Quick and Easy 3-Minute Fudge Recipe

Why You’ll Love This Recipe

I love this recipe because it’s incredibly fast and nearly foolproof. I don’t need a candy thermometer, complicated steps, or special equipment. I can mix everything in one bowl, and the result is a classic fudge texture that tastes like it took far more effort than it actually did.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can of sweetened condensed milk
3 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

Directions

I start by adding the sweetened condensed milk and chocolate chips to a microwave-safe bowl. I microwave the mixture in 30-second intervals, stirring well after each round, until the chocolate is fully melted and smooth. Once everything is melted, I stir in the vanilla extract. I then pour the mixture into a lined or lightly greased pan and spread it evenly. I let it cool until firm before slicing.

Servings and timing

I usually cut this fudge into about 16 small squares. The active preparation takes around 3 minutes, and I allow about 1 to 2 hours for it to fully set at room temperature or in the refrigerator.

Variations

I sometimes stir in chopped nuts, mini marshmallows, or crushed cookies before pouring the fudge into the pan. When I want a deeper flavor, I add a pinch of salt or swap the semi-sweet chocolate chips for dark chocolate chips. I also like swirling in peanut butter for a simple flavor twist.

storage/reheating

I store the fudge in an airtight container at room temperature for up to a week. If my kitchen is warm, I keep it in the refrigerator so it stays firm. I don’t usually reheat fudge, but if it becomes too firm in the fridge, I let it sit at room temperature for a few minutes before serving.

FAQs

Can I make this fudge without a microwave?

I can melt the chocolate and condensed milk together in a saucepan over low heat, stirring constantly until smooth.

How do I know when the fudge is set?

I know it’s ready when it feels firm to the touch and holds its shape when sliced.

Can I use milk chocolate instead of semi-sweet?

I can, but I keep in mind that milk chocolate will make the fudge much sweeter.

Why is my fudge too soft?

This usually happens when the mixture didn’t fully melt and combine or when it needs more time to set.

Can I freeze this fudge?

I can freeze it in an airtight container for up to two months and thaw it in the refrigerator.

Conclusion

This 3-minute fudge recipe is one of my favorite quick desserts because it’s simple, reliable, and endlessly customizable. I love how easily it comes together and how satisfying it is to have homemade fudge ready with almost no effort at all.

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