By Karyl Leavings. Updated December 2025. ⭐⭐⭐⭐⭐ from 127 votes.

This rich, creamy 3 Ingredient Chocolate Fudge is the ultimate fuss-free sweet-smooth, sliceable, and melt-in-your-mouth decadent with just three pantry staples. No thermometer, no fancy tools, and absolutely no stress. Just pure chocolate bliss in minutes.

3 Ingredient Chocolate Fudge (Rich & Creamy)

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• Author: Karyl Laeving
• Total Time: 10 minutes plus chilling
• Yield: 25–36 squares 1x
• Diet: Vegetarian

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Description

Ultra-creamy 3 ingredient chocolate fudge made with chocolate chips, sweetened condensed milk, and butter for a rich, smooth, no-bake treat.

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Ingredients

Scale 1x2x3x

2 cups (340 g) semi-sweet chocolate chips

1 can (14 oz / 396 g) sweetened condensed milk

2 tbsp (28 g) unsalted butter

Optional: 1/2 tsp vanilla extract

Optional: chopped nuts, crushed candy canes, or sea salt flakes for topping

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Instructions

1. Line an 8×8 inch (20×20 cm) square pan with parchment paper, letting it overhang for easy lifting.

2. Add the chocolate chips, sweetened condensed milk, and butter to a medium saucepan.

3. Warm over low heat, stirring constantly, until the mixture is completely melted, smooth, and glossy.

4. Remove from the heat and, if using, stir in vanilla extract or other flavorings.

5. Pour the fudge mixture into the prepared pan and smooth the top with a spatula.

6. Chill in the refrigerator for 2–3 hours, or until the fudge is firm and set.

7. Lift the fudge out of the pan using the parchment, cut into 25–36 squares, and serve.

Notes

For a vegan version, use dairy-free chocolate chips, coconut sweetened condensed milk, and plant-based butter or coconut oil.

Do not overheat the chocolate mixture; keep the heat low and stir constantly to prevent scorching and graininess.

You can add chopped nuts, crushed cookies, or mini marshmallows to the fudge before chilling for extra texture.

Store the fudge in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Let chilled fudge sit at room temperature for 10–15 minutes before serving for the creamiest texture.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 square (about 20 g)
• Calories: 120
• Sugar: 14
• Sodium: 20
• Fat: 6
• Saturated Fat: 4
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 15
• Fiber: 0
• Protein: 2
• Cholesterol: 5

About This Recipe

This recipe takes the timeless tradition of stovetop fudge and streamlines it into a fail-proof, three-ingredient formula that anyone can make. It’s built around the magical emulsifying power of sweetened condensed milk, which creates an ultra-smooth, glossy texture without the risk of graininess or crystallization.

Why it works:

• Sweetened condensed milk stabilizes the chocolate.
• Butter adds body and richness.
• Low, gentle heat ensures a silky finish.

When to make it:

• Holiday platters
• Classroom parties
• Homemade gifting
• Last-minute desserts
• Anytime you’re craving something chocolatey and indulgent with zero effort

Why You’ll Love It

• Just 3 ingredients-simple, reliable, and budget-friendly.
• Ridiculously creamy with a fudge-shop texture.
• No thermometer, no baking, no expertise required.
• Customizable with dozens of mix-ins and flavor variations.
• Slices cleanly for gifting or serving.

Key Ingredients & Notes

Semi-Sweet Chocolate Chips – 2 cups (340 g)

This forms the fudge’s rich, deep chocolate base. Semi-sweet chips melt smoothly and provide balanced sweetness. For darker flavor, use 70% chocolate; for extra-sweet fudge, use milk chocolate.
💡 Ingredient science: Chocolate contains cocoa butter, which firms into that classic fudge “bite.”
If you want more insight into chocolate melting, The Spruce Eats offers an excellent guide on melting chocolate safely (external authority link).

