The Most Decadent 3-Ingredient Chocolate Fudge Recipe You’ll Ever Make

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There are days when you want something sweet and comforting, but you don’t want to pull out five bowls, a thermometer, or stand over the stove wondering if you’re about to ruin dessert.

This fudge is for those days. The kind of days when you want a little treat with your coffee, something special for the grandkids, or a quick dessert that makes people say, “You made this?!”

This is the recipe you turn to when company is coming last minute, when the holidays sneak up faster than expected, or when you just want to make something homemade without making a mess of your kitchen. It’s rich, indulgent, and tastes like you spent far more time on it than you actually did.

And the best part? There’s no baking, no candy thermometer, and absolutely no stress. If you can stir and pour, you can make this fudge—and it comes out beautifully every single time.

Why This 3-Ingredient Fudge Is So Addictive

This fudge is dangerously good in the best way. It’s rich, creamy, and melts right in your mouth—the kind of dessert where one small square somehow turns into two… or three. It has that classic fudge texture people love, smooth and soft without being too firm or crumbly.

What makes it even better is how foolproof it is. Even if you’ve never made candy before—or you’ve had fudge turn grainy or stiff in the past—this recipe is incredibly forgiving. There’s no guessing, no timing it just right, and no worrying about “did I cook it too long?”

Because it’s made with simple pantry ingredients, it feels familiar and comforting. And once people taste it, they always ask for the recipe. Kids love it, adults sneak extra pieces, and it disappears fast at gatherings. It’s one of those treats that quietly becomes everyone’s favorite.

You Only Need These 3 Ingredients

One of the reasons this fudge becomes an instant favorite is how wonderfully simple it is. No long grocery list, no hunting for specialty items—just three everyday ingredients that come together to make something that feels truly indulgent. It’s the kind of recipe you can pull off even on a busy day, or when you decide at the last minute that you want something sweet in the house.

Here’s the full picture so you know exactly what you’re getting into:

Easy 3-Ingredient Chocolate Fudge Recipe

• Prep time: 15 minutes
• Cook time: 10 minutes
• Time to set: 4 hours
• Makes: about 42 small squares

Perfect for sharing… or for keeping a few tucked away just for yourself.

Now let’s talk ingredients.

3 cups semi-sweet chocolate chips
These are the star of the show. Semi-sweet chocolate gives you that perfect balance—not too bitter, not too sweet. The result is rich and chocolatey without being overwhelming. Use a brand you enjoy eating straight from the bag, because the flavor really shines through here.

14 oz. sweetened condensed milk
This is the magic ingredient. Sweetened condensed milk gives the fudge its signature creamy, smooth texture and just the right amount of sweetness. No extra sugar needed, no candy thermometer required. It does all the hard work for you, which is why this recipe is so forgiving and reliable.

1/4 cup butter
Butter is what makes this fudge taste truly decadent. It helps everything melt together smoothly and adds that soft, melt-in-your-mouth finish. Just a small amount makes a big difference, giving the fudge that rich, bakery-style feel.

That’s it—just three simple ingredients, a short amount of hands-on time, and a little patience while it sets. The result is a pan full of rich, creamy chocolate fudge that tastes like you spent all day making it… even though you didn’t. And honestly, those are the very best kinds of recipes.

How to Make This Decadent Fudge (Step-by-Step)

Don’t let the word fudge scare you—this is one of those recipes where you read the steps and think, “Oh, that’s it?” Because it really is that simple.

Start by preparing your pan. Line a square baking dish with parchment paper, leaving a little extra hanging over the sides. This small step makes a big difference later. When the fudge is set, you can lift the whole thing out in one piece instead of digging around with a knife and hoping for the best. Trust me—future you will be grateful.

Next comes the melting, and this is where people tend to overthink things. Add the chocolate chips, sweetened condensed milk, and butter to a saucepan and place it over low heat. Stir slowly and patiently. There’s no rush here. As tempting as it is to turn up the heat, low and slow is what keeps the chocolate silky instead of scorched. Within a few minutes, everything will melt together into a smooth, glossy mixture.

