Fudge can feel complicated and intimidating when you think about tempering chocolate and candy thermometers. No worries with this foolproof 2 Ingredient Fudge! Enjoy all the deliciousness with this easy two ingredient fudge recipe.
Include this easy fudge recipe in your Dessert Charcuterie Board or add it to trays of Christmas cookies or your Easter Desserts for a rich chocolatey addition. There are so many ways you can dress up or dress down this chocolate fudge recipe.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
Jump to:
The first time I tried to make fudge, I was in first grade. I had a crush on a boy whose name I do not remember. I wanted to make him fudge. I read about it in a book somewhere, you know, girls making homemade candy for boys they liked.
My mom and my aunt indulged me. They hadn’t made fudge since they were girls. We used the recipe in my mom’s battered yellow Pillsbury cookbook. And it failed.
I cried.
If only we had known about this easy two ingredient fudge. Game changer. Whether there’s someone you want to impress or you just want to enjoy a chocolatey treat yourself, this is one to try!
Why Make This
It’s easy. Seriously, two ingredients. Heat, pour, wait. It really couldn’t be easier. You can make it in the microwave or in a pot on the stove.
It’s versatile. While I made this batch with white chocolate chips, you can use pretty much any baking chips or candy melts. The options are endless! Be sure to scroll down for some fudge variations.
Ingredients
Here’s all you need for two ingredient fudge:
sweetened condensed milk – Find this in a can in the baking aisle. It comes in full fat, low fat, or even vegan varieties.
chocolate chips – You can use any kind of baking chips, though some will harden better than others. If you fudge seems a little soft after cooling, refrigerate it for a bit to help it firm up.
Variations
Two Ingredient Fudge makes it easy to shop your kitchen. Use what you have! As long as you have sweetened condensed milk (or milk and sugar to make your own) and some type of chocolate or baking chips, you are golden.
Consider these options:
- For melting: You can use white chocolate chips, dark chocolate chips, milk chocolate chips, peanut butter baking chips, other baking chips, or colored candy melts.
- For flavoring: If you want to go beyond just the flavor of your chocolate, consider stirring in ½ teaspoon of your favorite extract, or a combination of extracts, such as vanilla, rum, maple, peppermint, coffee, almond, or orange.
- For stir-ins: I left this batch a basic white fudge, but you can stir in chopped nuts, chopped dried fruits, pretzels, cookies, crackers, or candy bits. You can also scattered holiday sprinkles over the top before it sets.
- For smores fudge: use milk chocolate chips and stir in marshmallows and crumbled graham crackers
- For rocky road fudge: use semisweet chips and stir in marshmallows and toasted almonds
- For cookies and cream fudge: use white chocolate chips and stir in broken Oreo cookies
- For eggnog fudge: use white chocolate chips and stir in some rum or brandy extract and a bit of nutmeg.
- For Mexican chocolate fudge: use milk chocolate chips and stir in some cinnamon and cayenne pepper.
- For Easter fudge: stir in some leftover mini eggs from Easter Pretzels and serve alongside Easter Oreos.
Step-by-Step Ingredients
This 2 ingredient fudge couldn’t be easier to make!
- Line an small baking pan with parchment paper. I used a pan that was 6.5×9.5. The larger your pan, the thinner your fudge will be. A loaf pan will also work.
- In a small saucepan, heat the chocolate chips and milk until the chocolate is completely melted. Stir until smooth. Pour the mixture into the prepared pan.
- Allow to cool completely before cutting.
Store your fudge in an airtight container at room temperature for a week, in the fridge for two weeks. For longer storage, you can freeze fudge. Be sure to remove all the air from the container for best results.
Microwave directions: Place the milk and chips in a microwave safe bowl. Heat for 90 seconds. Stir to combine. If needed, continue to heat in 15 second intervals until the chocolate is melted and combines well with the milk.
TLDR? Watch this Easy Two Ingredient Fudge web story.
FAQs
There are actually several different recipes. You can use sweetened condensed milk and chocolate, canned vanilla frosting or chocolate frosting and chocolate chips or for peanut butter fudge, many recipes call for peanut butter and frosting.
If it is particularly warm, you may want to refrigerate fudge. Otherwise, if it’s going to be consumed within a few days, it can be stored at room temperature. For longer keeping, refrigerate or freeze your fudge.
Fudge is a candy that contains chocolate as well as sugar, cream, and sometimes butter and flavoring. Chocolate is made of sugar, cocoa butter, and cocoa mass.
