3 Minute Fudge
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.
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.
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3 Minute Fudge
Ingredients
- 1 can Sweetened Condensed milk (14 ounces)
- 2 cups (1 12 ounce bag) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
- 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.
- 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.)
- 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:
64Serving Size:
1 pieceAmount 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.
Want more 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
Krissy says
can I use white chocolate chips and add Oreo cookies crushed?
Karen Aromatorio says
I think it would work. Let me know how it turns out.
Lola says
Hello. What size is the pan?
Karen Aromatorio says
I use a 8×8 inch pan
Jennifer P. says
I made two fudges. The chocolate fudge turned out. This is the 1st time I made fudge using butterscotch chips. It is super soft and taking longer to set then the chocolate one. I didn’t do n anything different when I made them. Any reasons why?
susan says
I just made you chocolate fudge. I used dark chocolate chunks. So easy and quick. will definitely make again.
thank you
Susan says
PLEASE – do not use “can” or things like “a small package of” as an ingredient. Use cups, grams, mls any measurement that stays the same . In today’s “shrink-flation” a “can or package” could be less than it used to be. I just looked up my can of evaporated milk. It is 300 mls. 14 ounces is equivilant to 414 mls. If you have Canadians making this recipe or anyone from other countries, the recipe will fail. Thanks for listening.
Melissa says
This was recipe was written in 2015, before “shrinkflation” was even a thing. Also, as a Canadian my sweetened condensed milk cans are also 300 ml & this recipe always turns out…. And regardless, she has the sizes of the ingredients she used listed in her recipe – it’s up to the reader to adjust their own measurements if necessary, not the poster to research which products and sizes are available in every country of the world and figure out what measurements they use in to cater to every single person who could possibly read their recipes. Thanks for listening!
driving directions says
I must say that your post is very intriguing. I’ve spent a significant amount of my free time reading your stuff
donna says
your recipes says 2 cups (12 oz bag) of chocolate chips. isn’t 2 cups of chips 16 oz?
Kylie Arnold says
Volume and weight are different. Technically a cup can hold 8 oz in weight, but it depends on what is in there. Typically cups are used for liquids so it can hold 8oz of liquid but think of all the spaces and air gaps between solid chocolate chips. That means there is empty space in the cup, meaning that it will not be 8 oz and will vary based on the size of the chips and how they are “packed”. That’s why she specifies the exact weight in oz next to it, as measuring in ups is not accurate for solids.
Melissa says
I found this recipe a couple years ago and have been making it every Christmas since.. so much easier than stovetop fudge. It’s also good made with dark chocolate chips, and I like using milk chips & adding a cup of peanut butter too. I have attempted using white chips, but it hasn’t worked for me, I’m wondering if it might be the brand as I’ve seen others with the issue of it not setting for them as well. If anyone knows of a white chocolate brand that works with this recipe, please share 🙂
Thank you for sharing this awesome recipe.
Karen says
if you put in a 1/4 cup of sifted confectionary sugar it makes it firmer.
Serene Vannoy says
It came out great, thanks!
spencer says
Amazing!!! Put em in the freezer and they set perfectly. Tastes amazing too
Angela says
How long does this keep once made? Thanks
Karen Aromatorio says
It can last for a week in the refrigerator or you can freeze it for up to 3 months.
Paulette says
This recipe is an easy, no fail alternative to stove top fudge. Has anyone tried it with a little sea salt sprinkled on top??
Prince Harming says
Outstanding recipe (also doubles easily)… and outstanding website. Super smooth fudge, (can also add toasted chopped walnuts, if you have the energy). I like my fudge somewhat thick, so for this one I lined a 9/5 bread pan with parchment, and that does the trick. Best of luck to you!