Just 5 ingredients and under 20 minutes of prep time for this EASY Fudge Recipe! Super simple with no candy thermometer required, this might be the easiest candy recipe I’ve shared yet.
Easy Fudge Recipe
This easy fudge recipe is my lazy day candy recipe (and you know I love lazy recipes). It’s simple, low maintenance, and not fussy at all. It’s the laid back cousin to my well-loved (but slightly fussier) peanut butter fudge and old-fashioned chocolate fudge.
And yet, despite its effortlessness, it’s still absolutely perfect. Smooth and creamy texture. Rich chocolate-y-ness. Decadent and sweet but still flavorful and addictive. I’ve had other easy fudges in the past that taste like biting into a waxy chocolate chip, this is not that fudge. It has its own distinct (and creamy, did I mention creamy?) fudge texture and flavor.
I think you’re going to love it.
How Do You Make Easy Fudge?
You need just 4 ingredients for making this easy fudge:
- Sweetened Condensed Milk (make sure this is condensed milk and not evaporated milk, this fudge will not work with evaporated milk)
- Chocolate Chips (more on this below)
- Finely ground sea salt (or you can use regular table salt)
- Butter
- Vanilla extract
Combine all of your ingredients except for the vanilla extract in a saucepan over low/ medium/low heat. Stir constantly until the chocolate is melted and the ingredients are well-combined and smooth. Unlike many fudge recipes that require boiling or attaining a certain temperature, this easy fudge recipe only needs all of your ingredients to be melted together. No boiling, no candy thermometer.
Once your ingredients are all smooth and melted, remove from heat and immediately stir in your vanilla extract. Pour the fudge at once into a pan that’s been lined with lightly greased foil and allow the fudge to set for several hours until firm all the way through.
One important thing to note: this easy fudge only requires a few minutes of attention on the stovetop, but don’t walk away or stop stirring or it may burn and the chocolate could seize, which is just about the only way you could ruin this recipe
Let’s Talk Chocolate Chips
We’re only using a handful of ingredients for this easy fudge recipe, so it’s very important that we use quality ingredients. I recommend using flaky sea salt over table salt and if you happen to have it on hand, I highly recommend a splash of Madagascar bourbon vanilla over the regular stuff. However, the most important ingredient is the chocolate chips.
Quality chocolate chips will yield a quality fudge. Personally, I recommend Ghirardelli. I promise I’m not affiliated with them but I’m always happy with the results when I use their chocolate.
I wrote this easy fudge recipe with chocolate fudge specifically in mind and used semisweet chips, but you can use other flavors of chocolate chips instead. I’ve had success making this with milk chocolate and white chocolate chips (I’ve used white chocolate to make my cake batter fudge and my peppermint bark fudge).
Can I Put Fudge in the Refrigerator to Set?
I have a lot of candy recipes that I don’t recommend putting in the refrigerator, but it’s actually perfectly fine to put this easy fudge in the refrigerator to speed up the setting process. It will still take about 1 hour for the fudge to set completely, but it’s much faster than leaving it out at room temperature.
How to Store Fudge
For best results, store in an airtight container. It can be kept at either room temperature or in the refrigerator. This easy fudge will keep for up to two weeks when stored properly.
Enjoy!
Other Candy Recipes You Might Like:
I hope you’ll check out my Easy Fudge Recipe video at the bottom of the post! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 100 recipe videos that you can watch for free!
Easy Fudge Recipe
Ingredients
- 2 cups (12 oz) (340 g) semisweet chocolate chips¹
- 1 14 oz (396 g) can condensed milk
- ¼ teaspoon finely ground sea salt (you can substitute regular table salt if needed)
- 1 Tablespoon butter, salted or unsalted will work, use whichever you have on hand plus additional for buttering pan
- ¾ teaspoon vanilla extract I like using vanilla bourbon extract whenever I have it on hand
Instructions
- Prepare an 8x8 or 9x5 pan by lining with foil and lightly greasing the foil with butter. Set aside.
- Combine chocolate chips, condensed milk, sea salt, and butter in a medium-sized saucepan over low heat. Keep the heat low (or at most, medium low) and stir continuously because if the chocolate gets too hot it will seize and your fudge will not turn out.2 cups (12 oz) (340 g) semisweet chocolate chips¹, 1 14 oz (396 g) can condensed milk, ¼ teaspoon finely ground sea salt, 1 Tablespoon butter, salted or unsalted will work, use whichever you have on hand
- Stir constantly until chocolate chips are completely melted and smooth and all ingredients are well combined.
- Once ingredients are melted, remove from heat and stir in vanilla extract. Immediately pour into prepared pan and use a spatula to smooth out fudge.¾ teaspoon vanilla extract
- Allow fudge to cool completely and allow several hours to set and firm up completely (this can be expedited by placing your fudge in the refrigerator). Once firm, slice and enjoy!
Notes
Can I add Nuts to my Fudge?
Yes! Stir in 1 cup (105g) of chopped nuts once all of your ingredients are melted together and just before removing from heat. Walnuts are so good in this chocolate fudge!Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Kimberly
I made chocolate mint fudge using this recipe. It was two layered with chocolate on the bottom and green mint fudge on the top. They were so delicious that my family devoured them in record time!
Thank you for the great fudge recipe.
Sugar Spun Run
That sounds incredible, Kimberly! Thank you so much for trying my recipe and for commenting. 🙂
Victoria
I have always loved the recipes on here. But this did not turn out like the fudge I know. I used Ghirardelli chips, followed the recipe to a T and they are quite chewy. Bordering on nougat texture. The flavor is good with semisweet chips and they aren’t terrible. But I cannot get over the texture.
