even a tiny amount of water will stop the chocolate from melting properly.) Let me know how it goes!
I have a peanut butter lover in my family. Can I substitute peanut butter chips in place of chocolate chips
Absolutely you can, Valerie! I’ve done this before as well!
What type of chocolate % is to be used.semi sweet, ?
Hi Mary! I’ve made this fudge with white chocolate, milk chocolate, dark chocolate and semi-sweet! One of the great things about this recipe is how versatile it is. You can make it with your favourite type of chocolate to suit you! :)
You can make Reese cup fudge with a layer of peanut butter fudge then add chocolate on top after hard . Cut in small pieces. I make dreamcycle fudge by using white chips and orange flavor . White chips can be used for any flavor .. green for St Pats Day
White chocolate chips with dried cranberries and chopped pistachios Mmm.. Very festive looking.
I put this recipe on the net many years ago.3.5. Cups of chocolate and add favourite booze to the mixture Sabra_1
Hi when it says chill does that mean the freezer? As it hasn’t set by placing it in the fridge. Thank you ????
Hi Geraldine! That’s very strange, how long have you had it in the fridge? It honestly doesn’t even need the fridge usually, it just speeds up the firming process a bit. As soon as it cools, the chocolate should start to harden and gradually firm up your fudge. You can store it in the freezer once it’s set, but you shouldn’t need the freezer to set it.
Hi Kathryn
Thanks for your reply I used a bar of cooking chocolate with the condensed milk and mixed in a saucepan. I placed it in the fridge overnight when I cut into it, it was a semi solid gooey mess. So I place in the freezer for 3 hours, with the same result, the chocolate was firmer but the inside still stuck to the knife in a gooey mess. So I’ve obviously done something wrong! Not to worry, but thanks for your help ????
Hmm, how many ounces was the bar? I believe a standard box of cooking chocolate is about 8 oz, and 3 cups of chips is about 12 oz, so the fudge might have been a little low on the necessary chocolate it needed to firm up. From what I’ve found, the best technique if the fudge isn’t setting is to reheat it and reblend everything again to try to get the proper consistency (potentially mixing in more melted chocolate if that was the problem). Sorry I was too late to help with this batch, but hopefully this might help for next time!
Baking chocolate is not the same as chocolate chips..they are not interchangeable.. try it again with the chocolate chips!
I have made peanut butter fudge with equal parts peanut butter and a can of vanilla fudge! Yummy ?
Hi Geraldine, I’ve used both chocolate chips and chocolate almond bark with the eagle brand milk, in my fudge, and it always sets up. So for me, the chocolate chips and the chocolate almond bark works exactly the same. I bet you didn’t use enough chocolate is why yours didn’t set up. 👩🍳 ❤️
I used this recipe but added 1 cup pecans and 1 jar marshmallow cream. Tastes delicious but is sticky mess. Almost oo soft to cut into squares. Any ideas as to how to fix?
I made this with 2 cups peanut butter chips and 1 cup chocolate chips yummy
Oh that sounds awesome, Maria! I’ll have to give it a try for my peanut butter-loving boys!
Oh wow! That’s really easy! Sometimes simple is best.
Ummmmm….fudge….
:D
Right? This fudge was from a few days ago and it is long gone; I may just have to make more! Lol
I only have 10 ounce can of sweetened condensed milk. Can I adapt the fudge by using less chocolate?
10 oz. Is west the recipients calls for…
yum! I’ll add nuts and marshmallows and call it a day!
Ooh, marshmallows is a great idea! I’m actually tempted to make more today with butterscotch chips and pecans; Butter Pecan fudge is one of my favourites!
If it takes the CHOCOLATE to make it set up, wouldn’t doing butterscotch pcs not set up? Cuz I like the butterscotch idea too.
Hi CM! Luckily butterscotch chips are made to have the exact same consistency as chocolate chips, so you can absolutely substitute one for the other! :) Just make sure to use the full 3 cups to ensure the correct texture. (About two bags of chips, I believe.)
I wonder how peppermint schnapps would taste mixed in with the fudge.
Butterscotch chips ooh x we can’t get them over here 🤦♀️
Oh that’s so sad! I LOVE them for a few different recipes, but they’re especially yummy as fudge!
I would make it a 3 ingredient recipe and add walnuts. ok maybe 4 and add a splash of cognac. and chocolate frosting. oh and some espresso. what were we talking about again?
Mmmmm, espresso!
I’m liking the espresso idea
My husband came up with a GREAT idea for this fudge….
WARNING IT IS ADDICTING!
