No Fail Fudge Recipe (2024)

4.99 from 896 votes

ByTrisha HaasPublished: Updated:


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This EASY FUDGE RECIPE is so easy because it’s just a three-ingredient chocolate fudge! Heat, stir, and set, wow! A totally no-fail fudge recipe!

In under 10 minutes, you can be well on your way to a thick, rich, and chocolaty dark fudge that will tempt your taste buds all day. No double boiler, marshmallow, or candy thermometer makes this homemade fudge recipe a perfect treat for holiday parties.

These simply delicious traditional fudge squares are also amazing gift chocolate and wrap up beautifully.

No Fail Fudge Recipe (1)

Why you will love this 3 Ingredient Fudge Recipe

No fail Fudge is one of those desserts people love to buy, with entire shops set up and hoards of incredible flavors. But it’s also SO incredibly easy to make that buying it seems like a shame!

From easy peanut butter fudge, to classic chocolate to even mint fudge, this three-ingredient recipe makes even the most novice chef look like a pro.

Call this fudge old-fashioned or classic, but no matter what you call it, you will call it DELICIOUS!

In this recipe, I used semi-sweet chocolate chips, so I think technically, this could count as a dark chocolate fudge recipe.

This perfect treat is so rich and comes together quickly (in only 10 minutes!), and then time to chill and set. I always chill overnight for the best results.

As with all simple fudge recipes, you can probably get away with an hour or two in the freezer if you need it quickly.

Easy Fudge Ingredients

Simply done, you only need chocolate chips, condensed milk, and butter for a smooth chocolaty finish. Amazing fudge should not be gritty, grainy, or chewy – just a melt-in-your-mouth sweet treat fudgy mixture!

  • semi-sweet chocolate chips
  • sweetened condensed milk
  • unsalted butter

How to make No Fail Fudge

  1. Line an 8×8 square baking pan with aluminum foil and spray lightly with nonstick cooking spray. Set aside.
  2. Add chocolate chips, sweetened condensed milk, and butter to a heavy saucepan. (note: in the video, you probably see a variety of sizes of chips – that is because when I made the video, I had several opened bags and used the rest of some of the smaller ones up.)
No Fail Fudge Recipe (2)
  1. Heat your chocolate mixture over medium-low heat, stirring constantly with a wooden spoon, until butter and chocolate are melted, and the mixture is smooth and creamy. It is VERY important to continue to stir and not walk away from your fudge! This process takes me about 7 minutes on my gas stove. Your chocolate should be smooth and slightly thick (not soupy) or hard. To me, the consistency is a bit like frosting, but officially the terminology is called a “soft ball” stage.
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  1. Pour your melted chocolate into the prepared baking dish and spread evenly with the back of a spoon. Refrigerate fudge overnight or until firm.
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  1. Once firm, remove homemade fudge from the refrigerator and peel fudge edges away from the foil.
  2. Use a large, sharp knife to cut fudge into squares. Makes 42 creamy fudge squares.
No Fail Fudge Recipe (5)

Will Fudge Firm in Freezer?

If you need your fudge quickly, I have never had a problem popping it into the freezer for a few hours instead of the fridge to set.

Also, note when cutting, the knife can get really fudgy, and as you go along, your cuts may not be as clean. Simply wipe off the knife after a few slices to get an even cut on the squares.

No Fail Fudge Recipe (6)

Can I use Fat-Free Sweetened Condensed Milk?

We have all been there- you get home and realize that you grabbed the fat-free, sweetened condensed milk and do not want to run back to the store. DO NOT USE IT IN FUDGE.

I am so sorry to say that, but I have done it to test, and it’s just NOT the same.

The texture and taste are both really off, and it doesn’t set as well. If that happens to you, maybe try my peanut butter fudge recipe because it does NOT have condensed milk.

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Related Chocolate Recipes

  • This easy holiday Christmas bark recipe has pretty little swirls of red and green but is so easy to change up for every holiday.
  • Did you know that brownies can be made with black beans?
  • The original hot chocolate cocoa bombs recipe.
  • I also really love these delicious No Cook S’mores – I am all about not cooking over the holiday season!
  • Creamy and rich, making a chocolate chip cheese ball has never been easier.
  • The perfect crockpot holiday chocolate candy to gift.
  • Layers of thick chocolate and caramel, these gooey chocolate and caramel bars are a reader favorite.

No Fail Fudge Recipe (8)

4.99 from 896 votes

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Easy Fudge Recipe (NO FAIL!)

Author Trisha Haas – Salty Side Dish

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 8 hours hrs 30 minutes mins

No Fail Easy Fudge Recipe with only 3 simple ingredients to perfectly silky rich and decadent chocolate fudge in just 10 minutes!



  • Line an 8×8 square baking pan with foil (bring foil up over the sides of the pan for easy removal) and spray lightly with nonstick cooking spray. Set aside.

  • Add chocolate chips, sweetened condensed milk and unsalted butter in a saucepan.

  • Heat the fudge mixture over medium-low heat, stirring constantly with a spatula until butter and chocolate are melted, and the mixture is smooth. This typically takes about 7-8 minutes on a gas stove, and the fudge should be smooth, even, and much like frosting.

  • If you underheat, the chocolate could be soupy, and if you overheat, it could seize up and harden in the pan. This is a slow and steady process while stirring.

  • After the fudge is smooth and melted, pour fudge into the prepared pan and spread evenly with the back of a spoon.

  • Refrigerate the fudge pan overnight or until completely firm.

  • Once firm, carefully lift the foil from the pan and set it on a cooking board. Peel foil from the sides of the fudge.

  • Use a large, sharp knife to cut into squares, wiping chocolate from the knife blade (carefully) between cuts for a smooth cut.

  • Makes 42 squares



  • NOTES: See full recipe article for tips on cutting and setting fudge!
  • I sometimes set my fudge quicker in the freezer.
  • Keep fudge in the fridge in an airtight container to store leftovers.


Serving: 42squares | Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 26mg | Fiber: 1g | Sugar: 14g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

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4.99 from 896 votes

No Fail Fudge Recipe (9)
No Fail Fudge Recipe (2024)


Is evaporated milk or condensed milk better for fudge? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

What is the key to successful non grainy fudge? ›

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking.

Why won't my 2 ingredient fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Why won't my condensed milk fudge set? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

What happens if you use evaporated milk instead of sweetened condensed milk? ›

For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.

Why is my condensed milk fudge grainy? ›

– There are a number of reasons why the fudge was grainy. It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough.

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

What went wrong with my fudge? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

What happens if you boil fudge too long? ›

Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.

Can you redo fudge that didn't set? ›

OPTION 4) If you think the reason it didn't set was because you didn't heat it to the right temperature, you could try putting it back into the pan and re-cooking.

Why don't you stir fudge? ›

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

Why does my fudge fall apart when I cut it? ›

Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture. Follow the recipe instructions closely and use a timer to avoid overcooking.

Do you stir fudge while it is boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

What keeps fudge from getting hard? ›

If you let your fudge get too hot, the sugars will start to concentrate and the fudge will be crumbly, dull, and hard. To fix it, put it back into the saucepan and add about 3–4 US tbsp (44–59 ml) of 35% fat whipping cream. Stir the mixture as you heat it until the sugar in the fudge is melted.

What makes fudge softer? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

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