This easy, foolproof 5-minute fudge is also a true 3-ingredient fudge recipe—just chocolate chips, sweetened condensed milk, and vanilla. No marshmallows, no thermometer, and no stress.
Rich, chocolaty, and easy to customize, it’s a perfect quick fudge recipe for holiday gifts, party trays, or whenever you need a chocolate fix. Make it faster as a 3-minute microwave fudge.
Hi Readers, Did you add us to your Google Search already? Thank you, but it probably did not work. Please click the button and try again—it is now fixed.
Jump To (scroll for more)
Featured Comment by Karen:
⭐⭐⭐⭐⭐
"I love this recipe!! It is so easy and tastes delicious."
🍫 TL;DR — Recipe Summary
- What: An easy 5-minute fudge recipe made with just 3 ingredients—chocolate chips, sweetened condensed milk, and vanilla.
- Why: Rich, creamy, and foolproof with no candy thermometer — perfect for the holidays.
- How: Melt the chocolate chips with sweetened condensed milk over low heat, stirring constantly. Stir in vanilla, spread in a prepared pan, and cool until set.
🥣 Ingredients for 3-Ingredient Fudge
- Chocolate chips — Semi-sweet is the classic, but milk or dark chocolate work too. Use two 12-ounce bags. Butterscotch can provide a more classic flavor and may be used for half the chips.
- Sweetened condensed milk — The key to smooth, firm fudge. Do not substitute regular milk, cream, or evaporated milk—the fudge won't set properly.
- Vanilla extract — Just a teaspoon ties it all together.
- Optional add-ins: nuts (pecans, walnuts), peppermint candy, or crushed cookies.
🥫 Quick Answer: No Sweetened Condensed Milk? No Problem!
Combine: 1 (12-ounce) can evaporated milk + 1½ cups granulated sugar.
Heat: Bring to a gentle boil over medium heat, stirring constantly.
Cool: Remove from the heat and let cool before using—it will thicken as it cools.
👨🍳 Quick Overview: How to Make 5-Minute Fudge
1. Prep the Pan
Line an 8×8, 9×9, or 9-inch round with parchment or foil (leave an overhang for handles). Mini loaf pans also work great for small, gift-size loaves.
✅ Pro Tip: Use a few dots of butter under the parchment to keep it from sliding.
2. Combine and melt
Add chocolate chips and sweetened condensed milk to a non-stick saucepan over low to medium-low heat. Keep the heat low and stir constantly to avoid scorching or grainy fudge.
✅ Pro Tip: Want to skip the stovetop? Try the 3-minute microwave fudge version below—it’s just as foolproof.
3. Stir until smooth, then finish
Stir until fully melted and glossy (about 5 minutes). Remove from heat, stir in vanilla. Optional: fold in nuts or other mix-ins.
4. Cool and cut
Spread evenly in the prepared pan, let cool until set, then cut into 1-inch squares.
✅ Pro Tip: If fudge sticks, set the pan in ½ inch of hot water in the sink for a minute — it will release cleanly.
👇 Scroll to the printable recipe card for complete instructions and the step-by-step photos—or keep reading for tips and options.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🤔 Ingredient Variations
- Chocolate chips — Semi-sweet is classic, but milk or dark also work. Mix and match if you like.
- White chips need special handling — see White Chocolate Oreo Fudge.
- Butterscotch chips can replace half the chocolate for a more classic flavor. They may not melt as smoothly, so use good-quality chips, make the fudge on the stovetop, and allow a few extra minutes of stirring and smashing the chips to combine.
- Butter option — For richer flavor, stir in 2–4 tablespoons of real butter with the condensed milk.
- Nuts (fold in after cooking) — Pecans or walnuts are traditional, but peanuts or pistachios also work.
- Other add-ins (fold in after cooking) — dried cherries/currants, chopped cookies, peanut butter chips, crushed peppermint/candy canes.
🤔 How to Make 3-Minute Microwave Fudge
- Combine chocolate chips and sweetened condensed milk in an uncovered, microwave-safe bowl.
- Heat for 1 minute, then stir well.
- Continue heating in 20–30-second bursts, stirring after each, until the mixture is smooth and glossy — about 3 minutes total.
- Finish by stirring in vanilla, and any optional nuts or add-ins.
