3 Minute Fudge

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Just 3 Minutes and 3 ingredients to rich, creamy fudge that will melt in your mouth!

Just 3 Minutes and 3 ingredients to rich, creamy fudge that will melt in your mouth!

There are times you just crave chocolate. Chocolate Fudge. You want it now. Not in a few hours. And it’s summer. It’s hot. I really don’t want to spend any more time in the kitchen than I have to.

Now that doesn’t mean you can’t make this fudge any time of the year. It would make a great gift for family and friends during the holidays. Or a last minute (literally) addition to a party spread or potluck.


This is all you need. Sweetened Condensed Milk (not evaporated milk) Chocolate chips and some vanilla extract. You could also change out the vanilla for another extract to create unique flavor combinations. Think mint, almond or orange.


Use a large microwave safe bowl. I love using my  Large Batter Bowl  because of the handle. And I have to mention my pretty Gir Spatula. I have it in several colors. And sizes. I use them for everything.

Anyway, place your chocolate chips and sweetened condensed milk in your bowl. Heat for 1 minute on high in the microwave. Then stir.


And stir. If needed, heat for an additional time, at 30 second intervals. Until smooth and chips are completely melted. Stir in extract then pour into a prepared pan.


I like to line my pans with parchment paper so I can lift out the fudge and cut on a cutting board instead of in the pan.

Cut 3 Minute Fudge

Oh, and I don’t spread out my fudge to the corners of the pan. I like the fudge shop look. (and all those little corner slices become my taste testing bites!)

3 Minute Fudge with just 3 ingredients.

3 Minute, Three Ingredient Fudge

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3 Minute Fudge

3 Minute Fudge


  • 1 can Sweetened Condensed milk (14 ounces)
  • 2 cups (1 12 ounce bag) semi-sweet chocolate chips
  • 1 teaspoon vanilla extract


  1. Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
  2. In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
  3. Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
  4. Store in an airtight container. Fudge does not need to be kept refrigerated.

3 Minute Fudge

Want more fudge?

Pistachio Fudge-rich, creamy fudge, takes just minutes to make!

Pistachio Fudge

Chocolate Peanut Butter Fudge-using an old fashioned recipe

Chocolate peanut Butter Fudge

Dulce de Leche Caramel Fudge-rich and creamy with pockets of pure caramel goodness swirled in!

Dulce de Leche Caramel Fudge

Mint Chocolate Chip Fudge-same great taste you love as ice cream in a creamy melt in your mouth fudge!

Mint Chocolate Chip Fudge

Cake Batter Fudge-so easy to make and so good to eat!

Cake Batter Fudge

Buckeye Fudge from Barefeet in the Kitchen
Chocolate Chip Cookie Dough Fudge from Buns in my Oven
Easy Salted Caramel Fudge from Foodie with Family
Caramel Coffee Fudge from Inside Brucrew Life

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About Joan Hayes

Mom to 3 teens, sweets and travel are her passions. Joan really does love her chocolate. She has a secret stash she hides from the kids and she has at least one bite of something chocolatey every day. She creates easy recipes any skill level can achieve to satisfy the sweet tooth in everyone!


  1. Ruth Fraga says:

    Hello, I’ve got a question on the 3 ingredients fudge, can I use coconut cream milk in place of sweet condense milk
    Thank you Ruthie

    • Hi Ruthie, no I wouldn’t recommend using coconut cream milk in this recipe as that milk has the same consistency as cow’s milk. Sweetened condensed milk is thick. If you’re looking for a dairy free alternative, you can make your own sweetened condensed milk using a dairy free powdered milk I found this recipe for one from Go Dairy Free. http://www.godairyfree.org/recipes/instant-dairy-free-sweetened-condensed-milk

      • You can also make non dairy sweetened condensed milk by gently simmering any plant milk mixed with sugar, on the stove for about two hours until it’s reduced by half.

    • Sarah H says:

      Have a hunt around and see if you can find coconut condensed milk. It is starting to come on the market here (have seen a few parents posting about it in a local allergy group) and getting ok reviews. I haven’t tried it myself though.

  2. Heather D says:

    This is a fantastic recipe! My family gobbled this fudge up in no time. I am wondering though, can this be made using white chocolate chips? I’m looking for an easy white chocolate fudge recipe to make tie dye fudge. Thanks!

  3. Hello, Joan. I just found you via a search for “Seven Layers of Love” cookie bars and am now wondering where you’ve been all my life? 🙂 So glad to have discovered a fellow mom/chocolate-lover/housecleaning and gardening avoider! Thank you for providing me with an “answer” to my search via your Seven Layer Magic Bars recipe. I’m including a link to it in a blog post I’m working on at this very minute!

  4. Pat Ackley says:

    I have been making this fudge for over 10 years. I add 1/2 box of junior mints when I melt the chocolate chips and stick the rest of the box on top after it has been cut, the ones that don’t end up in my mouth!! This recipe is so easy and not sicky sweet like most fudge recipes because no sugar is used.

  5. HI Joan! Does it matter if I use fat free sweetened condensed milk in this recipe? I am thinking of making my own, and cutting down on the sugar.

    • Hi Joanne. I’ve used the fat free SCM before and it worked fine. I’ve been making this fudge for years and it works with either kind.

  6. donna giblin says:

    Can you provide the link to your favorite bowl? It’s not working and I need to replace the bowl that I had and broke. Thanks

  7. What size pan are you using???

  8. I have also made this recipe with peanut butter chips. And stacked the peanut butter fudge with chocolate fudge. Love it.

