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 perfect for quick holiday gifts, party trays, or whenever you need a chocolate fix.
Jump To (scroll for more)
- ❤️ Why Everybody Loves This Fudge
- 🥣 Ingredients for 3 Ingredient Fudge (with Options)
- 👨🍳Quick Overview: How to Make 5-Minute Fudge
- 🤔Ingredient Variations
- 👍 Flavor Options
- 🤔 How to Make 5-Minute Microwave Fudge
- 😊 Other Easy Candy Recipes to Make
- ❄️ How to Store Fudge
- ❓ FAQs
- 🎄 How to Make a Fudge Wreath
- 📖The Recipe Card
Featured Comment by Karen:
⭐⭐⭐⭐⭐
"I love this recipe!! It is so easy and tastes delicious."
❤️ Why Everybody Loves This Fudge
- Quick & simple: No candy thermometer, no tricky steps - just melt, stir, and set.
- Only 3 ingredients: Chocolate chips, sweetened condensed milk, and vanilla.
- Always works: Beginners get great results every time - no fail fudge.
- Holiday perfect: Makes great gifts, party trays, or last-minute treats.
- Easy to customize: Stir in nuts, candy canes, or butterscotch for variations.
🥣 Ingredients for 3 Ingredient Fudge (with Options)
This fudge only needs three simple ingredients: chocolate chips, sweetened condensed milk, and vanilla extract. That's the base recipe.
- 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. Don't confuse it with evaporated milk-it won't work here.
- Vanilla extract - Just a teaspoon ties it all together.
- Optional add-ins: nuts (pecans, walnuts), peppermint candy, or crushed cookies.
👨🍳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.
✅ Pro Tip: Keep the heat low and stir constantly to avoid scorching or grainy fudge.
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.
🤔Ingredient Variations
- Chocolate chips - Two 12-ounce bags. 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. (See FAQ below for tips on melting.)
- Sweetened condensed milk - The key to smooth, firm fudge. Use a trusted full-fat brand. Don't swap with evaporated milk-it won't set.
- DIY: Simmer 12 oz evaporated milk + ¾ cup sugar for 30 minutes.
- Butter option - For richer flavor, stir in 2-4 tablespoons of real butter with the condensed milk.
- Nuts - Pecans or walnuts are traditional, but peanuts or pistachios also work.
👍 Flavor Options
This fudge is flexible. Stir these in or sprinkle on top before cooling:
- Dried cherries or currants
- Chopped cookies
- Peanut butter chips (fold in after cooking for a swirl of flavor)
- Crushed peppermints or candy canes for holiday flair
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🤔 How to Make 5-Minute Microwave Fudge
The microwave is a quick option if you don't want to use the stovetop.
- 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 optional nuts or add-ins.
✅ Pro Tip: Stop as soon as the chocolate is melted. Overcooking in the microwave can make the fudge grainy.
😊 Other Easy Candy Recipes to Make
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.
❓ FAQs
Yes - constant stirring keeps the chocolate from scorching or turning grainy. Pauses of 10-15 seconds are fine, but don't walk away. A double boiler works too, but for only 5 minutes of stirring it's usually more fuss than it's worth.
No - evaporated milk won't set into fudge. Sweetened condensed milk has added sugar and the thicker texture needed.
Yes - the base is just chocolate chips, sweetened condensed milk, and vanilla. Nuts and add-ins are optional. Technically, you could skip the vanilla and make it a 2-ingredient fudge, but I'd miss the flavor it adds.
A 9-inch square is perfect, but you can also use an 8-inch square, 9-inch round, or even mini loaf pans (1½×2½ inches) for gift-size loaves. Line with parchment or foil, leaving overhang "handles." A few dots of butter underneath will hold the parchment in place.
Butterscotch chips will add a classic flavor but may not melt as smoothly as chocolate. If you use them, buy the best quality available, do it on the stovetop, and plan on a few extra minutes of stirring or "smashing" to get them combined.
🎄 How to Make a Fudge Wreath
A fudge wreath makes a festive edible centerpiece - slice it into wedges, or wrap it whole as a holiday gift.
- You can turn this fudge into a festive holiday wreath 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
- other options in the post
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 1-inch squares to serve.
Recipe Notes
Pro Tips:
- Quality matters - use good ingredients.
- You can mix or match your chocolate chips.
- Butterscotch chips are discussed in the post.
- 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!!