2 Ingredient Fudge


5 from 674 votes
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The best and easiest 2 ingredient fudge ever! NO dairy, NO butter, and NO powdered sugar, yet it’s the most creamy and smooth fudge.

2 ingredient fudge

We love our desserts with few ingredients.

They are simple to make, and we usually have everything on hand. Some of our go-to recipes include 3 ingredient banana bread and 3 ingredient chocolate chip cookies, but when the chocolate cravings strike, we always make fudge.

This easy fudge recipe is not only ridiculously delicious, but it makes the best Christmas or holiday gifts, too. I make it all holiday season long.

Table of Contents
  1. Why you’ll love this recipe
  2. Ingredients needed
  3. How to make 2 ingredient fudge
  4. Tips to make the best recipe
  5. Flavor variations
  6. Storage instructions
  7. More easy fudge recipes
  8. Frequently Asked Questions
  9. 2 Ingredient Fudge (No Dairy) (Recipe Card)

Why you’ll love this recipe

  • Just two simple ingredients. As the title states, this recipe could not be any more simple. You pick whichever chocolate you like, then add the condensed milk and voila- instant fudge.
  • No dairy is needed. Traditional fudge is made with butter and condensed milk, but not this one! Using coconut condensed milk alleviates all of that, along with dairy-free chocolate.
  • Three flavors. You can either use white, dark, or milk chocolate. 
  • Quick and easy. With less than a minute of hands-on time, the hard part is waiting for the fudge to firm up! 

What I love about this fudge is its creamy texture and it melts in your mouth. It’s sweet and can be made with three kinds of chocolate. As a family with different chocolate preferences (I’m partial to the white), this is an absolute treat! 

Ingredients needed

You’ll love the basic ingredient list to make this 2 ingredient fudge recipe. You can find coconut condensed milk at most grocery stores, online, or in Asian supermarkets. Here is what you’ll need: 

  • Chocolate– White chocolate, milk chocolate, and dark chocolate. Use the best quality chocolate you can find because you’ll be able to taste the difference.
  • Sweetened condensed milk– I used coconut condensed milk to keep this fudge dairy-free, but standard condensed milk also works.

How to make 2 ingredient fudge

Step 1- Melt the ingredients. In a microwave-safe bowl, combine your chopped chocolate with the condensed milk. Microwave in 20-second spurts until the chocolate begins to melt. Once the chocolate has mostly melted, stir it with the warm condensed milk until completely smooth.

Step 2- let it set. Now, pour the fudge mixture into a lined 8 x 8-inch baking pan. Use a spatula to smooth out the top and refrigerate it for at least an hour to firm up. 

two ingredient fudge

Tips to make the best recipe

I’ve made this fudge countless times (seriously, since I was three years old!). Here are the top tips for fool-proof fudge every single time. 

  • If possible, use a chopped-up chocolate bar as opposed to chocolate chips. The latter tend to lack the creaminess, as they are designed to hold their shape. 
  • Microwave makes and models vary. Keep an eye on it while the chocolate/condensed milk is heating up, as you may not need to microwave it as long as I did!
  • If you don’t own a microwave, you can use the double boiler method and make this fudge stovetop. 

Flavor variations

This fudge follows the same instructions; you only change up the chocolate you use! Here are also some tested mix-in ideas to take it up a notch! 

White chocolate fudge

  • White chocolate– White chocolate chips or vegan white chocolate chips (to keep it dairy-free).
  • Mix-in ideas– Dried unsweetened cranberries or raspberries. Sprinkles, mint extract, or some creamy peanut butter swirled through also works well.

Milk chocolate fudge

  • Milk chocolate– Milk chocolate chips, dairy-free milk chocolate, or standard milk chocolate. 
  • Mix-in ideas– Nuts like roasted peanuts, walnuts, or hazelnuts. 

Dark chocolate fudge

  • Dark chocolate– Any dark chocolate bar with a cocoa content of at least 70%. As the condensed milk is already sweetened, you can even use an unsweetened chocolate bar (also referred to as bakers’ chocolate). 
  • Mix-in ideas– Chopped almonds and sea salt. 

Storage instructions

To store: Fudge should always be stored in the refrigerator, covered. The fudge will keep well for up to 4 weeks. 

To freeze: Place leftover fudge in a ziplock bag and store it in the freezer for up to 6 months. 

microwave fudge

More easy fudge recipes

  • 3 ingredient fudge– No condensed milk here, but just as creamy as you’d expect.
  • Peanut butter fudge– Natural peanut butter mixed with vanilla frosting- don’t knock it until you’ve tried it.
  • Nutella fudge– For those who LOVE some *extra* chocolate flavor.
  • Rocky Road fudge– My favorite! Who can say no to marshmallows?

Frequently Asked Questions

Is coconut condensed milk the same as condensed milk? 

If you’ve ever used condensed milk before, you’ll notice that it is thick, extra sweet, and perfect for candy, iced coffee, or a simple dulce de leche. Coconut condensed milk is essentially the SAME thing, minus the dairy! It’s also suitable for those on a vegan or paleo diet!

Why is my microwave fudge grainy?

When you make fudge in the microwave, you must be sure to microwave the mixture in 20-second spurts. Any longer than that and you risk the chocolate overheating, and once it mixes with the condensed milk, it begins to yield a grainer texture. 

What is the secret to perfect fudge?

The best fudge prep requires slowly mixing the ingredients to prevent air pockets from appearing. This in turn yields a creamy and rich fudge.

2 ingredient fudge recipe.

2 Ingredient Fudge (No Dairy)

5 from 674 votes
Learn how to make fudge with just 2 ingredients! NO dairy, NO butter, and NO powdered sugar, yet it's the most creamy and smooth fudge ever.
Servings: 24 servings
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes



  • Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a microwave safe bowl, add your coconut condensed milk and chopped chocolate. Microwave it in 20-second spurts until the chocolate has just melted. Remove the bowl from the microwave and whisk the two ingredients together until smooth.
  • Transfer the mixture into the lined pan and refrigerate for at least an hour, until it has firmed up. Slice into pieces.


* White chocolate, milk chocolate, or dark chocolate. I used vegan versions of all three chocolate bars.
Check out the body of the post for mix-in ideas. 
TO STORE: Fudge should always be stored in the refrigerator, covered. The fudge will keep well for up to 4 weeks. 
TO FREEZE: Place leftover fudge in a ziplock bag and store it in the freezer for up to 6 months. 


Serving: 1servingCalories: 50kcalCarbohydrates: 7gProtein: 1gFat: 3gSodium: 4mgVitamin A: 1IUCalcium: 1mgNET CARBS: 7g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 5 stars
    Looking forward to trying your recipes,always interested in something new , get my granddaughters envolved as well thank you .

  2. I don’t have any chocolate bars, but I do have dairy free chocolate chips. Would it be the same measurement with the chips as it is with the bars?
    Thank you for so many wonderful recipes. I’ve tried so many of them and they’re all delicious.!

  3. For the two ingredient fudge is a 3.5 ounce bar of chocolate equivalent to 2 cups +2 tablespoons of chocolate in your recipe.

  4. Just here to say sorry for all those ridiculous comments you have had to put up with.
    Sounds easy enough really, cheers for sharing 😊

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