2 Ingredient Fudge

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.

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. 

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. 

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