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.
Save This Recipe?
Enter your email and we’ll send it straight to you + get all our latest recipes.
Nutrition
Did you make this?
I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
I have made this great fudge a few times when I first read it about 2 years ago. first using the semi sweet morsels, then switching to half semi and half milk chocolate. nestles of course and then decided to make them using all milk chocolate chips. wow they were like eating a milk chocolate candy bar but in squares. so all of them were great but I am a sweets lover so that is why I went with the milk chocolate. I guess you can also use dark chocolate also if you desire. as my roommate likes dark chocolate and I the sweet kind. but either way this young lady has brought to light a wonderful chocolate wonder.
Love this recipe! Have you tried it with milk chocolate chips?
I made it with milk chocolate chips today. In my opinion it’s honestly better with semisweet chocolate.
can you use white chips for vanilla fudge
I use semi sweet and milk chocolate chips. taste almost like a nice nestles choc candy bar
Sounds good. Do you need to keep it refrigerated?
super fantastic….will be making this all the time….my new go to recipe
Tried the Choc Fudge recipe and it was easy & good. Thanks much
Wow It looks so good and fudgy! Can you try and make a recipe for me using the microwave and unsweetened cocoa powder instead of any chocolate chips? I ask because my son ordered me a 6pk of the cocoa from amazon and I need a recipe. You can email me at diabeticsnackerATgmail.com to be sure I see it. I do get your email news. He was supposed to be ordering me the chocolate chips!
Dear Crissy,
I use the Borden Sweetened Condensed Milk recipe.
1 can
18 ounces chocolate (you can probably get away with less)
dash salt
~ melt and stir ~
1 tsp vanilla.
No extra butter, no extra fat and unnecessary calories.
People call me the “fudge” lady and beg me to bring it to gatherings. Just wanted to let you know that there is no need to add butter.
Thank you. I made it like you do and it’s perfect!!
Just when I’m trying to cut down on sweets…you come up with this simple recipe.
Maybe I can control myself to make it only when I know a group is going to be around; hmm and maybe not.