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Chocolate Fudge does not get any easier than this: no candy thermometer, no boiling, just two main ingredients melted in the microwave into rich, melt-in-your-mouth squares. I make a batch with Lizzie every Christmas and we can barely keep the tin stocked, right alongside our easy chocolate mousse.
Made with just sweetened condensed milk, semisweet chocolate chips, and a splash of vanilla, this fudge sets up firm and glossy with a pretty white chocolate drizzle on top.
Chocolate Fudge Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 2 minutes
- ⏳ Total Time: 5 minutes (plus chilling)
- 🍽️ Serving: 20 squares
- ⚡ Calories: 206kcal
- 🌶️ Flavor Profile: Rich, sweet, and deeply chocolatey
- ✋ Difficulty: Easy, a no-fail microwave treat like our 2-ingredient Rolo pretzels
Quick Answer
Add semisweet chocolate chips and sweetened condensed milk to a microwave-safe bowl and microwave until almost melted. Let it sit a minute, then stir until smooth and glossy and stir in the vanilla. Pour into a parchment-lined pan, smooth the top, and chill until firm. Cut the chocolate fudge into squares and drizzle with melted white chocolate.
Jump to:
Why This Recipe Works
Click to see the technique science
- Sweetened condensed milk does it all. It adds the sugar, moisture, and creamy structure in one can, so the fudge sets firm without any candy-thermometer guesswork.
- The microwave keeps it foolproof. Gently melting the chocolate and milk together in short bursts means no scorching and no seized chocolate, just a smooth pour.
- Letting it rest before stirring is key. A one-minute rest after microwaving lets the residual heat finish melting the chips so you get a silky, lump-free fudge.
- Quality chocolate chips matter. Since chocolate is the star, a good semisweet chip gives the fudge its deep, rich flavor and clean snap.
- The white chocolate drizzle is more than looks. That finishing drizzle adds a sweet contrast and makes the squares look bakery-worthy with almost no effort.
Why You’ll Love This Recipe
- It is made with just a few ingredients in about 5 minutes of hands-on time.
- No candy thermometer, no boiling, and no chance of grainy fudge.
- Rich, glossy, and perfect for holidays, gifting, or an anytime chocolate fix.
- It earns a spot in the rotation right next to our Nutella truffles.
Key Ingredients
This easy chocolate fudge needs just a few simple ingredients. Here is what you will need and why each one matters.
- Sweetened condensed milk: The secret to no-fail fudge; it brings the sugar, creaminess, and structure all in one can.
- Semisweet chocolate chips: The star of the show, so use a brand you love for the richest flavor.
- Vanilla extract: Rounds out and deepens the chocolate flavor.
- White chocolate melting wafers: Melted and drizzled on top for a pretty finish and a sweet contrast.
See recipe card for exact quantities.
Variations and Substitutions
This chocolate fudge is endlessly easy to dress up.
- Add nuts: Stir in chopped walnuts or pecans for crunch.
- Make it minty: Swap half a teaspoon of vanilla for peppermint extract during the holidays.
- Add flaky salt: A sprinkle of sea salt on top balances the sweetness.
- Mix in candy: Press in mini marshmallows, sprinkles, or crushed candy canes before chilling.
- Try other chips: Dark or milk chocolate chips both work; for more no-bake treats, see our chocolate covered peanut butter pretzels.
- In the mood for something different? Our M&M peanut butter fudge scratches a similar itch.
How to Make Chocolate Fudge
- Line an 8×8 or 9×9-inch pan with parchment. Add the chocolate chips and sweetened condensed milk to a microwave-safe bowl and microwave in 30-second bursts.
- Let the bowl sit for 1 minute, then stir until the fudge is completely smooth and glossy. Stir in the vanilla.
- Pour the fudge into the prepared pan, smooth the top, and refrigerate at least 1 hour until firm.
