Easy 3-Ingredient Chocolate Fudge (No Candy Thermometer)

If you want a homemade Christmas candy that never fails, this is it. My 3-ingredient chocolate fudge is rich, creamy and smooth, and it takes about 10 minutes of hands-on time.

There’s no candy thermometer and no tricky boiling. You just melt chocolate chips with sweetened condensed milk, stir in vanilla and let it chill. That’s the whole secret.

Every December I make a few pans of this fudge in my kitchen. It goes on cookie trays, into little gift boxes and, honestly, straight into my mouth while I’m cutting it.

Why You’ll Love This Chocolate Fudge

• Only 3 ingredients. Chocolate chips, condensed milk and vanilla.
• No thermometer. No candy-making skills needed at all.
• Super quick. About 10 minutes of work, then the fridge does the rest.
• Creamy texture. Smooth and fudgy, never grainy.
• Perfect for gifts. It keeps well for up to 2 weeks in the fridge.

Ingredients You’ll Need

The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.

• Semi-sweet chocolate chips: They give a rich, balanced chocolate flavor. Use a good brand for the best taste.
• Sweetened condensed milk: This makes the fudge creamy and sweet. Do not use evaporated milk. It won’t set.
• Vanilla extract: It rounds out the chocolate flavor.
• Optional toppings: Flaky salt, chopped nuts, sprinkles or crushed candy canes.

How to Make 3-Ingredient Chocolate Fudge

1. Line the pan. Line an 8×8-inch pan with parchment paper with some hanging over the sides.
2. Melt. Melt the chocolate chips and condensed milk over low heat, stirring until smooth.
3. Add vanilla. Take it off the heat and stir in the vanilla.
4. Spread. Spread it in the pan and add any toppings.
5. Chill and cut. Chill for 2 hours, then cut into small squares.

My Tips for the Best Easy Fudge

• Keep the heat low. Chocolate burns fast, and burnt chocolate turns thick and grainy.
• Work quickly once it’s melted. The fudge starts to firm up as it cools.
• Use a hot, dry knife for clean cuts. Dip it in hot water and wipe it between cuts.
• Cut small pieces. This fudge is rich, so 1-inch squares are plenty.

Variations to Try

• Nutty fudge: Stir in 1 cup chopped walnuts or pecans.
• Peppermint fudge: Add 1/2 tsp peppermint extract and top with crushed candy canes.
• Peanut butter swirl: Drop spoonfuls of warm peanut butter on top and swirl with a knife.
• Milk chocolate: Use milk chocolate chips for a sweeter, softer fudge.

Make-Ahead, Storage and Reheating

• Make ahead: Make it up to 1 week before your party or gift giving.
• Storage: Keep in an airtight container in the fridge for up to 2 weeks, with parchment between layers.
• Freeze: Wrap well and freeze up to 3 months. Thaw in the fridge overnight.
• Serving: Let it sit out for 10 minutes for the softest, creamiest bite.

What to Serve With It

This fudge belongs on every holiday candy tray. I love to pair it with my Easy Christmas Crack (Saltine Toffee) and some peppermint bark for a homemade gift box. A mug of hot cocoa on the side never hurts either.

Frequently Asked Questions

Why didn’t my fudge set? Most often, evaporated milk was used instead of sweetened condensed milk. Make sure you use the thick, sweet condensed milk, and chill for the full 2 hours.

Why is my fudge grainy or oily? The chocolate got too hot. Melt it slowly over low heat or in short microwave bursts.

Can I use a 9×9 pan? Yes. The fudge will just be a little thinner.

Can I make it in the microwave? Yes. Microwave the chips and milk in 30-second bursts, stirring each time, until smooth.

Does fudge need to be refrigerated? It holds best in the fridge. It can sit out at cool room temperature for a few hours for serving.

One Last Thing

This 3-ingredient chocolate fudge is the easiest candy you’ll make all season. If you try it, please leave a comment and a star rating below. And don’t forget to save it to your Christmas treats board on Pinterest!