This 3 ingredient chocolate fudge combines dark chocolate, sweetened condensed milk, and chopped walnuts in a simple microwave recipe. There's no baking or candy thermometer involved-just a minute of heating in short intervals, followed by chilling until the fudge is firm enough to slice.
Why You'll Love This 3 Ingredient Fudge
- A short ingredient list: Chocolate, condensed milk, and walnuts make the complete mixture.
- An easy microwave method: Stirring between short heating intervals brings the chocolate and condensed milk together without a saucepan.
- Ready to make ahead: The fudge can be prepared in advance and kept chilled until you need it.
I started making this fudge when I needed a chocolate treat that required very little preparation. It's also something I like making ahead for gifting, alongside homemade peppermint bark. A few pieces of honeycomb candy bring a crisp contrast to the same box, while the fudge adds a rich chocolate bite.
The dark chocolate balances the sweetness of the condensed milk, and the walnuts add crunch throughout the smooth base. This is a different approach from my Hershey's cocoa fudge, which uses cocoa powder and a longer stovetop method. If you enjoy another style of homemade fudge, my marshmallow fudge uses marshmallow creme rather than this three-ingredient mixture.
Key Ingredients for 3 Ingredient Chocolate Fudge
You'll find the exact measurements in the recipe card below. Here's what each ingredient adds:
- Dark chocolate: Gives the fudge its deep chocolate flavor and helps it become firm as it chills, balancing the sweetness of the condensed milk.
- Sweetened condensed milk: Adds sweetness and creates a smooth, cohesive chocolate base. Use sweetened condensed milk, not evaporated milk.
- Raw walnuts: Add a nutty flavor and a crisp contrast to the chocolate. Chopping them helps distribute the pieces throughout the fudge.
How to Make 3 Ingredient Chocolate Fudge
The complete printable recipe is below, but here's a quick overview of the method.
1. Prepare and melt: Line the loaf pan with parchment paper. Combine the chopped chocolate and condensed milk in a microwave-safe bowl, then heat in short intervals, stirring between each one until smooth.
2. Fold and spread: Stir in the chopped walnuts, transfer the mixture to the lined pan, and smooth the top.
3. Chill until firm: Refrigerate the fudge until it has set completely and is firm enough to cut.
4. Slice and serve: Lift it out using the parchment overhang, cut into small squares, and serve chilled.
Helpful Swap
- Change the nuts: Replace the walnuts with almonds, pecans, or hazelnuts.
- Use milk chocolate: For a sweeter, softer fudge, use milk chocolate in place of dark chocolate.
- Leave out the nuts: Omit the walnuts for a smooth chocolate version.
Tips for Making Chocolate Fudge
- Prepare the pan first: Line it before melting the chocolate so you can transfer the mixture as soon as the walnuts are mixed in.
- Stir between heating intervals: The chocolate may still hold its shape even as it softens. Stir thoroughly before deciding whether it needs more time in the microwave.
- Fold the walnuts through evenly: Scrape around the sides and bottom of the bowl so the nuts are distributed throughout the mixture.
- Wait for a firm set: Chill until the fudge holds its shape when cut, then wipe the knife between slices for neat edges.
Storage
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze it for up to 2 months, then thaw it in the refrigerator before serving.
What to Serve with 3 Ingredient Chocolate Fudge
Serve the fudge chilled in small pieces. For a mixed candy plate, add 3 ingredient peanut butter balls for a different filling and chocolate bark for a contrasting texture.
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Recipe
3 Ingredient Chocolate Fudge
Ingredients
- 300 g dark chocolate - chopped
- 397 g sweetened condensed milk - 1 can
- 120 g raw walnuts - chopped
Instructions
- Line an 8×4-inch pan with parchment paper, leaving enough overhang to lift out the fudge.
- Stir in 120 g raw walnuts until evenly distributed. Transfer the mixture to the lined pan and smooth the top with a spatula.
- Refrigerate for at least 2 hours, or until firm. Lift the fudge out using the parchment paper, then cut it into 28 pieces.
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.
Catharina says
This fudge is dangerously easy to make and even easier to finish. Rich, smooth, and full of chocolate flavour, perfect to keep in the fridge for when you want something sweet without the fuss.