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This 3-ingredient fudge recipe makes rich, creamy fudge with NO butter, dairy, or powdered sugar required. It literally melts in your mouth!

Love homemade fudge and candy? Try my maple fudge, 2-ingredient peanut butter fudge, or rocky road fudge next.

I consider myself a fudge connoisseur, and one of my go-to recipes is my foolproof three ingredient chocolate fudge. It’s the kind of dessert I make when I need a chocolate fix or when I have to bring something to a party or school event!

Table of Contents

Why I love this recipe
Ingredients needed
How to make 3 ingredient fudge
Arman’s recipe tips
Storage instructions
More easy fudge recipes to try
3 Ingredient Fudge (Recipe Card)

Why I love this recipe

3 ingredients. As the name implies, you only need chocolate, condensed milk, and vanilla extract.
Minimal dishes. Just one bowl and a pan to set the fudge. You know what that means? Clean-up is done in a snap!
Prep is a breeze. From start to finish, you’ll be done in under 5 minutes.
Easy to customize. Whether you want vegan fudge, white chocolate fudge, or fudge with tons of mix-ins), every element of my recipe can be tweaked for you.

Ingredients needed

Chocolate. Use your favorite good-quality baking chocolate (like Lindt or Guittard). Be sure to chop the chocolate into small pieces so it melts more easily.
Condensed milk. For texture. I used coconut condensed milk to make dairy-free fudge, but regular condensed milk works just as well.
Vanilla extract. Gives some lovely vanilla flavor throughout.

How to make 3 ingredient fudge

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Combine ingredients. In a large microwave-safe bowl, combine the condensed milk with chocolate. Microwave in 20-second spurts until the chocolate is mostly melted. Add the vanilla extract and stir together with a spatula until smooth.

Step 2- Chill. Transfer the chocolate mixture to a lined baking pan and refrigerate for at least an hour to firm up. Once firm, slice into pieces and enjoy!

Arman’s recipe tips

Slice with a warm, sharp knife. I suggest running the knife under hot water, then drying it off and using that to slice your fudge. Trust me, it’ll make way less mess.
Microwave in short spurts, so the chocolate doesn’t burn into the condensed milk.
Use the stovetop method, and add the chocolate and condensed milk to a bowl over a saucepan filled with boiling water. Simmer on low until the chocolate melts.

Variations

Make it vegan (dairy-free). I kept this fudge vegan by using vegan chocolate chips and coconut condensed milk.
Make it gluten-free. Use chocolate that is certified gluten-free or produced without gluten or wheat.
Add mix-ins. Take the fudge up a notch by adding some chopped nuts (walnuts and pecans) or dried fruits (cherries and cranberries go perfectly with chocolate).
Use milk or white chocolate. I prefer using very dark chocolate (70% or higher) because it balances out the sweetness of the condensed milk. However, if you prefer a sweeter fudge or want to use different kinds of chocolate, swap it out for white chocolate or milk chocolate.
Mint fudge. Swap the vanilla for peppermint extract.
Oreo cookie fudge. Break half a box of Oreo cookies and carefully fold them into the fudge.

Storage instructions

To store: Fudge is best stored in the refrigerator, covered. It will keep well for at least a month, if not longer.

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

More easy fudge recipes to try