This is an easy fudge recipe made with just two ingredients, and it only takes five minutes to make. This chocolate fudge still tastes creamy, chewy, and fudgy, just like the classic, and it makes the perfect quick dessert for parties or gifting.
Why This 2 Ingredient Chocolate Fudge Works
Most people are surprised when they realize 2-ingredient chocolate fudge can truly be made with only two ingredients, and this version is my personal favorite no-bake fudge to make at home. I've tested this homemade chocolate fudge many times, and what I love most is how fast it comes together without losing that creamy, chewy, fudgy texture everyone expects. Semi-sweet chocolate and condensed milk melt together into a glossy base, and because this is essentially a condensed milk fudge, it sets beautifully in the fridge and slices cleanly with that deep cocoa taste you want.
I also like that this method removes all the stress of thermometers or complicated steps, it is a dependable chocolate fudge recipe that always delivers. Whether I melt the chocolate slowly on the stove or use the microwave in quick bursts, it works perfectly every time for a quick dessert. And because it is no-bake, it's ideal for gifting, sharing, or making ahead when you need something sweet that looks impressive but only takes minutes to prepare.
Why You'll Love This Recipe
- Only Two Ingredients: No butter, no extras, just chocolate and condensed milk, nothing else needed.
- Quick to Make: Traditional fudge uses sugar, butter, milk, and cocoa powder and needs time to cook down on the stove, but this easy 2 ingredient fudge recipe goes from stove to fridge in just 5 minutes.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Sweetened Condensed Milk: I use condensed milk for its creaminess and sweetness; it gives the fudge that perfect smooth texture without needing extra sugar or cream.
- Dark Chocolate or Semi-Sweet Chocolate Chips: I go for a good-quality dark chocolate with at least 60% cocoa. It melts beautifully and balances out the sweetness from the milk, giving the fudge a rich, grown-up flavor. You can also use milk chocolate, white chocolate, or cocoa powder if you prefer.
How to Make 2 Ingredient Chocolate Fudge
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Base: Pour sweetened condensed milk into a pan and add chopped dark chocolate or semi-sweet chocolate chips.
2. Melt the Chocolate: Stir the mixture continuously over low heat until the chocolate fully melts and the texture turns smooth.
3. Spread and Chill the Fudge: Pour the smooth mixture into a parchment-lined baking tin and use a spatula to flatten the top evenly. Refrigerate for at least 1 hour, or until firm.
4. Cut into Squares: Once set, lift the fudge out of the tin, slice into squares, and serve at room temperature.
My Tips for Recipe Success
Avoid Overheating the Chocolate: I keep the heat low and pull the pan off the stove as soon as the chocolate is nearly melted. The residual heat finishes the job without scorching.
Let It Sit Before Cutting: I usually take the fudge out of the fridge and let it sit for 5-10 minutes. It softens just slightly, which makes slicing easier and cleaner.
Freeze for Longer Storage: When I want to make a big batch ahead of time, I freeze the fudge in an airtight container. It lasts for weeks and still tastes great after thawing.
Try These Fudge Recipes Next!
Recipe
2 Ingredient Chocolate Fudge
Ingredients
- 300 g Dark Chocolate - Chopped or semi-sweet chocolate chips
- 380 g Sweetened Condensed Milk - 1 can (14 oz)
Instructions
- Line a small baking tin with parchment paper and set aside.
- Gently heat the chopped chocolate or the semi-sweet chocolate chips and condensed milk together in a saucepan over low heat, stirring the whole time until the chocolate melts and the mixture becomes completely smooth, around 5 minutes.
- Pour the mixture into the prepared tin and smooth the top with a spatula.
- Refrigerate for at least 1 hour or until set.
- Lift the fudge out using the parchment, place on a cutting board, slice into squares, and serve at room temperature.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Linda says
Awesome recipe and I really appreciated how inclusive you were of all the steps, hints, and wisdoms you imparted. By far and wide, the best recipe I’ve seen, used, and tasted. This recipe is a crowd pleaser! I use a variation of lightly salted cocktail peanuts and mini marshmallows to a Rocky Road experience. Delicious! Kudos!!
Annette says
I am going to try the chocolate recipe. after I eat my supper. Annette
Estefania says
Hi Annette, Enjoy making and tasting it, hope it goes well, I am keen to know how it comes out for you.
Estefania says
Hi Linda, Happy New Year, hope you are having a good time, thanks for your comment it is really appreciated, your Rocky Road version sounds exciting.
Linda Larochelle says
The recipe is very simple and quick and delicious. Thank you.
Estefania says
Hi Linda, Thanks I am glad you found my recipe helpful 😊
Susan Lee says
You need to make it clear that this is sweetened condensed milk and not regular consensed milk.
Estefania says
Hi Susan, that is a good point thanks for your comment.
Brenda says
👌 awesome
Estefania says
Thank you Brenda, hope you are having a good time, Happy New Year.
Bonnie says
Do you turn in the heat before or after adding the chocolate? And I presume it should be on low, right?
Estefania says
Hi Bonnie, It is better to turn on the heat after adding the chocolate and melt it over low heat, but if you need to speed up then medium heat but low is always safe. let me know how it goes thanks.
Shelly says
I made this also and it was delicious! Best recipe ever!!
Estefania says
Hi Shelly, Happy New Year, I am glad that you found my recipe, and I am also very pleased to know that you tried this recipe.
Karen McKinnon says
How much chocolate do you use
Kendra Palmer says
300 grams or 1 1/4 cups
Estefania says
Thanks Kendra
Sinette Napoleon says
I am going to try out the recipe for the fudge unless I say you didn't put out the temperature heheat the chocolate and milk is it is on low medium or high
Estefania says
Hi Sinette, Happy New Year, thanks for your comment, the recipe car contains the details, it is low to medium (low is better but needs patience).
Jackie says
It was Awesome!! Thank you
Sharon Miller says
I did not see ratios of milk to chocolate
Estefania says
Hi Sharon, Happy New Year, thanks for your comment, the quantities are on recipe card and if you are looking to change the quantities then you can use the function on the recipe card to change the quantities to 2x or 3X, hope this help, if you need anything please tell me.
Rosy says
Excellent recipe but the nutrition label doesn't say what size a serving is.
Estefania says
Hi Rosy, Happy New Year, thanks for pointing that out.