Fudge is a creamy, smooth chocolate square made from just two ingredients and takes about two minutes to make! This Fudge Recipe comes out perfect every time. Quick, easy and delicious!

Fudge Recipe- The Easiest Fudge Recipe you’ll find!

This fudge recipe will absolutely, positively blow your mind! Two ingredients and two minutes is all you need to prepare this fudge recipe.

I’ve always really liked fudge, it reminds me of Christmas for some reason. (Which, by the way, is less than 2 months away!) As I am prepping for the upcoming holiday season, I figured I’d better get working and perfect my fudge recipe.

After eating way too much fudge, I’ve finally perfected the easiest, tastiest fudge recipe!

I combine two different types of chocolate chips, which really gives this fudge the perfect richness. It’s not too sweet, but definitely not too rich. It’s just right, so you’ll be able to eat about 12 pieces without getting tired of it.

How to make Fudge

Like I said earlier, this recipe only calls for 2 ingredients. Chocolate and sweetened condensed milk.

I will always and forever use a mix of half milk chocolate and half semi-sweet chocolate chips. So, I guess technically I use 3 ingredients. You can be the judge of that one!

I always splurge on the chocolate chips when making fudge. Don’t get me wrong, I am usually a store-brand, cheapity-cheap kind of gal.. but don’t mess around with the chocolate in any fudge recipe. You want high quality stuff! It melts better and tastes better.

I always use Guittard Milk Chocolate Baking chips (they are my absolute favorite milk chocolate chip!) and then good quality semi-sweet chocolate chip. I’m not as picky with brands when it comes to semi-sweet.

Pour 1 cup of each into a medium sized microwave safe bowl. I like to use my 4 cup liquid measuring cup.

Next, pour a can of sweetened condensed milk into the bowl. No need to stir.

Microwave for 1 minute and 30 seconds, stopping at 30 second intervals to stir. So you’ll want to stop at 30 seconds, stir. 1 minute, stir etc.

Stir vigorously, until the chocolate chip and sweetened condensed mixture is smooth. You will need to work quickly, as the fudge will start to set.

Pour the fudge onto a parchment paper lined cookie sheet. Roughly spread the fudge into a rectangle, keeping the fudge about 1 inch thick.

Pop the fudge into the refrigerator and let it sit for 30 minutes to 1 hour before cutting.

To cut, first cut the edges off to create a nice, clean edge. Then proceed to cut the fudge into 1 1/2 inch squares.

Frequently Asked Questions about this Fudge Recipe:

Does this Fudge need to be stored in the refrigerator?

No, the only reason the fudge is put into the fridge to begin with is to help it set faster. This fudge is completely safe at room temperature.

How long does the Fudge stay good?

The fudge will stay good at room temperature for up to 3 days. If kept in the fridge, the fudge will stay good for up to 5 days.

Can Fudge be frozen?

Yes! It freezes extremely well! Simply wrap the fudge pieces in parchment paper and freeze them in an air tight container or baggie. When thawing, just let the fudge sit at room temperature for a few hours.

Can I double this Fudge Recipe?

Yes! It will most likely require more time the microwave though. Just keep microwaving in 30 second intervals until the fudge is creamy and smooth.

When is the Fudge ready to cut?

The fudge should be firm to the touch before it is cut. If the center still feels soft when gently pressed, it needs to sit for longer before cutting. The fudge can be refrigerated to help speed up this process.

What is the easiest way to cut Fudge?

Definitely use a sharp knife! I like to heat the knife a little by running it under hot water, dry off the knife and then cut the fudge. The hot knife will slide through the fudge like butta. Reheat the knife under hot water then dry, in-between each cut.

What other desserts would you recommend to pair with the fudge for Christmas Plates?

I am definitely a classic chocolate chip cookie fan! If you want to get a little creative, my Raspberry Cheesecake Cookies are ta-die-for!

YIELD: 30-36 SQUARES OF FUDGE