Sam
I’m disappointed to hear this, Victoria! It definitely should not be chewy, the fudge should be firm and I’ve always had good results with Ghirardelli chips. I’m not sure what might have happened here that you didn’t get those results but I appreciate the feedback.
Donna
I melt chocolate over a double boiler, rather in sauce pan over direct heat.
I use a whisk as well as melts to make silky smooth.
Do not burn or allow to get dried out in pan.
Mary Cuffe
I make fudge every christmas. This year I specifically made a few different recipes to see which one was best. I used your recipe with dark chocolate and raspberry extract it was by far the best. Needless to say it is only the 20th of December and today I have to make more, lol. Thanks for the easy delicious fudge!
Sugar Spun Run
I am so glad that you enjoyed the fudge, Mary! I love the sound of the raspberry too! Good luck with your second batch. lol. Thanks for commenting. 🙂
Madonna
I have never made fudge I found this and gave it a try. Everyone has told me they can’t make fudge it never turns out. Mine turned out I was so excited but I did forget to and my butter in the mix lol but it was awesome. I can’t wait to share my fudge with everyone. Thanks
Sugar Spun Run
That is wonderful, Madonna! I am so glad that your fudge turned out so well and tasted delicious. I hope that everyone enjoys it. 🙂
brenda Albright
Awesome recipe thanks
Sugar Spun Run
I am so glad that you enjoyed the fudge, Brenda! 🙂
Ellen
This looks like a great recipe! Can’t wait to try it. Do you think it would work with peanut butter chips instead of chocolate?
Melissa
Thank you for sharing.
How much should this make? I need to make 3-5 dozen for a cookie exchange and want to make sure I have enough. Thanks! Was thinking of cutting it into once inch squares and putting in little paper cups
Sugar Spun Run
Hi, Melissa! This makes approximately 32 (1″) pieces. I recommend doubling the recipe. I hope that it is a hit at the cookie exchange. 🙂
Melissa
GREAT SUCCESS! I poured the doubled recipe out on a cookie sheet, cut it into one inch squares, put it in paper muffin cups, and it made 9 dozen pieces! (They were 1/2 inch thick and delicious!) for other making the recipe, know it starts to set quickly once you pour it into the flat pan to cool so if you want to put sprinkles or colored candy sugar on top you have to do it immediately or it will just roll off and not stick.
Great recipe, will definitely use it again!
Thanks for sharing and happy holidays!
Sugar Spun Run
I am so glad that you enjoyed the fudge and had plenty to share! Thanks for trying my recipe and for commenting, Melissa! 🙂
Julia A Montgomery
Love the fudge using Hersey bars .could I use 3 of 4oz bars instead of chips?
Sam
I haven’t tried this using Hershey bars, I’m inclined to think it could work but I’m not sure if it will set up quite the same as when made with chocolate chips. If you do try it will you let me know it turns out for you?
Lisa
How I make my fudge is chocolate chips marshmallows and condensed milk sweet and vallia extract and butter I melt the butter then and in chocolate chips with the condensed milk sweet stir until mixed throughout then put the extract microwave for 1 minute then stir it all together until mixed really good
Linda Robertson
can i us chocolate rounds instead of chocolate chips they r milk chocolate too
Sam
I’m not familiar with baking with chocolate rounds, unfortunately. Are they the same ingredients as chocolate chips? If so they would probably work.
Dona
Can I make this with Jack Daniels. How much should I put in. I have a friend .that this is all he want for Christmas and rum balls made with Jack instead of rum. Please help me.please !!!!!
Sam
Unfortunately without having tried it I really can’t say for sure, it would take some experimenting. You could substitute the vanilla extract for jack daniels but I don’t think that will be enough to give it the flavor you are looking for.
134 P.W. West Dr. Monette
Thank you so much for this recipe, I can hardly wait to make it 😘
Sugar Spun Run
I hope that you enjoy the fudge. 🙂
Diana
where would I buy the vanilla bourbon at? I have not heard of this.
Sugar Spun Run
Hello, Diana! You can usually find it at the grocery store. My local Walmart carries it as well. If not, vanilla extract will work fine.
🙂
Kristy Jackson
Would I be able to use other flavor chips to make half-and-half fudge or just a different flavored fudge?
Sam
Hi Kristy! It depends on the chip and how it is made. I’ve successfully made this recipe with chocolate chips (milk, dark, and semisweet) and white chocolate chips, but some other flavors include added ingredients that could make the fudge too thick or make it not thicken up properly, so it really depends.
Dani
Trader Joe’s always has it
Kim
Can I use Baker’s chocolate for this?
Sam
Hi Kim! I would be worried it may come out a little too soft. You could try my old fashioned chocolate fudge. It is a little trickier than this one though. 🙂
Kim
Thank you, I will try it
Carl
I watched the video & I will bookmark it. I am going to give it a try it. A question, what if I put an ounce or two of JD Black it it. If it works I have found my fudge keeper. Carl
Sam
Hi Carl! I would be worried about doing any more than about a tablespoon here. If you try it, I would love to know how it turns out for you. 🙂
Jan
Thank you Sam, this was very good just like your other recipes I have tried. I am going to try with white chocolate next or maybe even swirl together white chocolate with semisweet. Thank you!
Sam
I’m so glad to hear you enjoyed! Thank you for commenting, Jan! 🙂