Once it’s fully melted, pour the fudge into your prepared pan. Use a spatula to gently smooth the top. This is oddly satisfying, by the way. If you’re adding any toppings—like a sprinkle of sea salt or chopped nuts—now’s the time.

Then comes the easiest part: chilling. Place the pan in the refrigerator and let it set for about 4 to 5 hours. You’ll know it’s ready when it feels firm to the touch and holds its shape when sliced. Lift it out using the parchment paper, cut into small squares, and try not to “test” too many pieces before serving.

The Secret to Ultra-Creamy, Bakery-Style Fudge

If there’s one thing that separates okay fudge from wow, where did you buy this? fudge, it’s how gently you treat the chocolate.

Low heat matters more than anything else. Chocolate is delicate, and high heat can cause it to seize or turn grainy. Keeping the heat low gives everything time to melt together smoothly, creating that rich, creamy texture we all love.

The biggest mistake people make is rushing. Turning the heat up because “it’s taking too long” almost always leads to scorched chocolate—and once that happens, there’s no fixing it. Fudge isn’t a race. A few extra minutes of patience makes all the difference.

Here’s the simple trick that guarantees glossy, smooth fudge: keep stirring gently and consistently, and remove the pan from the heat as soon as everything is melted and combined. Don’t keep cooking it “just in case.” Once it’s smooth, you’re done.

That’s it. No thermometers, no guessing games—just slow stirring, low heat, and trust in the process. The result is fudge that looks and tastes like it came straight from a candy shop, even though you made it in your own kitchen with almost no effort.

Read Also: Super Velvety 3-Ingredient Peanut Butter Fudge Recipe You’ll Crave Again and Again

How to Cut, Serve, and Store Fudge

Once your fudge has set and you’re ready to enjoy it, this is where a few simple tips make everything feel just a little more special—and a lot less messy.

For clean, pretty slices, start by lifting the fudge out of the pan using the parchment paper. Place it on a cutting board so you have room to work. Use a sharp knife and wipe it clean between each cut. If you want extra-smooth edges (the kind that look bakery-perfect), run the knife under hot water, dry it off, then slice. It makes a big difference and takes almost no extra effort. Cut the fudge into small squares—this stuff is rich, and a little goes a long way (even though people usually come back for seconds).

When it comes to serving, fudge is happiest at room temperature. Let it sit out for a few minutes before putting it on a plate so it’s soft, creamy, and melts just right in your mouth. It’s perfect alongside coffee, tucked onto a dessert tray, or wrapped up as a sweet little gift. And fair warning—it tends to disappear fast once people realize it’s there.

For storing, you have a couple of good options. If your kitchen is cool, you can keep the fudge in an airtight container at room temperature for up to a week. Just separate the layers with parchment paper so the pieces don’t stick together. If your home is warm (or you like firmer fudge), storing it in the refrigerator works well too. It’ll stay fresh for about two weeks—just let it soften slightly before serving.

And yes—you can absolutely freeze fudge, which makes this recipe even more handy. Wrap the pieces tightly in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep beautifully for up to three months. When you’re ready to enjoy them, let the fudge thaw in the refrigerator or on the counter. It tastes just as rich and creamy as the day you made it.

Final Thoughts: The Fudge You’ll Make Again and Again

There’s something quietly wonderful about a recipe like this. It doesn’t ask much of you—no fancy tools, no special skills, no long afternoon in the kitchen—but it gives back so much. This fudge is proof that simple can still feel indulgent, special, and deeply satisfying. One bite and it tastes like you fussed… even though you absolutely didn’t.

This is the kind of recipe you find yourself coming back to over and over again. You make it once “just to try,” and before you know it, it becomes your go-to for holidays, potlucks, and those moments when you want to show love without wearing yourself out. It’s reliable. It’s comforting. And it never lets you down.

It’s also a recipe worth saving and sharing. The kind you scribble on a card, text to a friend, or pass along with a plate of fudge wrapped in foil. One day, you might even hear someone say, “This is Grandma’s fudge,” and honestly—there’s nothing better than that.

So tuck this recipe away. Make it when life feels busy, when company shows up unexpectedly, or when you just want something sweet made with love. Chances are, once you try it, this fudge won’t just be a treat—it’ll become a tradition.

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