3-Ingredient Chocolate Fudge Recipe – Easy, Rich & No-Bake
3-Ingredient Chocolate Fudge Recipe is a simple no-bake dessert made with chocolate, sweetened condensed milk, and butter. It sets into rich, smooth squares with a deep chocolate flavor and a soft, creamy texture that feels like a treat from a candy shop.
This is one of those recipes that earns a permanent spot in your dessert rotation because it takes so little effort. Everything melts together in one pan, gets poured into a lined dish, and turns into sliceable fudge after chilling.
The texture is dense and silky, and the flavor depends mostly on the chocolate you choose. That makes it easy to keep classic with semisweet chocolate or go darker and richer with bittersweet chocolate.
Table of contents
Why You’ll Love This Recipe
- Made with only 3 ingredients
- No baking required
- Rich, smooth, and deeply chocolatey
- Great for gifting, parties, or holiday trays
- Easy to customize with toppings or mix-ins
Ingredients
Candy base
- 10.5 ounces dark chocolate, semisweet chocolate, or bittersweet chocolate (300 g), or up to 11.6 ounces (330 g) for a firmer set
- 1 can sweetened condensed milk (14 ounces/400 g)
- 2 tablespoons butter (30 g)
Ingredient Notes & Substitutions
- Chocolate: Use good-quality chocolate since it is the main flavor. Semisweet gives a balanced sweetness, while dark or bittersweet makes the fudge richer and less sweet.
- Condensed milk: Use sweetened condensed milk, not evaporated milk. It gives the fudge its sweetness and creamy structure.
- Butter: Butter helps the mixture melt smoothly and adds a softer finish.
- Chocolate amount: Use 300 g for a softer, creamier fudge. Use 330 g if you want a slightly firmer square.
- Add-ins: A pinch of sea salt, chopped nuts, or vanilla extract can be added, but the base recipe works beautifully on its own.
How to Make 3-Ingredient Chocolate Fudge
- Line a square pan or small dish with parchment paper, leaving some overhang so the fudge is easy to lift out later.
- Add the chocolate, sweetened condensed milk, and butter to a saucepan.
- Place the saucepan over low heat.
- stir gently until the chocolate is fully melted and the mixture is smooth and glossy and Pour the mixture into the prepared pan and spread it into an even layer.
- Chill until fully set, about 2 to 3 hours, or until firm enough to slice cleanly.
- Lift the fudge out using the parchment paper, then cut into squares.
- Serve chilled or let the pieces sit at room temperature for a few minutes for a softer bite.
Expert Tips
- Use low heat so the chocolate melts gently and does not scorch.
- Stir often once the chocolate starts melting to keep the mixture smooth.
- Line the pan well with parchment paper for easy lifting and clean edges.
- Tap the pan lightly on the counter after pouring in the mixture to level the top.
- Chill until fully firm before slicing for neater squares.
- Use a sharp knife and wipe it between cuts for cleaner edges.
- For a softer, creamier fudge, use the lower chocolate amount.
- Store the fudge chilled if your kitchen runs warm.
Storage & Freezing
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
- Place parchment paper between layers if you stack the pieces so they do not stick together.
- You can also keep it at cool room temperature for 2 to 3 days, but it will be softer.
- Freeze the fudge in a sealed container for up to 2 months. Thaw in the refrigerator overnight before serving.
Variations
- Sprinkle flaky sea salt on top before chilling
- Add chopped toasted nuts for crunch
- Stir in a little vanilla extract for extra warmth
- Use milk chocolate for a sweeter, softer fudge
- Top with crushed candy canes or festive sprinkles for holidays
3-Ingredient Chocolate Fudge Recipe
Ingredients
Equipment
Method
- Line an 8-inch square pan or a similar small dish with parchment paper, leaving overhang on the sides.
- Add the chocolate, sweetened condensed milk, and butter to a saucepan.
- Place the saucepan over low heat and stir until the chocolate is fully melted and the mixture is smooth and glossy.
- Pour the mixture into the prepared pan and spread it into an even layer.
- Chill for 2 to 3 hours, or until fully set.
- Lift the fudge out using the parchment paper.
- Cut into 16 squares and serve.
Nutrition
Video
Notes
- Use semisweet chocolate for a balanced sweetness or dark chocolate for a richer result.
- Use 330 g chocolate if you want firmer fudge.
- Do not overheat the mixture or the chocolate can become grainy.
- Chill fully before slicing for the cleanest edges.
- A warm knife wiped clean between cuts helps make neat squares.
- Store the fudge in the refrigerator if your kitchen is warm.
Tried this recipe?
Let us know how it was!FAQs
Yes. Milk chocolate works, but the fudge will be sweeter and a little softer.
No. This recipe does not require one because the fudge sets by chilling, not by cooking to a sugar stage.
It may need more chilling time, or the chocolate-to-condensed-milk ratio may be on the lower side. Using closer to 330 g of chocolate will give a firmer set.
Yes. Heat in short intervals and stir between each one until smooth, but the stovetop gives you a little more control.
Usually 2 to 3 hours is enough, though thicker fudge may need a little longer.
Yes. This recipe works well for small squares, especially for dessert trays or edible gifts.
Key Takeaways
- The 3-Ingredient Chocolate Fudge Recipe is easy to make, requiring only chocolate, sweetened condensed milk, and butter.
- No baking is needed, and the fudge sets into rich, creamy squares after chilling.
- Customize the fudge with toppings or mix-ins for added flavor and texture.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks, or freeze it for up to 2 months.
- This recipe is perfect for gifting, parties, or holiday trays.
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Estimated reading time: 6 minutes