He bakes brownies and then he puts the fudge on top of the brownies, and sprinkles pecans on top. It’s great hot with vanilla ice cream, or let it sit overnight. The next day it’s perfect! It’s amazing!
Let me know what you think about it..??
Oh my goodness, this DOES sound amazing! I’ll definitely be giving it a try and will let you know how we like it. Though with chocolate, chocolate and more chocolate, I can pretty much already be sure this is my kind of treat. Lol
Frosting would be an over kill even I like alot of chocolate but that would be to much 😉
I agree!!!
Does adding liquid change the consistency? I like the espresso idea as it always intensifies the chocolate flavour!
Hi Karla! Adding a tablespoon or two of certain liquids doesn’t make too much of a difference, but rather than brewed espresso, I would add a teaspoon or so of instant espresso powder to ensure a rich flavour and proper consistency. I agree, it really does bring out the flavour of the chocolate in a recipe like this!
You had me at cognac..?
Yummm vanilla or peppermint flavoring? In other words, just make it your own….
This was so easy and tasty ! And with 3 kids and 4 adults in the house, Im surprised it lasted a week….
Adeed matshmallows to the second batch. Can’t wait to try them. Thanks !
Added marshmallows to the second batch. Can’t wait to try them…
So glad you enjoyed it, John! It’s one of our favourites here too, but I have to hide it to get it to last a week! Lol
Can this recipe be doubled?
Absolutely it can, Beva! :) Just make sure the chocolate is fully melted, so with more chips it may need a little more time and stirring.
Mine never seem to harden. It is always sticky
Hi Lottie! Sorry to hear that you’ve been having problems! First off, you may want to check the measurement of the sweetened condensed milk. Here in Canada, the standard can size is 10 oz, or 300ml. In the United States, I believe the standard cans are often 14 oz, so if that’s your can size, I’d either measure out ten ounces, or add an extra cup of chocolate chips.
You could also try melting the chocolate in a small saucepan over VERY low heat. A too-hot microwave may be seizing the chocolate and changing the consistency. Finally, you may want to try letting the fudge sit at room temperature to set instead of chilling it. If the fridge has moisture or condensation in it, it may be affecting the firmness of the fudge when you chill it.
Hope one of these helps, and good luck! :)
Can you freeze it?
You can absolutely freeze it! If you’re going to serve it all around the same time, I wouldn’t even cut it into squares. Just wrap the whole block in foil once it’s completely cool and then either pack it in a large ziplock bag or wrap it in plastic wrap. I usually make so many treats that I only take out a portion each time throughout the holidays, so I’ll cut it into squares before I pack it up and then take out what I need each time. Either way, it thaws at room temperature pretty quickly; under ten minutes I’d say for the pre-cut squares and in less than an hour if you’re thawing the entire block. Hope this helps!
Hi, here into the USA, the 14oz can is by weight, when I measured it out it came out to 10 fluid oz. or 300 mls. Hope this helps!
Sorry for my super late reply, Jason! This is SO helpful and makes so much sense; I thought it was strange the US would have a different can size but it seems it’s the same after all and just measured a different way!
Cans in Australia come in 397gm, how much chocolate would you add in that case?
Thanks a bunch.
Hi Dianne! Our cans in Canada are 300ml or 10 fluid ounces, which is just over a cup. It looks like ml and grams are a straight conversion, so your 397g can is probably around a cup and a half or 400 ml, is that right? If so, about 4 1/2 cups of chocolate chips would be what you need! :)
great!!!!
Also you can make fudge recipe with a vanilla frosting or any flavor frosting,chips or peanut butter,melt 2 in microwave and mix line pan w foil+ pan spray, refrigerate for 2 hours
This recipe originally appeared in a magazine ad some 15 years ago. It contains sweetened condensed milk, chocolate chips, vanilla flavoring, dash of salt. May add nuts if desired. It was an ad for either Eagle Brand Milk or Nestles Chocolate chips. I have been making this every year for my family.
Hi Betty! I’ve actually been making this recipe for well over twenty years now, and my mom made it before me, so it’s been around much longer than that! I’m sure variations of it have been around ever since the debut of sweetened condensed milk. :)
Hey! It’s new to me! It’s easy! I’ll try it and nit tell anyone how easy it is. Thank you everyone!
LOL
I, too have made it for decades. The original recipe called for 1 1/2 Tb vanilla extract and 1 1/2 cups chopped walnuts. A variation I made is to add about 3/4 cup chopped dried Montmorency cherries and 1 1/2 Tb almond extract. It’s is so versatile and yummy.