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2 Ingredient Chocolate Fudge

Modified: · Published: by · This post may contain affiliate links · 24 Comments

I wasn’t planning on making 2 ingredient chocolate fudge the day this recipe found me. It was one of those slow afternoons when I wanted something sweet but didn’t want to make a mess of the kitchen. I spotted a can of condensed milk and a bar of dark chocolate and figured I’d give it a go. What happened next surprised me, a smooth, deeply rich fudge came together in minutes. No stress, no fuss, just a bit of stirring and something truly special emerged.

Recipe
IMAGE OF FINISHED PRODUCT

What I love most about this 2 ingredient chocolate fudge is how effortlessly it comes together. There’s no need for fancy gadgets or extra shopping. The condensed milk gives the fudge its creamy texture, while the dark chocolate adds depth and richness. You can keep it simple, or add toppings like flaky sea salt or chopped hazelnuts for a twist. Either way, it delivers that satisfying bite every single time.

This 2 ingredient chocolate fudge has become one of those quiet staples in my kitchen. Whether I’m wrapping it up for a gift, setting it out after dinner, or sneaking a square after a long day, it always fits. It’s simple, reliable, and genuinely delicious. For something with just two ingredients, it somehow always feels like more.

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⭐Why You'll Love 2 Ingredient Fudge

  • Quick and Simple: This recipe is super simple and needs just two main ingredients: condensed milk and dark chocolate. Just melt the chocolate, mix it with the condensed milk, and let it set in the fridge.
  • Versatility: You can make the fudge your own by adding your favorite mix-ins like nuts, dried fruits, or a sprinkle of sea salt. This way, you can tailor it to your taste.
  • Great for Special Occasions: Whether you need a quick dessert for guests or a simple treat for a special occasion, this recipe is perfect. It's a crowd-pleaser that doesn't take much time or effort.
2 ingredient chocolate fudge

🧾2 Ingredient Chocolate Fudge Ingredients

Here is a list of everything you need:

  • Condensed Milk: I use condensed milk to make the fudge sweet and creamy. Its thick, sugary goodness helps create a rich and smooth treat.
  • Dark Chocolate: I love using dark chocolate for a rich, intense flavor. Its higher cocoa content gives a stronger chocolate taste compared to milk chocolate. You can also use milk chocolate, white chocolate, or cocoa powder if you prefer.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Chocolate Fudge

These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.

process 1-4

1. Prepare the Base: Pour sweetened condensed milk into a pan and add chopped dark chocolate.

2. Melt and Combine: Stir the mixture continuously over low heat until the chocolate is completely melted and the texture is smooth.

3. Set 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. Finish and Serve: Once set, lift the fudge out of the tin, cut into squares, and serve at room temperature.

2 ingredient chocolate fudge

📖Variations

  • Nut Chocolate Fudge: Make your fudge even better by mixing in chopped nuts like walnuts, pecans, almonds, or hazelnuts.
  • Peanut Butter Chocolate Fudge: Treat yourself to a peanut butter-chocolate delight by swirling in creamy or crunchy peanut butter before letting the fudge set.
  • Peppermint Chocolate Fudge: Add a refreshing twist with a few drops of peppermint extract or crushed candy canes. It's perfect for a cool, festive flavor, especially during the holidays.
  • Chili Chocolate Fudge: Add a pinch of chili powder or cayenne pepper for a spicy kick. It pairs wonderfully with sweet chocolate for a unique flavor.
2 ingredient chocolate fudge

💭Tips for Recipe Success

Accurate Measurements: Measure your ingredients carefully. Even small changes in the amount of condensed milk or chocolate can affect the fudge's texture and taste.

Proper Mixing: Make sure the condensed milk and melted chocolate are thoroughly mixed. This ensures a smooth fudge mixture.

Chilling Time: Let the fudge chill in the fridge for the recommended time. Don't rush this step. It's important for the fudge to firm up perfectly.

Storage: Store your leftover fudge in an airtight container at room temperature. Keep it in a cool, dry spot away from direct sunlight.

🍬More Fudge Recipes to Make

Love this Chocolate Fudge? You’ll also enjoy these delicious fudge recipes:

🍛More Dessert Recipes!

Here are more of my favorite dessert recipes! Try these:

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📖 Recipe

2 ingredient chocolate fudge

2 Ingredient Chocolate Fudge

2 ingredient chocolate fudge is a simple yet delicious treat made with only two key ingredients: sweetened condensed milk and high-quality chocolate.
4.82 from 16 votes
Print Rate
Course: Dessert
Cuisine: American, British
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 28 Fudge
Calories: 377
Author: Estefania
YouTube video

Ingredients 

  • 380 g Condensed Milk
  • 300 g Dark Chocolate

Instructions

  • Pour condensed milk into a pan.
  • Chop the dark chocolate into small pieces.
  • Combine the chopped dark chocolate and condensed milk.
  • Stir the chocolate and condensed milk mixture continuously until the chocolate is completely melted and the mixture is smooth.
  • Once the chocolate mixture is smooth and well combined, pour it into the prepared baking tin with parchment paper.
  • Use a spatula to smooth the surface of the fudge, ensuring it's evenly distributed in the tin. 
  • Place the tin in the refrigerator and let the fudge chill for at least 1 hour or until it is set. 
  • Once the fudge is fully set, use the parchment paper overhangs to lift it out of the pan. Place it on a cutting board and cut it into squares.
  • Serve the chocolate fudge at room temperature and enjoy!

Notes

Use High-Quality Ingredients: For the tastiest fudge, go for high-quality dark chocolate that's got at least 60% cocoa. The better the chocolate, the yummier your fudge will turn out!
Measuring Accuracy: Make sure you measure your ingredients carefully, especially the chocolate and condensed milk. Even small changes can make a big difference in the texture and taste of your fudge.
Avoid Overheating: Be careful not to overheat the chocolate. If it gets too hot, it can become grainy or seize up. Just heat it until it's completely melted, then stop.
Consistent Stirring: Keep stirring the chocolate and condensed milk mixture so everything melts evenly and stays smooth. This will help prevent lumps and make sure everything is well mixed.
Pan Preparation: Line your baking pan with parchment paper to make it easy to remove the fudge. It also helps to create nice, smooth edges.
Chilling Time: Let the fudge set in the fridge for the recommended time. If you rush this step, your fudge might end up soft and gooey instead of firm like it should be.
Room Temperature Serving: Let the fudge come to room temperature before serving. This makes it taste better and gives it a smoother texture.
Cutting Technique: Use a sharp knife to cut the fudge into nice, neat squares. Dipping the knife in hot water before cutting makes it easier.
Presentation: For a nice, polished look, clean the knife between cuts and wipe off any extra fudge. This way, each piece will look appetizing.

Nutrition

Calories: 377kcal | Carbohydrates: 43g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 68mg | Potassium: 444mg | Fiber: 4g | Sugar: 35g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 5mg

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.

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Comments

  1. Linda says

    5 stars
    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

      5 stars
      The recipe is very simple and quick and delicious. Thank you.

      • Estefania says

        Hi Linda, Thanks I am glad you found my recipe helpful 😊

  2. 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.

    • Estefania says

      Thank you Brenda, hope you are having a good time, Happy New Year.

    • Bonnie says

      4 stars
      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.

  4. 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.

  5. Karen McKinnon says

    How much chocolate do you use

    • Kendra Palmer says

      300 grams or 1 1/4 cups

  6. 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

      5 stars
      It was Awesome!! Thank you

  7. 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.

  8. 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.

4.82 from 16 votes (11 ratings without comment)

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