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
so simple, my kiddo would love a batch!
Love how versatile this recipe is. Will have to get my daughter to make it for us she is the baker in the family.
Actually a 12 oz bag of Nestle’s chocolate chips is only 2 cups. Need 1 1/2 bags for 3 cups of chips
How do you make rasberry chocolate fudge?
Hi Donna! You can do it a couple of different ways. Either stir 1/4 cup raspberry jam into the chocolate and condensed milk mixture before spreading it in the baking pan, stir in 1/2 tsp. of raspberry extract or, for maximum raspberry flavour, do both!
This recipe looks so easy to make and I bet it’s yummy
Made gingerbread fudge for the 1st batch. So far, so good. My 2nd batch is the Mexican chocolate. I used dark chocolate chips, the can of sc milk, and added the 2 T butter. Just like the gingerbread only dark chocolate instead of white. The chocolate started to get soupy, separating. Not sure if the butter wouldn’t mix with the dark chocolate or what. Will see if it sets up or not. It’s very thick.
Oh shoot, that doesn’t sound good! Even the slightest bit of moisture in the chocolate can cause it to seize up so that it doesn’t melt together properly. Was the butter in the fridge, possibly? I wonder if it had a bit of condensation that interfered with the melting. If it didn’t set properly, adding a tablespoon or so of coconut oil or lard to the mixture and reheating it can sometimes un-seize the chocolate and get it properly melted again. Personally, I prefer coconut oil but both will work!
I will try the coconut oil and remelt the two that did not work. My Mexican chocolate came out as good as the gingerbread! Unfortunately, the chocolate caramel with butter is hard like a block of chocolate. I used butter in that one. The Irish Cream flavored chocolate chips I did not add any butter and it turned out the same as the chocolate caramel.
Quick, easy, granddaughter loved it,
So happy to hear that! It’s a favourite with my chocolate-loving toddler too. Lol
If I want to add some peanut butter to this, would it still set? Only want to add a small amount, or should I just use a small amount of peanut butter chips instead of chocolate?
Hi Jan! You can absolutely add peanut butter even up to a full cup and it will still set. Sweetened condensed milk is kind of a magic ingredient that way, it really helps the chocolate keep its perfect texture. :) Hope this helps!
Can i use nutella instead of chocolate chips?
Hi Zuhrie! Unfortunately that wouldn’t work because you need the firmness of the chocolate to make the fudge set properly. However, if you’re craving that Nutella flavour, you can make a delicious fudge by melting two cups of Nutella with two cups of semi-sweet chocolate chips!
I add a pinch of sea salt and a tsp vanilla, plus pecans or black walnuts. Fast & Fabulous.
Love the added nuts; definitely a must for me too! :D