- Once fully set, lift out and cut into squares. Melt the white chocolate wafers and drizzle over the top.
Recipe Tips & Tricks
- Microwave in short bursts and stir between them so the chocolate never scorches.
- Let it rest one minute before stirring so the residual heat melts the chips smooth.
- Line the pan with parchment with an overhang so you can lift the whole slab out to cut cleanly.
- Chill until completely firm before cutting, or the squares will be soft and messy.
- Use a warm, dry knife for clean cuts, wiping it between slices.
- Store it airtight so the fudge stays fresh and does not dry out.
- Make it a full spread. Our caramel corn rounds out the table.
Serving Ideas and Suggestions
This chocolate fudge is a holiday tin staple, but it is just as good any time you need a quick chocolate fix. Pile it on a dessert tray next to our homemade salted caramels and a batch of puppy chow. It makes a wonderful homemade gift; cut it into squares, layer in a tin between parchment, and tie it up with ribbon. Add a few Rolo pretzels for a sweet-and-salty gift box. Serve small squares with coffee after dinner, or crumble it over vanilla ice cream for an easy chocolate sundae.
Chocolate Fudge FAQs
If your chocolate fudge stays soft, it usually needs more time in the fridge, or the chocolate-to-condensed-milk ratio was off. Chill it at least an hour and measure the chips accurately for a firm set.
Yes. Melt the chocolate chips and sweetened condensed milk together in a saucepan over low heat, stirring constantly until smooth, then continue with the recipe.
Store chocolate fudge in an airtight container with parchment between the layers. It keeps at room temperature for about a week or in the fridge for up to 3 weeks.
Absolutely. Wrap the chocolate fudge tightly and freeze for up to 3 months, then thaw in the fridge before serving.
Semisweet chips give a balanced, rich flavor, but dark or milk chocolate chips both work. Use a brand you enjoy eating, since chocolate is the main flavor.
Yes. Stir chopped nuts, mini marshmallows, or crushed candy into the chocolate fudge right before pouring it into the pan, or sprinkle them on top.
Still filling out the menu? Readers love pairing this one with our vanilla mug cake, lunch lady peanut butter bars, millionaires shortbread, and black bean brownies.
And when you are planning next week’s dinners, our fudge with nuts, pecan pie brownies, mint fudge, and peppermint cheesecake keep the same easy comfort going.
Chocolate Fudge
Ingredients
- 1 can 14 ounces sweetened condensed milk
- 2 cups chocolate chips semisweet
- 2 teaspoon vanilla extract
- ¼ cup white chocolate melting wafers melted
Instructions
- Line an 8×8 or 9×9-inch baking pan with parchment paper. This will make for easy removal of the set fudge. Set aside.
- In a microwave-safe bowl heat chocolate chips and sweetened condensed milk on high for 1 minute and 30 seconds.
- Remove from the microwave. Let sit for 1 minute and then stir to combine. Stir until chips are completely melted and chocolate is smooth. If needed, put back in the microwave and heat for an additional 15 seconds or until melted.
- Add vanilla extract and combine.
- Pour fudge into the prepared pan and smooth out the top.
- Place the pan in the fridge for at least an hour to cool and set.
- Make sure the fudge has cooled completely before cutting into squares.
- Melt the white chocolate wafers per the directions on the back of the package. Place the melted white chocolate into a plastic baggie and snip the very tip off one of the corners. You want the hole to be very small or a lot of chocolate will come pouring out. Pipe zig-zag lines on top of the fudge squares. Allow the white chocolate to set before serving.
Notes
- Make sure that you use a high quality chocolate for this recipe.
- You can add mix-ins if you like such as nuts, candy pieces, cookie pieces etc.
- The white chocolate drizzle is optional but encouraged.
- This can be frozen, see my tips above.
- Easily double this recipe in a 9×13-inch pan.
- Make sure that your fudge is fully set before cutting.
- This is great as gift giving.
Nutrition
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