More Tasty Dessert Recipes
Tell us what you think!
We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.
Two Ingredient Fudge Recipe
Equipment
- sauce pan
- rubber spatula
- small baking dish
- parchment paper
Ingredients
- 1 12-ounce package chocolate chips or other baking chips
- 1 14-ounce can sweetened condensed milk
Instructions
- Line an 8-inch square pan with parchment paper.
- In a small saucepan, heat the chocolate chips and milk until the chocolate is completely melted. Stir until smooth.1 12-ounce package chocolate chips, 1 14-ounce can sweetened condensed milk
- Pour the mixture into the prepared pan. Allow to cool completely before cutting.
Notes
- For melting: You can use white chocolate chips, dark chocolate chips, milk chocolate chips, peanut butter baking chips, other baking chips, or colored candy melts.
- For flavoring: If you want to go beyond just the flavor of your chocolate, consider stirring in ½ teaspoon of your favorite extract, or a combination of extracts, such as vanilla, rum, maple, peppermint, coffee, almond, or orange.
- For stir-ins: I left this batch a basic white fudge, but you can stir in chopped nuts, chopped dried fruits, pretzels, cookies, crackers, or candy bits.
- For smores fudge: use milk chocolate chips and stir in marshmallows and crumbled graham crackers
- For rocky road fudge: use semisweet chips and stir in marshmallows and toasted almonds
- For cookies and cream fudge: use white chocolate chips and stir in broken Oreo cookies
- For eggnog fudge: use white chocolate chips and stir in some rum or brandy extract and a bit of nutmeg.
- For Mexican chocolate fudge: use milk chocolate chips and stir in some cinnamon and cayenne pepper.
Nutrition
This post was originally published on August 5, 2013. It has been updated for content and clarity.
Kristin
When I was young, my nana made fudge from scratch on Christmas Eve and we would pass the pot and a wooden spoon around the room and everyone would help stir and thicken it up. Thanks for reminding me of the days of fudge and family taffy pulls.
Caroline
So, I just made this, and it’s cooling on my counter right now. 🙂 Have you ever chilled it in the fridge or think there’d be any problems doing so? How do you usually store it? (hah, it might not last long enough to need storage with your kids, right?) I usually put stuff like this in the fridge since our house always feels warm, but don’t want to mess it up. My grandmother would store it in her cool basement, but that’s a no-go for me.
Thanks for the yummy recipe, Jessica!
Jessica Fisher
Yes, I stored it in the fridge. Could have contributed to the softness of the graham crackers. Not sure on that. But, yes, it disappeared in about a day or two.
Kelly
I made this yesterday & eventually had to put it in the fridge to harden up. It’s been slightly humid here & we haven’t had the AC on, so, in those conditions, I usually have to refrigerate things like this. Turned out fine & was refreshing to eat it cold. This was a big hit with my family! I’m adding it to my list of no-bake summertime treats! 🙂
Prerna@The Mom Writes
This is awesome.. How convenient I have a bag of marshmallows and a can of condensed milk waiting to be used.. Bliss!! Thank YOU and thank you SO much also for the binder clips trick.. I use butter paper to line the tin when I’m making no-bake granola bars and this will be very helpful.
Jessica
Oh. My. I am a s’more addict. But my daughter is allergic to milk. I’m already thinking of how I can do this with canned, full fat coconut milk.
Emily
“the crackers will not be crunchy but my kids did not complain” — loved that line. Seriously, you just made fudge with them! 🙂
Paula
I liked that line too! I think you could probably pour fudge over a bunch of stuff that kids would normally turn away from…:)
Looks yummy!!
Lee
I’m so excited to see this! I have a can of sweet and condensed milk to use up, and my daughter loves marshmallows. What a perfect blend!
Lyn
Got a story about fudge? Yes! This recipe and that question took me back to when I was around 8 and my brother was 4. We were making fudge for the first time by ourselves. I accidentally switched the salt and sugar amounts. Imagine our surprise when we bit into a very salty piece of fudge! I still remember laughing so hard at my little brother’s expression-priceless!
Michelle C
For a roasted flavor to the marshmallows, lay them out on a baking sheet and put them under a broiler until lightly toasted then add to the fudge.
Danielle
I love the binder clip trick. That would work great for homemade Larabars, no more buttering the pan to keep the parchment paper in place (and one less pan to wash). Can’t wait to try it on my next batch!