✅ Pro Tip: Stop heating as soon as the chocolate is melted and smooth. Overcooking can make the fudge grainy or dry.
😊 More Easy Candy Recipes
This fudge is a holiday staple in our house, but we now make Crock Pot Chocolate Peanut Clusters just as often — perfect for dropping off plates of candy to friends and neighbors.
You might also enjoy:
- Easy Oreo Fudge — a white chocolate twist.
- Crock Pot Fudge — with slow cooker adaptations.
This recipe is part of my Christmas Candy Recipes collection. Check out more easy candy ideas there.
❄️ How to Store Fudge
- Room temperature: Store in an airtight container at a cooler room temp for up to 2 weeks.
- Refrigerator: Some suggest 3–4 weeks in the fridge, but it tends to dry the fudge. I don’t recommend it.
- Freezer: For longer storage, freeze in an airtight container for up to 3 months.
👉 For gifting, cut fudge into squares, or pour into mini loaf pans lined with parchment to make small loaves. Wrap and box once cooled.
🎄 How to Make a Fudge Wreath
A fudge wreath makes a festive edible centerpiece with just a round pan and a little decoration.
- Prepare the pan. Butter a 9-inch round pan. Place the empty condensed milk can in the center, wrapped in plastic wrap.
- Pour the fudge. Spread the hot fudge mixture evenly around the can.
- Decorate. Add red and green candied cherries, sprinkles, walnuts, or currants for a festive look.
- Cool and remove. Let the fudge cool completely, then loosen the pan if needed by setting it briefly in warm water. Lift out the can and remove the wreath.
📖The Recipe Card
Easy 5-Minute Fudge (3 Ingredient Recipe)
Ingredients
- 24 oz chocolate chips - semi-sweet, milk, or dark chocolate
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts
Step-by-Step Instructions
Prep the pan
- Line an 8×8, 9×9, or 9-inch round with parchment or foil (leave an overhang for handles). Mini loaf pans also work great for small, gift-size loaves.
Combine and melt
- Add chocolate chips and sweetened condensed milk to a non-stick saucepan over low to medium-low heat.
Stir until smooth, then finish
- Stir until fully melted and glossy (about 5 minutes). Remove from heat, stir in vanilla. Optional: fold in nuts or other mix-ins.
Cool and Cut
- Pour an even layer of the fudge mixture into your prepared pan and smooth the top.
- Allow to cool, then cut into 36 pieces to serve.
Recipe Notes
Pro Tips:
You can mix or match your chocolate chips. Butterscotch chips can replace half the chocolate but may not melt as smoothly. Use the stovetop and allow a few extra minutes of stirring and smashing the chips to combine. If using parchment paper, a few dots of butter help hold it in place. If fudge sticks in the pan, set it in warm water for a few minutes to loosen. Decorate immediately after smoothing in the pan, if desired.More:
- For fudge wreath instructions, see the post.
- Store at room temperature for up to 2 weeks. Refrigeration can dry out the fudge.
- Fudge will freeze well for up to 3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
While this easy chocolate fudge recipe seems all over the internet, we first saw it when Rachael Ray was on Oprah and Rachael Ray Throw a Holiday Party many years ago. We often refer to it as Rachael Ray's 5-Minute Fudge, but it is also featured on the back of Eagle Brand Condensed Milk cans. I have expanded the discussion and options.
Originally Published December 21, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Linda says
I was looking for my old Nestle chips walnut fudge recipe. I think this is it except I used tin foil in a round cake pan, layer of walnuts in a circle, then put fudge on top and cooled. Kind of like your wreath.Heavy on the walnuts.
Dan Mikesell AKA DrDan says
Hi Linda,
Welcome to the blog. I have never seen that recipe but this one is highly adaptive to any thing you want to do.
Dan
Mary says
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 says
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 says
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 says
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 says
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 says
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. says
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 says
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 says
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 says
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 says
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 says
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 says
I don’t have to let it come to aboil? I did mine, was I wrong in doing so?
DrDan says
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 says
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 says
Hi Susan,
Welcome to the blog.
I do like the addition of the butterscotch.
Happy Holidays and thanks for the note.
Dan
Cynthia says
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 says
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 says
That fudge wreath is the cutest! Thanks for the idea, can't wait to make this! :)
Arden Kervin says
time is time is time
Nancy says
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 says
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 says
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!!