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3 Minute Fudge

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3 Minute Fudge

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

Four bite-sized pieces of chocolate fudge stacked ona wooden board with a slab of fudge in the background

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.

A can of sweetened condensed milk, a bag of chocolate chips, and a bottle of vanilla extract sit next to a glass bowl with a blue spatula.

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.

A blue spatula stirs sweetened condensed milk and partially melted chocolate chips in a glass bowl.

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.

A blue spatula finishes stirring the ingredients for three minute fudge in a glass bowl

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.

Three minute fudge mixture is poured from the glass bowl into a parchment paper lined square glass baking 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.

a round slab of three minute fudge cut into squares on a wooden board.

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.

Three minute fudge cut into squares on a wooden board. 2 squares are separated from the rest in the front of the image.

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Yield: 64 pieces

3 Minute Fudge

3 Minute Fudge
Prep Time 1 minute
Cook Time 1 minute
Additional Time 1 minute
Total Time 3 minutes

Ingredients

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

Instructions

  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.

Notes

This is a soft fudge but some readers have asked for tips to make sure it sets properly.

1) Did you use sweetened condensed milk or evaporated milk? Evaporated milk DOES NOT WORK for this recipe. This is the number 1 mistake in this recipe.

2) If you used sweetened condensed milk and it's still too soft, you can either store it in the refrigerator or add an additional 1/4 cup chocolate chips the next time you make it.

3) one reader stated that using a metal spoon (as opposed to a wooden spoon or spatula) helped her fudge set. Not sure why that works but you can give that a try too.

Nutrition Information:

Yield:

64

Serving Size:

1 piece
Amount Per Serving: Calories: 28Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g

Nutrition information is provided as a guide only. Please consult a dietitian if you have specific dietary needs.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Joan Hayes
3 Minute Fudge

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grace

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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Comments

  1. Carrie|Carrie's Experimental Kitchen says

    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.

    Reply

  2. 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. 🙂

    Reply

  4. Stamatis says

    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.

    Reply

  5. 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?

    Reply

  6. 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!

    Reply

  7. Darcy says

    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.

    Reply

  8. Tiffany says

    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.

    Reply

  9. Linda says

    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.

    Reply

  12. Melody says

    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.

    Reply

    • Karen Aromatorio says

      This should last about two weeks at room temperature in an air tight container. Refrigeration will add another couple of weeks or you can freeze it for up to three months.

    • Karen Aromatorio says

      You can keep it in an airtight container at room temperature for one to two weeks. Refrigeration will keep it a couple of weeks longer or you can freeze it for up to three months.

    • Karen Aromatorio says

      This should last about two weeks at room temperature in an air tight container. Refrigeration will add another couple of weeks or you can freeze it for up to three months.

  17. Melonie says

    It was crazy simple and delicious! I had never made fudge before. Be sure to use condensed milk and not evaporated milk.

    Reply

  18. mary says

    so sad it didn’t work for me it stuck to the wax type paper I used. I lost all that money on chocolate and condense milk. what a shame. so we scope it up with a spoon and out it into our coffee or hot chocolate … never do that again and it look so easy. my family was disappointed. disappointed

    Reply
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