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3 ingredient chocolate fudge bite close up showing smooth creamy texture

3 Ingredient Condensed Milk Chocolate Fudge

Rich and creamy condensed milk chocolate fudge made with just chocolate, sweetened condensed milk, and butter. Melt everything together, chill until firm, and cut into smooth bite-size squares.
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Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings: 24 squares
Course: candy, Dessert
Cuisine: American
Calories: 131
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 10.5 oz 300 g dark, semisweet, or bittersweet chocolate, or up to 11.6 oz (330 g) for a firmer set
  • 1 can 14 oz / 400 g sweetened condensed milk
  • 2 tablespoons 30 g butter

Equipment

  • Saucepan
  • Spatula or wooden spoon
  • 8-inch square pan or similar small dish
  • Parchment paper
  • Knife

Method
 

  1. Line a square pan or small dish with parchment paper, leaving enough overhang for easy lifting.
  2. Add the chocolate, sweetened condensed milk, and butter to a medium saucepan.
  3. Place over low heat and stir frequently until the chocolate has completely melted and the mixture is smooth and glossy.
  4. Remove from the heat as soon as everything is evenly combined.
  5. Pour into the prepared pan and spread into an even layer.
  6. Refrigerate for 2–3 hours, or until firm.
  7. Lift the fudge out using the parchment paper.
  8. Cut into small squares with a sharp knife.
  9. Serve chilled or allow the pieces to soften briefly at room temperature.

Nutrition

Calories: 131kcalCarbohydrates: 16.7gProtein: 1.9gFat: 6.4gSaturated Fat: 3.9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 24mgPotassium: 132mgFiber: 0.9gSugar: 15.1gVitamin A: 70IUCalcium: 55mgIron: 1mg

Video

Notes

  • Use sweetened condensed milk, not evaporated milk.
  • 300 g chocolate gives a softer fudge; up to 330 g gives a firmer set.
  • Keep the heat low.
  • Stop heating once the mixture is smooth.
  • Chill completely before slicing.
  • Use a warm, dry knife for cleaner cuts.
  • Refrigerate for up to 2 weeks.
  • Freeze for up to 2 months.

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