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Learn how to make Easy Fudge so many different ways! If you can melt chocolate chips you can make this classic fudge recipe that always turns out perfect. Whether you’re a beginner at making fudge or you’re an old pro wanting to explore new flavor combinations this guide is for you! Learn the base recipe, flavor variations, tips and tricks, and how to freeze fudge!
Fudge is a classic holiday treat and I make it every single year. I have lots of traditional cooked fudge recipes (like Oreo fudge and peanut butter fudge) on this site but nothing is easier and more foolproof than this recipe.
This recipe is foolproof because you don’t need a candy thermometer or to boil sugar or set timers – it’s a 4 ingredient fudge recipe that has a creamy texture without all the guesswork. Easy fudge is perfect for beginners and pros alike and you can make it in so many ways with different flavors and combinations.
4 Ingredient Base Recipe
- 3 cups of chocolate chips are the bulk of the chocolate for this fudge. You can use milk chocolate chips, semi-sweet chocolate chips, white chocolate chips, even dark chocolate, butterscotch, or peanut butter chips.
- One 14-ounce can of regular sweetened condensed milk (not non-fat or fat-free) helps melt the chocolate and get that soft fudge texture.
- Salt and vanilla extract round out the main recipe.
- Easy fudge is best made in an 8-inch or 9-inch square pan. You can use either pan interchangeably, but the 8-inch pan will yield a slightly thicker fudge.
- I prefer making this on the stove so I can control the heat but you can also melt in the microwave, just use 50% power and stir often.
Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.
Variations Guide
Easy fudge has so many variations and can be made into hundreds of fudge flavors by making some simple additions.
Add 1-2 cups of the following:
- Chopped nuts (pecans, walnuts, peanuts, etc)
- Chopped candy (peanut butter cups, M&Ms, peppermint bark, etc)
- Chopped cookies (Oreos, Biscoff cookies, chocolate chip)
- Sprinkles or chopped candy canes (use approximately 1/2 cup)
Instead of (or in addition to) vanilla extract, use 1/2 tsp:
- Almond Extract
- Rum or Hazelnut extract
- Lemon or orange extract
- Coffee extract
- Peppermint or coconut extract
- Orange or lemon zest
- Spices like cinnamon or pumpkin pie spice
See more fudge recipe ideas below the recipe card.
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Dorothy’s Expert Fudge Tips
- Make sure to use full fat (regular) sweetened condensed milk (any brand). Nonfat or fat-free will produce a fudge that doesn’t set up or sets up and is grainy.
- Not all chocolate chips are made equal! Whatever flavor you’re using, buy a good quality brand (like Nestle, Trader Joes, Ghirardelli, or Guittard). While store brand will work, the flavor won’t be quite the same.
- Stir constantly or almost constantly while melting over medium or medium-low heat. You don’t want the chocolate to burn.
- Have everything ready to go – all your ingredients measured out and your pan prepared – before starting so that you don’t walk away from the stove.
How to make Easy Fudge Recipe
Ingredients
- 3 cups (510g) chocolate chips (any flavor; see note)
- 1 (14 ounce) can sweetened condensed milk (regular; not nonfat)
- 1 teaspoon vanilla extract
- Pinch salt
- 1-2 cups add-ins, optional (see notes)
Instructions
- Line an 8×8-inch or 9×9-inch pan with foil and spray with nonstick cooking spray. Prep all ingredients.
- Add chocolate chips and sweetened condensed milk to a medium saucepan. Heat over medium or medium-low heat and stir almost constantly until chocolate is melted.
- Remove from heat. Add vanilla or other extract and salt. Stir to combine, then stir in any add-ins.
- Pour into prepared pan. Allow to cool to room temperature then chill to set.
- Cut into small squares and store in an airtight container in the fridge up to 2 weeks or freezer up to 3 months.
Recipe Notes
- You can use any kind or flavor of chocolate chip: milk, semi-sweet, white, dark, even butterscotch or peanut butter chips or a combination.
- Use approximately 1-2 cups of chopped nuts, candy (i.e. peanut butter cups or M&Ms), coarsely chopped cookies (Oreos, etc).
- Use approximately 1/2 cup sprinkles or candy cane pieces
- Mix 1/2 cup shelf-stable peanut butter into the melting chocolate mixture.
- Swap vanilla for 1/2 teaspoon of another flavor extract (almond, peppermint, lemon, orange, etc)
- Add 1 teaspoon cinnamon or pumpkin pie spice
- Add 1 teaspoon lemon zest or orange zest
- Sprinkle top with sea salt
Recipe Nutrition
Fudge Variations
Chocolate Fudge
- Add 1 cup chopped nuts for Chocolate Walnut Fudge (or pecan, peanut, almond, etc).
- Rocky Road Fudge: fold in 1 cup mini marshmallows and 1/2 cup chopped peanuts.
- Mocha Fudge: add 1 tsp espresso powder
- Kit Kat Fudge: top or fold in Kit Kat Bars.
- Reese’s Fudge: fill with chopped peanut butter cups
- Amaretto Fudge: add amaretto with the vanilla
White Chocolate Fudge
- Peanut Butter Fudge: add 1/2 cup peanut butter with the white chocolate chips
- Oreo Fudge: add 1 cup chopped Oreos
- Candy Cane Fudge: add 1/2 cup chopped candy canes and 1/4 tsp peppermint extract
- Cranberry Pistachio Fudge: Add 3/4 cup each chopped pistachios and cranberries
- Birthday Cake Fudge: Add 1/2 cup sprinkles and use cake batter extract
Other Favorite Fudge Flavors
- Butterscotch Fudge using butterscotch chips
- Peanut Butter Fudge using peanut butter chips
- You can even tint white chocolate fudge with food coloring (like I did with my Halloween fudge, Valentine’s Fudge or Oreo Peppermint Fudge)
FAQs
Overheating the fudge, using nonfat sweetened condensed milk, or low-quality chocolate leads to grainy fudge.
The chocolate may have separated because the heat was too high. If your stove cooks hot, use medium-low heat. Peanut butter fudge is often a bit oilier as well, because of the oils in the peanut butter.
Sometimes fudge needs to be refrigerated to set fully. If it’s still soft, reheat the fudge and add an extra cup of chocolate chips.
Too much heat can cause chocolate to seize. Reduce the heat.
No it must be sweetened condensed milk to make easy fudge.
Yes, but add about 1 tablespoon of butter for smoother melting if you notice it’s having trouble.
Easy Fudge Step-by-Step
- Place chocolate chips and sweetened condensed milk in a medium saucepan.
- Heat over medium heat and stir almost constantly until chips are melted and mixture is smooth.
- Remove from heat and add flavoring, salt, and add-ins.
- Place in prepared pan and let set. Cut into squares once cool.
