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
All of these variations sound amazing! Now to decide which couple to try… Have anyone tried adding a little Bailey’s to their condensed milk, and maybe used white chocolate chips? I’m thinking that might be yummy too.
Merry Christmas and happy baking to you all!
Hi Hali! This is a GREAT idea and you can absolutely add 1/4 cup of your favorite liqueur to the fudge and get perfect results! :)
Heck y’all I’ve been making it like this for the last ten years so I can absolutely say this is MINE!
Haha been about 30 years for me, it was one of my favorite recipes to make when I helped my mom with Christmas baking as a teen! It’s definitely a classic!
I’m thinking rice crispies added in would be yummy .
How much chopped walnuts can you add to the original recipe?
Don’t want to guess and have it not set correctly!
Thank you in advance,
Lorraine Ray
Hi Lorraine! I usually use about one cup of chopped nuts per batch. Hope this helps!
This 2-ingredient fudge recipe appeared in our local Sunday newspaper in the insert called “Parade” back in the early 80’s. I used to make it every Christmas and called it Santa’s Festive Fudge. Everyone loved it because it is so creamy. It is super easy to make, kind of a no-fail recipe. If you want to make things a bit interesting, you can add 1/4 cup of Bailey’s Irish Cream to the mix while melting the chocolate, and cut back the condensed milk to 1/2 C. Mix well, place in fridge to set, then cut into 1 inch chunks!
Definitely a classic recipe! :) And thank you SO much for sharing that amazing variation! This is definitely one I’m going to try when the kids aren’t around!
Yep & I’ve made it like this for the last ten years!
Can you use the chocolate chips with evaporated milk instead of condensed? I want to add a chocolate layer to the peanut butter fudge to make it like a reeces cup.
Hi Rachael! Unfortunately evaporated milk won’t give you the consistency you need. You have two options for adding a chocolate layer; either use half peanut butter chips and half chocolate chips, and split the condensed milk between the two to create two separate fudges you can layer on top of each other, or just melt a cup or so of chocolate chips with a tablespoon of coconut oil to create a harder solid chocolate layer you can pour on top. Hope this helps!