With only 3 ingredients, you can make the best chocolate fudge. This easy, foolproof 5-minute fudge with sweetened condensed milk never fails and makes perfect holiday gifts, party snacks, or just for you.
Introduction
With the holidays approaching, in my heart, it is fudge season. While we think of fudge as a Christmas candy, it is excellent all year round.
This chocolate fudge has been a Christmas tradition at our house. It's been made for presents and cookie exchanges and extra for the family.We usually create Christmas Wreaths or small "loaves" as gifts.
No candy thermometer is required to make this version of 5-minute fudge with sweetened condensed milk. Chocolate chips and sweetened condensed milk with some vanilla extract are the main ingredients but add some chopped nuts to make it extra special.
While this easy chocolate fudge recipe seems to be all over the internet, we first saw it when Rachael Ray was on Oprah and Rachael Ray Throw a Holiday Party many years ago. So we frequently call it Rachael Ray's 5 Minute Fudge, but I hear it was also on the back of Eagle Brand Condensed Milk can.
👨🍳How to make this recipe
- Use a medium size non-stick saucepan over low heat.
- Add chocolate and sweetened condensed milk.
- Stir continuously until it is all melted and combined—about 5 minutes.
- Mix in vanilla and chopped nuts.
- Pour into a prepared dish to cool before cutting.
📋Ingredients
Chocolate
You need two 12 ounce bags of chocolate chips. Usually semi-sweet or milk chocolate chips, but dark chocolate chips will work well also.
Since chocolate is the main feature of fudge, buy the good stuff.
Sweetened Condensed Milk
Sweetened condensed milk is what the name says. It is condensed or evaporated milk with added sugar. Use a brand you trust.
Do not try to save a few calories by using a lower fat version.
If you don't have sweetened condensed milk, you can make your own with 12 ozs of evaporated milk and ¾ cups of sugar. Bring to a light boil and mix well. Then reduce the heat to simmer for 30 minutes.
Vanilla
Use real vanilla, please.
Nuts
Nuts are almost required, but some people don't like the nuts. I suggest chopped walnuts, but others prefer pecans—your choice.
🎄How to make a fudge wreath
You can make a fudge wreath by using a 9 inch round pan.
- Butter a 9-inch round pan then place the can from the condensed milk in the center covered with plastic wrap.
- Pour the fudge mixture around the can.
- Decorate as you want. Some candied red and green cherries are nice. I put some walnuts on top along with some red and green sprinkles. Currants also adds a great taste to fudge.
- Let cool then remove from pan. You may need to set the pan in warm water to loosen the fudge.
❓FAQs
Yes. I love the taste the butterscotch chips add, and I like to use half butterscotch with half semi-sweet chocolate chips. I have included this as an option in the recipe.
Butterscotch chips seem not to melt as well as they did years ago. So if you go with butterscotch chips, in the end, you will need to spend a few minutes smashing them to get the last few to combine.
If you use butterscotch chips, get a good brand that melts better than generic.
Yes, it needs constant attention, pauses of 10-15 seconds are okay, but you can not be walking away.
You can also set up a double boiler, but it seems to be more fuss than it is worth for about 5 minutes of stirring.
A 9-inch square baking dish is perfect for this. You can also use a 9-inch round or similar baking dish.
I like to line the pan with parchment paper. Use two pieces and cross them with the edges overhanging the sides. A few dots of butter will help hold the parchment in place.
We also use small "loaf" pans about 1 ½ by 2 ½ inches to make gift-size loaves.
If you used the parchment paper, lift it out after cooled.
But if you didn't use parchment, add an inch of hot water to the kitchen sink and set the fudge in the water for a short time to loosen the fudge.
❄️How to store
Chocolate fudge should be stored in an airtight container and cooler room temperature for about 2 weeks.
Some people suggest storing fudge in the refrigerator for 3 to 4 weeks, but this can pull moisture out of fudge and cause a dry texture. I don't recommend refrigeration.