Sweetened Condensed Milk – 1 can (14 oz / 396 g)

The secret to no-fail fudge. This thick, sugary milk creates a stable mixture that won’t crystallize and guarantees a velvety texture.

• Dairy-free option: Use coconut sweetened condensed milk.

Unsalted Butter – 2 tbsp (28 g)

Adds richness, shine, and creaminess.
Substitutes:

• Coconut oil (solid)
• Vegan butter

For a helpful breakdown of butter types and how they behave in desserts, Healthline offers a clear comparison (external authority link).

How to Make 3 Ingredient Chocolate Fudge

Follow these steps for perfect, silky-smooth fudge every time.

1. Prepare Your Pan

Line an 8×8 inch (20×20 cm) square pan with parchment paper, leaving overhang for easy lifting.
Visual cue: The parchment should sit flat and extend beyond two sides.

2. Melt the Base Mixture

In a medium saucepan, combine:

• 2 cups (340 g) chocolate chips
• 1 can (14 oz / 396 g) sweetened condensed milk
• 2 tbsp (28 g) butter

Warm over low heat, stirring continuously until glossy and fully melted.
Visual cue: No lumps should remain; mixture should fall from the spatula in a thick ribbon.

3. Pour, Smooth, and Chill

Pour mixture into the prepared pan. Smooth the top with a silicone spatula.
Refrigerate for 2–3 hours, or until firm enough to slice.
Visual cue: The surface should look matte, not shiny, when fully set.

4. Slice and Serve

Remove using the parchment edges. Slice into 25–36 squares, depending on your desired portion size.

Pro Tips for Success

1. Keep the heat low-chocolate scorches quickly and will create grainy fudge.
2. Don’t add water. Even a small amount can seize melted chocolate.
3. Use parchment paper, not foil-foil sticks and can leave metallic taste.
4. Chill fully before slicing for ultra-clean edges.
5. Cut with a warm knife (dip in hot water, wipe, then slice).
6. Avoid overmixing-stir only until melted to maintain a smooth texture.
7. Use high-quality chocolate-the flavor is 90% of the fudge experience.

Variations & Substitutions

Flavor Boosts

• Peppermint: Add ½ tsp peppermint extract.
• Orange: Stir in 1 tsp orange zest for truffle-like brightness.
• Espresso: Add 1 tsp instant espresso for deeper flavor (see BBC Good Food’s guide to coffee + chocolate pairing for inspiration – external authority link).

Texture Mix-Ins

• Toasted walnuts or pecans
• Crushed freeze-dried berries
• Mini marshmallows
• Crushed pretzels

Dietary Modifications

• Vegan: Use vegan chocolate + coconut condensed milk + plant butter.
• Lower sugar: Use sugar-free chocolate chips.
• Nut-free: Omit nuts; add seeds if desired.

Recipe Pairings (Internal Links)

This fudge pairs beautifully with lighter, healthier treats—perfect for mixed dessert platters:

• Serve alongside Healthy Greek Yogurt Brownies (Low Sugar & Fudgy) for a balanced dessert board.
• Add to a snack tray with 3-Ingredient Banana Oat Cookies (No Sugar Added) for kid-friendly options.
• Pair with Frozen Yogurt Berry Bites (Healthy Summer Treat) to give your dessert table a refreshing contrast.

Serving & Storage

Refrigeration

Store in an airtight container for up to 2 weeks.
Place parchment between layers to prevent sticking.

Freezing

Wrap tightly in plastic, then place in a freezer-safe bag.
Freeze up to 3 months. Thaw in the refrigerator overnight.

Reheating

Fudge shouldn’t be reheated, but if softening is needed, let it sit at room temp for 15 minutes before serving.

Shelf Life

At room temperature: 5–7 days (in a cool environment).
In fridge: 2 weeks
In freezer: 3 months

FAQs

Conclusion

If you make this 3 Ingredient Chocolate Fudge, I’d love to see your results! Leave a ★★★★★ rating, share a comment, and upload a photo so others can admire your creativity.
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