When time is short but your sweet tooth kicks in hard, there’s one dessert you can always count on: fudge. Specifically, this easy fudge recipe you can make in 10 minutes or less. No candy thermometer, no complicated techniques—just a few pantry staples and a bit of stirring, and you’re on your way to the creamiest, richest chocolate treat imaginable.
Whether you’re making it for a quick weekend treat, holiday gifts, or just because chocolate makes everything better, this fudge will become your go-to. It’s so easy, you’ll wonder why you ever bought store-bought again.
Why This Is the Best Easy Fudge Recipe for Beginners
No Bake, No Thermometer, No Fuss
You don’t need to be a pastry chef to get this right. Forget boiling sugar or using a thermometer. This recipe uses sweetened condensed milk and chocolate chips to create that classic fudge texture—no advanced skills required.
Ready in 10 Minutes with Minimal Cleanup
Seriously, you only need one bowl and a spoon. No sink full of dirty dishes, no stress. Just mix, pour, chill, and slice.
Perfect Texture: Creamy, Smooth, and Sliceable
Unlike grainy fudge that happens when sugar is overcooked, this version melts in your mouth. Each bite is rich, smooth, and full of real chocolate flavor. For another smooth chocolate indulgence, try the Chocolate Poke Cake.
Great for Gifting and Celebrations
From birthdays to holidays or even as thank-you treats, this fudge makes a thoughtful gift. Wrap it in parchment and add a ribbon—done!
Ingredients You’ll Need for Quick and Creamy Fudge
3 to 5 Pantry Staples You Already Have
You probably have these in your kitchen already:
- 3 cups chocolate chips (semi-sweet, dark, or milk)
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract (optional)
- Pinch of sea salt (optional)
Ingredient Variations and Flavor Boosters
Want to take it up a notch? Try these:
- Add-ins: chopped walnuts, pecans, or dried fruit
- Flavorings: swap vanilla for peppermint or almond extract
- Swaps: peanut butter chips, white chocolate, or butterscotch
Or you could try an Old-Fashioned Peanut Butter Fudge if you’re feeling nostalgic.
Choosing the Right Chocolate for Fudge
The quality of your fudge depends on the quality of your chocolate. Go for high-quality chips or baking bars. Dark chocolate gives a more intense flavor, while milk chocolate makes it sweeter.
How to Make Fudge in 10 Minutes or Less
Prep Your Dish the Right Way
Line an 8×8-inch baking dish with parchment paper. Leave extra hanging over the edges so you can lift the fudge out easily. Lightly butter the paper for an even smoother release.
Melt, Mix, and Pour
- In a microwave-safe bowl, combine chocolate chips, butter, and sweetened condensed milk.
- Microwave in 30-second bursts, stirring in between, until fully melted and smooth.
- Stir in vanilla extract and a pinch of sea salt.
Chill to Set – No Baking Needed
Pour the fudge into your prepared dish and smooth the top with a spatula. Chill in the fridge for at least 1 hour or until firm.
Slice and Store Like a Pro
Lift the fudge out by the parchment, place it on a cutting board, and use a sharp knife to cut into small squares.
Store in an airtight container for up to 1 week at room temperature or 3 weeks in the fridge.
Creative Fudge Recipe Variations to Try Next
3-Ingredient Peanut Butter Fudge
Swap chocolate chips with peanut butter chips and use the same method. It’s creamy, nutty, and just as quick. Or you can go straight to the 3-Ingredient Peanut Butter Fudge recipe.
White Chocolate Cranberry Fudge
Use white chocolate chips and fold in dried cranberries and chopped pistachios for a holiday-ready twist.
Rocky Road Fudge
Mix in mini marshmallows, chopped almonds, and crushed graham crackers. It’s nostalgic and crunchy in the best way.
Mint Chocolate Swirl Fudge
Add a few drops of mint extract and swirl in green-tinted white chocolate for a refreshing finish.
FAQs
How do I make fudge without condensed milk?
You can use a mix of butter, sugar, and evaporated milk cooked until thick—but that takes more time. Condensed milk is faster and gives perfect texture.
Can I freeze homemade fudge?
Absolutely. Wrap tightly in plastic wrap and foil, then freeze for up to three months. Thaw in the fridge before serving.
Why is my fudge too soft or won’t set?
Most likely, it wasn’t chilled long enough or the ratio of ingredients was off. Make sure you use real chocolate chips and sweetened condensed milk, not evaporated.
What’s the best way to store fudge for freshness?
Use an airtight container with parchment between layers. It will stay fresh for a week on the counter or longer in the fridge.
Let’s Make Your Own Fudge Recipe
And just like that, you’ve got a no-fail, insanely good fudge recipe that comes together in minutes. Whether you’re surprising your kids, making edible gifts, or just satisfying your own craving, this easy fudge recipe delivers every time.
Why not try it right now? You’ve got 10 minutes. Melt the chocolate, stir it up, and let your fridge do the rest. Then come back here and drop a comment—tell me how it turned out, or what flavor twist you tried.
Easy Fudge You Will Love!
Easy Fudge Recipe
Ingredients
- 3 cups chocolate chips (semi-sweet, dark, or milk)
- 1 can sweetened condensed milk 14 oz
- 2 tbsp unsalted butter
- 1 tsp vanilla extract optional
- Pinch of sea salt optional
Instructions
Prepare the Dish:
- Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides.
- Lightly butter the parchment paper for easy removal.
Melt and Mix:
- In a large microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and butter.
- Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1.5–2 minutes total).
- Stir in vanilla extract and sea salt.
- Fold in any optional add-ins if using.
Pour and Chill:
- Pour the fudge into the prepared dish. Smooth the top with a spatula.
- Refrigerate for at least 1 hour, or until firm.
Slice and Serve:
- Lift the fudge out using the parchment overhang.
- Slice into 1-inch squares with a sharp knife.
- Store in an airtight container.
Notes
- Room Temp: Store in an airtight container for up to 1 week.
- Refrigerator: Keeps well for up to 3 weeks.
- Freezer: Freeze for up to 3 months wrapped in plastic wrap and foil. Thaw in the fridge overnight before serving.
