3-Ingredient Fudge

Look, some days you want to spend hours baking. Other days, you want to eat chocolate and not speak to anyone. This 3-Ingredient Fudge is for the second kind of day.

It’s rich, it’s creamy, it melts in your mouth—and it takes literally five minutes to make (plus chill time, but whatever, you’ll survive). You only need a microwave and a pulse to pull this off.

Why You Need This in Your Life

This is not the fancy fudge your grandma makes during the holidays that involves candy thermometers and boiling sugar. This is lazy fudge. Beautifully lazy.

• 3 ingredients – no, really. Just three.
• Microwave magic – no stove, no babysitting.
• Foolproof – unless you somehow burn chocolate, you can’t mess this up.
• Perfect for gifting – or hoarding. You do you.

Also, it’s a blank slate. You can dress it up with sea salt, swirl in peanut butter, or add nuts. Or keep it pure and chocolatey like a true minimalist.

Ingredients

• 3 cups semi-sweet chocolate chips (or chopped chocolate)
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract

Optional but fun:

• Sea salt flakes
• Chopped nuts, crushed candy canes, sprinkles, or espresso powder for flair

FYI: You can swap out chocolate for white chocolate, dark chocolate, or even butterscotch chips if you’re feeling bold.

Instructions

Step 1: Melt It All

• Combine chocolate chips and sweetened condensed milk in a microwave-safe bowl.
• Microwave in 30-second bursts, stirring between each, until melted and smooth. Usually takes 1.5–2 minutes total.

Step 2: Flavor It

• Stir in vanilla extract. This is where the flavor levels up. You can also add a pinch of salt for that sweet-salty magic.

Step 3: Set & Chill

• Pour the mixture into a parchment-lined 8×8 inch pan. Smooth the top.
• Sprinkle with toppings if you want to look like you tried.
• Chill in the fridge for at least 2 hours, or until firm.

Step 4: Slice & Devour

Once set, lift the fudge out using the parchment, cut into small squares (trust me: small), and enjoy your chocolate masterpiece.

Common Mistakes (Even With 3 Ingredients)

1. Overheating the chocolate.
Microwave in short bursts and stir constantly. Burned chocolate smells—and tastes—like sadness.

2. Using evaporated milk by mistake.
Nope. Sweetened condensed milk is sticky, thick, and full of sugar. They are not the same thing.

3. Not lining the pan.
Without parchment, you’ll be digging fudge out with a spoon. Maybe that’s your vibe, but if you want clean squares—line it.

4. Cutting too early.
Let it chill all the way. It’s worth the wait, I promise.

Variations That Slap

Want to go beyond basic? Here are some fun ideas:

• Peanut Butter Swirl: Drop spoonfuls of PB on top and swirl with a knife before chilling.
• Salted Dark Chocolate: Use dark chocolate chips and top with flaky sea salt.
• Mocha Fudge: Add 1 teaspoon instant espresso powder to the mix.
• Peppermint Crunch: Stir in crushed candy canes for holiday energy.
• Rocky Road: Add mini marshmallows and chopped walnuts to the fudge before it sets.

FAQ

Can I freeze it?
Yes! Wrap tightly and freeze for up to 2 months. Thaw in the fridge before eating or just go full savage and eat it cold.

Can I use white chocolate?
You can, but it’s trickier to melt and tends to set softer. Still tasty though—especially with fun mix-ins.

Is this dairy-free?
Not as written, but you can find dairy-free condensed milk and vegan chocolate chips. Sub those in and you’re good to go.

How long does it last?
About 5–7 days in the fridge, if it even lasts that long. Spoiler: it won’t.

Can I add alcohol?
Oh yes. A splash of bourbon, rum, or Irish cream adds depth. Keep it to 1–2 tablespoons or it won’t set right.

Final Thoughts

3-Ingredient Fudge is the MVP of last-minute desserts. No baking. No mess. Just rich, creamy, chocolatey goodness that tastes like you spent way more time on it than you did.

It’s the kind of treat you’ll find yourself making “just to have something around”—and then eating straight from the pan with a butter knife. No shame.