In preference to the fridge, I prefer the freezer. Freeze fudge in an airtight container for up to 3 months
📖Candy Recipes
Crock Pot Chocolate Peanut Clusters
Easy Oreo Fudge
Crock Pot Fudge
This recipe is part of Christmas Candy Recipes. Check out other easy candy recipes.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Start with a medium non-stick saucepan over low or medium-low heat. Two bags of semi-sweet chocolate chips, but I suggest one chocolate and one butterscotch.
Add two bags of chips and one 14 oz can of sweetened condensed milk to a non-stick pan. Stir continuously until all is melted and mixed.
While the mix is melting, prepare a pan for the fudge. You may use a 9X9 square pan with some parchment paper. Use dots of butter to hold the parchment paper in place.
When the ingredients are completely melted (about 5 minutes), remove from heat. If you used butterscotch chips, you might need to smash a few that did not melt completely. Add one teaspoon vanilla and mix. Add 1 cup of chopped walnuts. Other things can be substituted or added here.
Pour an even layer of the fudge mixture into your prepared pan and smooth the top.
Allow to cool, then cut into 1-inch squares to serve.
📝Full Recipe
Easy 5-Minute Chocolate Fudge
Ingredients
- 24 oz semi-sweet chocolate chips - milk or dark chocolate if preferred
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla
Optional
- 1 cup chopped walnuts - or pecans
- 12 oz butterscotch chips - Substitute for equal amount of chocolate chips.
Instructions
- Start with a medium non-stick saucepan over low or medium-low heat. Two bags of semi-sweet chocolate chips, but I suggest one chocolate and one butterscotch.
- Add two bags of chips and one 14 oz can of sweetened condensed milk to a non-stick pan. Stir continuously until all is melted and mixed.
- While the mix is melting, prepare a pan for the fudge. You may use a 9X9 square pan with some parchment paper. Use dots of butter to hold the parchment paper in place.
- When the ingredients are completely melted (about 5 minutes), remove from heat. If you used butterscotch chips, you might need to smash a few that did not melt completely. Add one teaspoon vanilla and mix. Add 1 cup of chopped walnuts. Other things can be substituted or added here.
- Pour an even layer of the fudge mixture into your prepared pan and smooth the top.
- Allow to cool, then cut into 1-inch squares to serve.
My Private Notes
Recipe Notes
Pro Tips:
- Quality matters, use good ingredients.
- I suggest using 1 bag of chocolate chips and 1 bag of butterscotch-preferred. But many will use two bags of chocolate chips. Your choice.
- If using butterscotch chips, they don't melt as well as chocolate and will need to be smashed some at the end.
- A nine-inch square pan lined with parchment paper or a well-buttered.
- If using parchment paper, a few dots of butter help hold it in place.
- If using a buttered dish, setting it in warm water for a few minutes will loosen the fudge for removal.
- Decorate if desired immediately after placing in pan.
- Cool before removing from pan. You may need to set the pan in hot water to loosen the fudge.
- For fudge wreath instructions, see the text of the post.
- Store in a cooler room temperature environment for up to 2 weeks. Refrigeration can dry out the fudge.
- Will freeze well for up to 3 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Originally Published December 21, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Mary
Will Peanut Butter chips work in this recipe? I am looking for a good peanut butter fudge recipe that does not need marsh mellow creme. Thank you!
Dan Mikesell AKA DrDan
Hi Mary,
Welcome to the blog.
I have never done that substitution. I have seen it suggested on other sites but just in the text. But most peanut butter fudge recipes are more complicated, so I suggest looking at some of them... just google 5-minute peanut butter fudge.
Dan
Julie
I love this recipe!! It is so easy and tastes delicious. I just made another batch and it turned out oily. What did I do wrong this time? I haven’t changed any ingredients. Did I cook it too long? Or too hot? I took a paper towel to sop up some of the oil laying on the top. It is still cooling so I don’t know how it will end up.
Dan Mikesell AKA DrDan
Hi Julie,
Welcome to the blog.
I do enjoy this recipe every December.
