This easy 3 Ingredient Fudge with sweetened condensed milk feels is a total classic. Because everything melts together in one microwave-safe bowl, you don’t need a candy thermometer, a double boiler, or any special equipment. The mixture turns silky within minutes, then it chills into creamy fudge that slices cleanly and tastes like something you’d bring out during the holiday season.
Why You’ll Love 3 Ingredient Fudge
- Only three ingredients: Chocolate chips, butter, and sweetened condensed milk melt into a perfectly creamy texture.
- No special tools: Since you use the microwave instead of the stovetop, it works well for beginners.
- Creamy fudge every time: The mixture sets beautifully, so each piece cuts cleanly with a sharp knife.
- Great for gifting: This becomes a Christmas staple fast, and it travels well.
- Easy mix-ins: Nuts, pretzels, peanut butter chips, candy pieces, or dark chocolate all blend in nicely.
Ingredient Notes
- Semi-sweet chocolate chips: These melt smoothly, and they help the fudge land in that sweet spot between rich and balanced. You can use different chocolate if you want a stronger or lighter flavor.
- Sweetened condensed milk: This ingredient does most of the work. Fudge with sweetened condensed milk yields a creamy texture that goes a long way, so the fudge sets without any tricky steps.
- Butter: A little bit of butter gives the melted chocolate mixture a silky finish and keeps the 3 Ingredient Fudge from getting crumbly.
- Optional mix-ins: Walnuts, chopped peanut butter cups, pretzels, or dark chocolate pieces all blend in well. You can also add a little vanilla extract or sprinkle sea salt across the top of the fudge before chilling.
How to Make 3 Ingredient Fudge
Your full printable recipe card appears below. This step-by-step recipe follows your exact ingredient amounts.
Step one: Add the semi-sweet chocolate chips, sweetened condensed milk, and butter to a large microwave-safe bowl so everything melts evenly.
Step two: Microwave the mixture on medium heat for 3 to 5 minutes, stirring every minute so the chocolate melts smoothly and doesn’t scorch.
Step three: Line an 8×8 dish with parchment paper, wax paper, aluminum foil, or lightly coat the dish with cooking spray. This helps the fudge lift out cleanly when it sets.
Step four: Pour the chocolate mixture into the prepared pan, then smooth the top so it reaches each corner. This helps the top of the fudge set evenly.
Step five: Refrigerate the 3 Ingredient Fudge until firm. When it is fully set, let it rest at room temperature for a few minutes so it slices without cracking.
Do you love quick fudge recipes? Try my old-fashioned Original Fantasy Fudge and my festive Sugar Cookie Fudge.
Substitutions & Variations
- Try different chocolate: Dark chocolate, milk chocolate, or a blend all melt well. This lets you adjust the flavor for different tastes.
- Make it peanut butter fudge: Stir in peanut butter or swirl it across the top before chilling.
- Add holiday mix-ins: Nuts, mini marshmallows, crushed cookies, or chopped candy work nicely, especially during the holiday season.
- Give it an old-fashioned look: Sprinkle sea salt across the top for a simple finish that balances the sweetness.
Crissy’s Fudge Tips
- Use parchment paper: This creates clean edges and prevents sticking.
- Stir often: Stirring every minute helps the melted chocolate mixture stay smooth.
- Let it chill fully: The 3 Ingredient Fudge cuts best after a few hours in the fridge.
- Store it correctly: Keep it in an airtight container so it stays fresh and creamy.
- Cut with a sharp knife: Letting the fudge warm slightly helps it slice into even squares.
- Freeze for later: Use a freezer-safe container and layer pieces with plastic wrap or parchment.
- Try fun mix-ins: Pretzels, peanut butter cups, candy pieces, or dark chocolate all add great texture.
- Make it ahead: This fudge stays delicious for days, so it works well for gifting or adding to holiday candy recipes.
- Check your pan size: An 8×8 pan keeps the fudge at the perfect thickness.
- Start here: If it’s your first time making fudge, this method is simple and forgiving.
Storing 3 Ingredient Fudge
- Room temperature: Leave your 3 Ingredient Fudge out briefly before serving, but return leftovers to the fridge after that.
- Refrigerator: Store the fudge in an airtight container for up to a week. Separate layers with parchment paper or plastic wrap.
- Freezer: Freeze pieces in a freezer-safe container for up to 2 months. Thaw in the fridge for the best texture.
Frequently Asked Questions
No. This simple fudge recipe sets without one because the ingredients stabilize the texture on their own.
Yes. You can use milk chocolate, dark chocolate, or semi-sweet. Nuts, candy pieces, pretzels, or peanut butter chips all work well.
Line your dish with parchment paper or foil so the fudge lifts out easily and cuts cleanly.
This easy microwave fudge is a staple in my kitchen. We often make it for Christmas as it makes a great holiday gift. I hope you love it as much as we do!
More Delicious Desserts
3 Ingredient Fudge
Ingredients
- 3 cups semisweet chocolate chips
- 1 can sweetened condensed milk 14 ounces
- 1/4 cup butter
Instructions
- Add the chocolate chips, sweetened condensed milk, and butter to a large microwave-safe bowl. Microwave on medium for 3 to 5 minutes, stirring every minute, until everything is melted and smooth.
- Pour the mixture into a well-greased 8×8 glass baking dish. Refrigerate until firm.
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it looks good and taste great
I don’t have a microwave going to try it on the stove top
What kind of butter
Can you tell me how many carbs and serving size of this recipe? I have a 6 year old daughter who has type 1 diabetes and she really likes her sweets even though i have to limit her.
Thank you so much
Can you make this using a pot and stove instead off microwave?
yes i have made this easy fudge many times but i use nestles milk chocolate chips, more sweet if you like sweet. taste just like the old plain nestles candy bars they no longer make. like a hershey candy bar only has the nestles taste. they are great.
How much Peanut Butter would I use in it? Thank you