Creamy, delish, and bursting with chocolatey goodness, this super easy 3-ingredient Chocolate Fudge recipe is any chocoholic’s dream. Satisfy your sweet cravings with just 15 minutes of effort!
About Chocolate Fudge Recipe
This ridiculously easy recipe is not the traditional old-fashioned way of making chocolate fudge, which is why I love it so much.
Unlike the traditional method, you don’t need to spend hours cooking and reducing the fudge mixture. All you need is 3 ingredients and 15 minutes of time to make this delicious homemade candy!
It’s such a time saver during the holidays when all you want to do is cook less and spend more time with your family and loved ones.
Since this fudge recipe is so simple, it’s perfect for making a big batch to gift to your friends, neighbors, mailman, or anyone else you want to show appreciation to!
Ingredients & Substitutions
- Baking Chocolate: The chocolate bars used for baking are also known as cooking chocolate. For a really smooth texture I recommend using what is known as couverture chocolate, which has a higher proportion of cocoa butter in the mix. Based on your taste preferences, you can opt for either white chocolate, milk chocolate, semi-sweet chocolate, or dark chocolate.
- Sweetened Condensed Milk – You could use any of your favorite brands, but make sure it is sweetened. Feel free to swap in a vegan brand if needed. You can also use evaporated milk, but you’ll need to add icing sugar (a.k.a. confectioner’s sugar or powdered sugar) to sweeten it.
- Butter – Both salted and unsalted butter work in the recipe. If you opt for unsalted butter, just add a pinch of salt. Ghee is also acceptable if you want a richer flavor. You can also use vegan butter if needed.
- Nuts: Adding nuts is totally optional, but is a nice way to add some texture. You can use your favorite chopped, toasted nuts or dried berries, or skip the nuts altogether.
How To Make Chocolate Fudge
If you’ve ever made fudge the old-fashioned way, you’re in for a treat. This method is SO MUCH EASIER! Here’s how it’s done:
Prep & Temper Chocolate
1. First, line a 6 x 6-inch square pan with aluminium foil or parchment paper. Keep some extra paper or foil hanging on the sides of the pan so that you can easily lift it when the fudge is set and done.
Chop chocolate and set aside. You could also just keep the chocolate block in a ziplock bag and break it with a pestle.
2. Take 1 cup chopped couverture chocolate, 200 grams sweetened condensed milk (half a can of condensed milk), and 1 tablespoon butter in a bowl or a shallow frying pan.
If using unsalted butter, add a pinch of salt. Set the bowl or pan aside.
3. Heat about 1 to 1.5 cups water in a sauce pan or pot on a medium to high heat till the water becomes hot and begins to boil.
4. Lower the heat and place the bowl or shallow frying pan, containing the chopped chocolate, condensed milk, and butter on the saucepan, making sure that the bottom does not touch the boiling water.
You can also melt the chocolate in the microwave in 30-second bursts, but I prefer using this double boiler method rather than melting chocolate in the microwave because it’s easier to keep from scorching.
5. As soon as you place the pan on the double boiler, the chocolate will begin to melt.
6. Stir often while the chocolate is melting.
7. In the photo below you can see that more of the chocolate has melted.
8. Stir the fudge mixture non-stop while the chocolate is melting.
9. When all the chocolate is melted, turn off the heat.
10. Quickly add chopped walnuts and vanilla extract or vanilla powder, if using.
11. Mix very well.
Set Chocolate Fudge
12. Using a spatula, pour the entire fudge mixture in the pan lined with the aluminium foil.
13. Let the fudge first cool at room temperature. Do not cover the pan while it is hot, or you’ll have condensation raining down on it.
When the chocolate fudge has cooled entirely to room temperature, cover the pan and refrigerate it for 3 to 4 hours or overnight, till it sets completely.
I kept the fudge overnight in the fridge.
14. When set, remove the fudge along with the foil and place it on a chopping board.
15. Slice the chocolate fudge into squares or rectangles. The yield is 350 grams of chocolate fudge from this recipe and makes for about 10 to 12 squares of fudge pieces.
16. Serve these chocolate fudge squares or wrap them in foil or parchment paper and keep covered in a jar or box in the fridge. These stay good for a month in the fridge.
- Lining your pan or tray: While making any fudge, it is very important to line your pan or tray with a parchment paper or a foil. Keep some extra paper or foil on the sides of the pan so that you can easily lift it when the fudge is set.
- Tempering chocolate: Chocolate needs to be tempered correctly for a smooth and glossy texture. Tempering means to melt chocolate and then cool it to achieve a stable crystalline structure, that results in a smooth, velvety, glossy and even texture. The best method to melt chocolate is with the double boiler as shown in this recipe. It gives you perfect results every time.
