Quick & Easy
2-Ingredient Fudge
Unbelievably easy 2-ingredient fudge with chocolate chips and condensed milk. Smooth, rich, and melt-in-your-mouth — no candy thermometer needed.
Five-Minute Fudge That Never Fails
I used to make traditional cooked fudge with a candy thermometer and nerves of steel. Then I tried this two-ingredient version and could not believe the result — smooth, rich, melt-in-your-mouth chocolate fudge with five minutes of actual effort. The secret is sweetened condensed milk, which does all the heavy lifting that sugar, butter, and temperature control do in traditional fudge. I have made this dozens of times and it has never failed me. Not once.
Baker’s Tips
- Microwave in 30-second intervals and stir thoroughly between each. Most of the melting happens from residual heat while stirring — never run the microwave for 2 minutes straight or the chocolate will seize.
- Chill for at least 2 hours before cutting for the cleanest squares. One hour gives you softer, truffle-like fudge that is fine for casual snacking.
- Dip your knife in hot water and wipe dry before each cut for perfectly sharp edges.
- Semisweet chips are my default, but dark chocolate (60-70% cacao) makes a more sophisticated fudge, and mixing the two gives you depth without intensity.
Variations
- Peanut Butter Swirl: Drop tablespoons of peanut butter onto the poured fudge and swirl with a knife for a marbled effect.
- Mint Chocolate: Add 1/2 teaspoon peppermint extract and top with crushed candy canes for a holiday version.
- Espresso Fudge: Stir 1 teaspoon instant espresso powder into the melted mixture to intensify the chocolate flavor without any coffee taste.
If you enjoy this, try my chocolate ganache which uses a similar technique for an equally indulgent result.
Ingredients
Fudge
Optional Additions
Instructions
- 1
Prepare the Pan
Line an 8x8-inch (20x20cm) baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment with nonstick spray.
- 2
Melt the Chocolate
Combine the chocolate chips and sweetened condensed milk in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each, until the chocolate is completely melted and the mixture is smooth (about 2-3 minutes total).
- 3
Add Flavorings
Stir in the vanilla extract if using. The mixture should be thick, glossy, and completely smooth with no visible lumps or streaks.
- 4
Pour and Smooth
Pour the fudge mixture into the prepared pan and spread into an even layer using an offset spatula or the back of a spoon. Tap the pan on the counter a few times to release air bubbles.
- 5
Add Toppings and Chill
Sprinkle with flaky sea salt if desired. Refrigerate for at least 1 hour until completely firm and set. For best results, chill for 2 hours.
- 6
Cut and Serve
Use the parchment overhang to lift the fudge from the pan. Place on a cutting board and cut into 24 squares using a sharp knife. Wipe the knife clean between cuts for the neatest edges.
Nutrition Information
Per serving (serves 24). Values are approximate.
| Calories | 110 calories |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Carbohydrates | 16g |
| Sugar | 14g |
| Protein | 1.5g |
| Sodium | 25mg |
| Fiber | 0.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use milk chocolate chips instead of semisweet?
Yes! Milk chocolate makes sweeter, creamier fudge. You can also use dark chocolate chips for a richer, more intense flavor. Any type works with this method.
Why is my fudge grainy?
The chocolate was overheated or not stirred enough. Always melt in short intervals and stir thoroughly between each. If it seizes, add a teaspoon of coconut oil and stir vigorously.
Does this fudge need to be refrigerated?
Yes, store in the refrigerator for the best texture. It can sit at room temperature for a few hours for serving, but it will be softer and stickier than refrigerated fudge.
Reader Reviews
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