About the oil... Some chocolate has more oil. They can separate if over-heated some or even sometimes if they get old. So to solve that, I would watch closely and remove it from heat as soon as it is melted enough to come together. You might also try a different brand of chocolate and make sure it is not old.
Thanks for the note and rating.
Dan
Kammy
My mom has been making this since the 1970s. I had misplaced her recipe so checked on line and sure enough! Here it is!
We have always made 1 adjustment that is worth noting. Once chocolate is melted, add 1 to 2 Tbsp of butter and continually stir(firmly) with a whisk till incorporated; Add vanilla at the same time. finally add the nuts.
Linda
I've made a lot of fudge in the past and thought I would try this easy one. Unfortunately it was not good. It tasted just like semi sweet chocolate chips in square form. Maybe it would have been better with the butterscotch chips
Amu S.
you can also do this in micro at 30 sec intervals works great i use less than full power usually about 70% melt chips or almond bark with milk stir in vanilla and nuts at the end
Tom
Hi Dr. Dan,
I followed the recipe to a T -- except I used two bags of chocolate chips and omitted the butterscotch. My fudge turned out a little dry and crumbly. Is it possible I let it it go too long on the stove?
Tom
Dan Mikesell AKA DrDan
Hi Tom,
Welcome to the blog.
The answer is yes, too long can change the texture. Just take it to the point of it melted enough to all mix. It is also easy to overshoot the endpoint if the burner is turned up. So "low and slow" and the endpoint of just when it will all mix together.
One other thing, some of the lower end chips will not melt well, resulting in overcooking and poor texture.
Have a good holiday.
Dan
Karen Newman
This was my first time making fudge. THANK YOU for making it easy and super yummy!!!. Definitely a recipe I can remember without having to dig out the recipe cards. Much appreciated.
HAPPY HOLIDAYS
next up is the bacon candy. Can't wait!
Kristin
The ingredients say 2 12 ounce bags of chocolate chips then in the recipe it says 2 14 ounce bags of chocolate chips. I went with 2 12 ounce bags.
DrDan
Hi Kristin,
Welcome to the blog.
And good proofread, I believe it has been like that for 7 years.
Now fixed. You are correct it is two 12 oz bags of chocolate chips. When using butterscotch chips, a bag is 11 oz.
Thanks for the note and Happy Holidays.
Dan
Lois
I don’t have to let it come to aboil? I did mine, was I wrong in doing so?
DrDan
Hi Lois,
Welcome to the blog.
Boil is too hot. You just want everything to melt so you can mix there together. I it came out ok then fine but that will tend to ruin fudge.
Dan
Susan
This is the best fudge recipe one can make. Use the chocolate chips and butterscotch chips, you won’t be disappointed! Definitely a five star rating!
DrDan
Hi Susan,
Welcome to the blog.
I do like the addition of the butterscotch.
Happy Holidays and thanks for the note.
Dan
Cynthia
This fudge was so much like my daddy’s i could eat it every day. Thanks I did not have his recipe so I’ll use this.
DrDan
Hi Cynthia,
Welcome to the blog.
This is a very nice fudge. I remember using marshmallow etc in the past. Lot's of work and touchy to make. This is as good or better.
Thanks for the note and have a great holiday.
Dan
Sarah
That fudge wreath is the cutest! Thanks for the idea, can't wait to make this! :)
Arden Kervin
time is time is time
Nancy
I love fudge but am not a fan of butterscotch...Can I just leave out the 9 ounces of butterscotch and make as per recipe without them? Or should I substitute 9 ounces semisweet chocolate chips instead to balance out the recipe? Thanks for any help on this.
DrDan
Hi Nancy,
I'm sure that would be fine to substitute but I would not just leave it out. I just published a crock pot fudge and many similar recipes just use 2 bags of semisweet with the one can of sweetened condensed milk plus vanilla. So 12 +9 or 12 +12 oz either should work fine.
Dan
MK
This is an easy 5....,if you add a 1/2 cup of currants which is actually in the original recipe. People LOVE this and think there is alcohol in the fudge. It's the currants that provide that taste. And I use pecans rather than walnuts. So YUMMY!!