- Roasting Nuts: Lightly roasting the nuts will give them much richer flavor. Feel free to use pistachios, almonds, walnuts, pecans, macadamia nuts, cashews, or pine nuts.
- Refrigeration: Make sure to refrigerate the fudge for it to set completely and give you neat squares or cubes. Refrigeration makes the fudge more firm.
- Scaling: You can easily halve or double this recipe as needed.
In this recipe, nothing! Unlike traditional candy-making methods, all you need to do is temper the chocolate with the butter and sweetened condensed milk, no beating required.
I suggest running your knife under hot water, then drying it thoroughly. The heat will help you cut through the fudge, leaving perfect edges.
So long as you are using a high-quality couverture chocolate, feel free to experiment with different flavors. I’m a fan of milk chocolate in this recipe, but it will also work with white, semi-sweet, or dark chocolate if you prefer!
More Decadent Chocolate Treats!
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Chocolate Fudge Recipe (3 Ingredients)
- 1 cup couverture milk chocolate – chopped, or 150 grams. can add sweet chocolate or semi-sweet chocolate or dark chocolate instead
- 200 grams sweetened condensed milk or half a can of 14 oz or 400 grams sweetened condensed milk
- 1 tablespoon Butter – salted or unsalted
- ¼ cup walnuts – chopped, optional
- ½ teaspoon vanilla extract – or vanilla powder, optional
- First line an aluminium foil or parchment paper in a 6 x 6 inch square pan. The foil or parchment paper has to cover all the sides and keep some extra on the top.
- Chop the chocolate. Alternatively you could keep the chocolate bar in a ziplock bag and with a pestle, break the chocolate.
- Take the chopped chocolate in a bowl or a small frying pan. Add the condensed milk and butter. You can use either salted or unsalted butter. Set the bowl or frying pan aside.
- In a sauce pan or pot heat 1 to 1.5 cups water till it becomes hot and begins to boil.
- Lower the heat and place the small frying pan or bowl containing the chocolate, sweetened condensed milk and butter on the pan.
- Stir and allow the chocolate to melt. Continuously stir the fudge mixture while melting the chocolate.
- Once all the chocolate is melted, turn off the heat.
- Quickly add chopped walnuts and vanilla extract or vanilla powder. Mix very well.
Setting chocolate fudge
- Then pour the entire chocolate fudge mixture in the pan lined with the aluminium foil or parchment paper.
- Let the fudge cool at room temperature. Do not cover the pan.
- Once the fudge has cooled at room temperature, cover the pan and refrigerate the fudge for 3 to 4 hours or overnight till it sets completely.
- Later remove the chocolate fudge along with the foil and place it on a chopping board. Remove the foil from the bottom and sides.
- Slice the chocolate fudge into squares or rectangles.
- Serve these chocolate fudge or wrap them in foil or butter paper and keep covered in a jar or box in the fridge.
- Lining your pan or tray: Always line your pan or tray with a foil or parchment paper when making any fudge. Do keep some extra paper or foil on the sides of the pan so that you can easily lift it when the fudge is set.
- Tempering chocolate: Chocolate needs to be tempered correctly for a smooth, even and glossy texture. The best method to temper the chocolate is with the double boiler as shown in this recipe. You could even microwave the chocolate for a few minutes till it melts.
- Roasting Nuts: If you prefer you can lightly toast the nuts. For the nuts you could use pistachios, almonds, walnuts, pecans and pine nuts.
- Refrigeration: You do need to refrigerate the fudge for it to set completely and give you neat squares or cubes.
- Scaling: You could easily halve or double this recipe.
- Replace ghee (clarified butter) with butter.
- Use couverture semi-sweet chocolate, dark chocolate, white chocolate or chocolate chips instead of milk chocolate.
- In place of sweetened condensed milk use evaporated milk but add some icing sugar according to your taste.
Nutrition Info (Approximate Values)
This Chocolate Fudge recipe from the archives, first published in Feb 2015 has been updated and republished on May 2023.
Comments are closed.
fantastic chocolate fudge recipe!!! i am so glad i found it! 🙂 so quick and easy to make and perfect replacement for store bought chocolates, feels really good to be able to make your own desserts
Any other option rather than condensed milk? Thank you.
Khoya or mawa can be used, but the recipe will change.
Can we double/ triple this recipe?
yes madhavi you can double or triple.
Is there any substitute for condensed milk ?
Pranjal, you can use evaporated milk, if you can get it.