  9. Delish. Here’s a variation that I make. Swap the vanilla extract with almond and add about 1/4-1/2 cup chopped maraschino cherries. So yummy!

  10. Mary Weaver says:

    Would mixing in some chopped pecans or other nuts work with this recipe?

  11. Kiersten Friend says:

    Hello! What’s the consistency of this fudge after it’s done? Does it harden in the fridge or does it stay soft? Thanks!

  12. Jen Leigh says:

    Been using this for years. Adding coconut, pecans, and/or marshmallows adds a little something extra. Adding marshmallows makes the fudge much thicker, requiring a deeper dish. I use pie plates.

  13. helena gill says:

    It didnt set for me, its been in the fridge for 8hours + and the top is only just set its still soft sticky the way it was when i poured it out.
    Any ideas what went wrong or how to fix it?
    Melt it again and add more choc maybe?

  14. Do you think adding 1/2C peanut butter to this recipe would be ok? Looking for an easy way to make it peanut buttery!

    • Adding 1/2 cup of peanut butter would make this delicious! I’d stir it in with the chips and sweetened condensed milk while the chips are melting.

  15. Nerida Dawson says:

    I have made this many times and it comes out perfect every time. It so bad and so good at the same time! 🙂

  16. Vonnie Alto says:

    I don’t have a microwave oven. How can I adapt this recipe for a conventional oven?

  17. Jean Beech says:

    I made this fudge yesterday and put it in the fridge to set overnight. The top is set but the rest of it is still sticky and squidgy the same as it was when I poured it into the tray. I used SCM and followed your recipe to the work – any idea what I did wrong?

    • I’m so sorry your fudge didn’t turn out. Did you use a full 2 cups of chocolate chips (a 12 ounce bag)?

      • Jean Beech says:

        Yes I did use a full 2 cups – it’s now set after 4 days in the fridge.

    • Hannah Godissart says:

      I had trouble with getting it to set because I used a wooden spoon. When I use a metal spoon, it sets perfectly and quickly. Hope this helps! 🙂

  18. ive used the three ingredient fudge recipe for years. My only issue is how to get the cuts to look as good as yours. Can you take us through the process of how you cut up your fudge?

    • For the best cuts, I remove the fudge from the pan to a cutting board. Then I use the largest, sharpest knife I own so it’s one straight cut down (a chop motion straight down.) If your fudge is sticking to the knife, you can lightly butter the knife to prevent sticking.

  19. Hi can you spread this over a sponge cake like icing ? x

  20. Hi Joan,
    Came accross your recipe purely by chance and love this recipe (because I love fudge, but haven’t been able to have any for quite some time now). I’m living in Turkey and it is very difficult to find condensed anything in the city I am at. How can I make it alternatively (or can’t I?)…

  21. Joan I had all ingredients in the house and decided to make these and they were fabulous! I also threw in some chopped pecans. I can’t get over how easy it is to make these. I’ll be sharing a link to this recipe later this month, it’s just too good not to.

  22. Michelle Englefield says:

    I’m trying it out with some 3/4 c coffee chips from my last precious bag of them and 1/4 c cinnamon chips and the rest chocolate chips to make cappuccino/mocha fudge…I’ll see how they turn out. 🙂

  23. OMG! Thank you for this recipe and the cake batter fudge one too! It is delicious!!

  24. Hello, sorry for asking but I am European and I use metric, so I have a problem to understand the weight of 1 12 ounces. I can convert the 12 ounces to grams but I can’t understand the “1”. Is it 1pound and 12 ounces? ATotal 28ounces (800gr)? Thanks.

  25. Beverly says:

    Hi, can you tell me why you need the vanilla when you are making chocolate fudge? Isn’t chocolate the flavor you want the fudge to be?

  26. Vanessa K says:

    This. was. PERFECT! I threw some sea salt on top and called it a day. I felt bad stuffing my face while my lactose intolerant boyfriend observed longingly, so in my next batch I used dark chocolate chips (Ghirardelli cuz he’s a diva) and extra creamy coconut cream from Trader Joe’s instead of milk chocolate and sweetened condensed milk (which is my ABSOLUTE favorite.) It worked out really well. I added about 8 teaspoons of sugar to the coconut cream to thicken it up before we heated it in the microwave and let it sit overnight in the fridge. It was perfect. I’ve never seen him devour sweets in such a prolific manner. Thanks for the great recipe!

  27. Just so everyone knows, one can use chocolate in stead of chocolate chips that have extra stuff in the that isn’t needed. I prefer mine to have 1/3 milk chocolate and 2/3rds semi-sweet chocolate.

  28. I make this all the time u should add a pinch of salt every time using chocolate it makes a world of difference. Also I make rocky road fudge using this as the base add peanuts salted, raisins, and mini marshmallows (since I have the salt from the peanuts i don’t need to add any extra). I have also swirled peanut butter and Nutella it the mix.

  29. I had no idea that making fudge was so easy and so few ingredients. My mom is visiting us and guess what she wants? FUDGE! Will be making this tomorrow after a trip to the grocery store for sweetened condensed milk. Thanks for sharing your recipe.

  30. I made this fudge and everyone liked it , then i used pumpkin chips and made the fudge with that and everyone liked that too

  31. sounds delish & really easy; will make some in honor of joan. rip & ty for everything!

  32. I am really sad to hear of her passing. I got plenty of tips and great recipes! May you rest in peace and your family be at peace in due time. Loss is never an easy thing.

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