Let’s be honest, not all fudge is created equal. We have all experienced some gritty, subpar fudge in our lives. It’s a very sad thing that we are here to rectify! Foolproof homemade fudge is quick, easy, and completely smooth. We know you’ve been led astray in the past, but trust us, this truly is the best and creamiest fudge ever!
For a more traditional option, try our old fashioned fudge.
Why My Recipe
- The easiest fudge recipe ever with just 3 ingredients and endless possibilities.
- Smooth and creamy every time. No graininess here!
- Use the base to turn it into tons of different flavors to satisfy every craving.
Flavor Variations:
There are so many flavor variations for fudge, and we love them all!
Nut Fudges: stir in 1/2 cup roughly chopped nuts (pecan, walnut, or almond). Consider replacing all or part of the vanilla extract with the corresponding nut extract.
White Chocolate Fudge: replace semi-sweet chocolate chips with white chocolate chips.
Marbled Fudge: make half of the recipe with white chocolate chips and the other half with semi-sweet chocolate chips. Spoon each into prepared pan to dot the bottom then use a butter knife or toothpick to swirl together.
Mint Chocolate Fudge: replace vanilla extract with 1 teaspoon peppermint extract.
Peanut Butter Fudge: requires a slightly different recipe using 14 ounces sweetened condensed milk, 1/2 cup creamy peanut butter, 12 ounces white chocolate chips, and 1 teaspoon vanilla extract.
Where’s the sugar?
Sugar is what can make fudge gritty, and we definitely don’t want gritty fudge. By using sweetened condensed milk, you don’t need any additional sugar, and there is no grittiness! Win win!
Troubleshooting: My fudge didn’t set up!
This recipe requires only three ingredients so it’s important that you use the correct ingredients and avoid making any substitutions. The main reason why your fudge may not set up is that you may have inadvertently used the wrong ingredients.
SWEETENED CONDENSED MILK: We DO NOT recommend using a low-fat or fat-free sweetened condensed milk. DO NOT use evaporated milk, milk, cream, or half and half. Only use full fat sweetened condensed milk. For a dairy-free alternative, sweetened condensed coconut milk has been reported to work, but results may vary.
CHOCOLATE CHIPS: The flavor of your fudge will only be as good as the quality of the chocolate chips you use. This recipe works best when made using semi-sweet chocolate chips. DO NOT use carob chips, sugar-free chocolate chips, or other chocolate chip alternatives. Sometimes off-brand or cheap chocolate chips are not actually chocolate so be sure to read the label closely. Milk chocolate chips contain a different fat ratio and may cause your fudge to be on the softer side.
Storage Instructions
Fudge needs to be stored in an airtight container in the fridge. However, if you want to store it for longer than a month, your best bet is to wrap it in plastic wrap, place in a freezer bag, and freeze.
More fudge goodness…
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
If I do not have parchment paper with wax paper, also work.
Since this fudge is made in the microwave, wax paper could work if you’re just lining the pan and not exposing it to heat. But I still recommend parchment paper because it’s thicker and more reliable, and it won’t risk melting or sticking. If all you have is wax paper, go ahead—just keep an eye on it.
So good and SO EASY! This was better than we expected. Highly recommended! This recipe is a keeper. Looking forward to trying some of the variations
It’s always so smooth and creamy. Try all the variations!
Hello so I made the fudge yesterday and left it in the fridge overnight. When I went to cut it the bottom was really sticky. Do you know what I did wrong? It does taste good but I don’t know why the bottom was so sticky.
Glad to hear it tastes good! A sticky bottom usually means the fudge didn’t fully set or the mixture wasn’t cooked quite long enough to reach the right consistency before chilling. It can also happen if there’s a bit of extra moisture or if it wasn’t stirred well enough during the melting process. Letting it sit out at room temperature for a bit before cutting can help.
Can you use maple extract with white chocolate and walnuts to make a maple walnut fudge.
You definitely could!