3-Ingredient Fudge
This luxuriously smooth 3-Ingredient Fudge combines chocolate chips, sweetened condensed milk, and vanilla extract to create a foolproof treat that sets up beautifully every time—perfect for novice cooks and experienced bakers alike.
Ingredients
- 3 cups 18 oz semi-sweet chocolate chips (good quality makes a difference)
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Optional: 1/2 cup chopped nuts crushed peppermints, or sea salt for topping
Instructions
- Prepare your pan by lining an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. This step is crucial for clean-cutting later!
- Combine chocolate and condensed milk in a large microwave-safe bowl. The wide bowl gives you room to stir without making a mess.
- Microwave in 30-second intervals, stirring thoroughly between each, until the chocolate is about 90% melted (usually takes 1-2 minutes total). Be patient here—chocolate can burn easily if microwaved too long.
- Keep stirring off-heat until completely smooth. The residual heat will melt any remaining chocolate chips without risking scorching.
- Add the vanilla extract and stir until fully incorporated. This small addition makes a big difference in deepening the flavor.
- Pour the mixture into your prepared pan and spread evenly with a spatula. Give the pan a few gentle taps on the counter to release any air bubbles.
- Add any optional toppings while the fudge is still warm and press them lightly into the surface.
- Refrigerate for at least 2 hours or until completely firm. Patience yields the perfect texture!
- Lift the fudge out using the parchment paper overhang and transfer to a cutting board.
- Cut into squares with a sharp knife. For clean cuts, wipe the knife with a warm, damp cloth between slices.
Notes
- For extra-smooth fudge, use a double boiler instead of a microwave—it’s gentler on the chocolate.
- If your fudge seems too thick to pour, add 1 tablespoon of butter to make it more workable.
- Store in an airtight container with parchment paper between layers to prevent sticking.
- This fudge keeps well in the refrigerator for up to 2 weeks or can be frozen for up to 3 months.
- For gifting, cut into squares and place in mini cupcake liners inside a decorative tin.