Easiest Ever Fudge Recipe





Introduction: Easiest Ever Fudge Recipe

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

If you're like me and are pretty much useless when it comes to candy making, you'll be excited to know that this fudge recipe take five minutes to make and doesn't involve ANYTHING tricky. It is honestly the easier fudge recipe ever! :D

No candy thermometers, no stressing over temperatures, no stirring it for a perfect amount of time.

And best of all, this fudge recipe tastes amazing! At first I wasn't sure because it wasn't exactly like the fudge I grew up eating. But considering I kept going back to the fridge all weekend to get more, it's obviously pretty damn tasty.

Step 1: Ingredients and Tools


  • 3 cups chocolate chips - I mixed milk and semi-sweet chocolate chips
  • 14 oz can sweetened condensed milk
  • 1 1/2 teaspoons good vanilla extract
  • pinch of salt
  • 3/4 cup chopped nuts or dried fruit - optional

You can mix whatever chocolate chips you like here. I've even seen folks use peanut butter or butterscotch chips in this fudge and it's amazing. :D

I highly recommend these with 3/4 cup of walnuts - that's my favorite! The walnuts are a little bitter so they balance out the sweetness of the milk chocolate.


  • wax paper
  • pan for forming and cooling the fudge - 8x8 inches or smaller

Step 2: Pick a Pan and Line It With the Wax Paper

As long as the pan is smaller than 8x8 inches, it should be totally fine! I chose a slightly smaller roasting pan.

Press a piece of wax paper down into the pan and cut off any crazy excess. :)

A note about the wax paper: if you're using a deep rounded pan like I am, you may have problems getting the fudge out, even with the wax paper in the bottom! However, it is easy to cut it and pry out a piece - the wax paper will peel right off!

Step 3: Melt the Chocolate With the Condensed Milk (+ Add in Your Extras!)

Take a saucepan and set it over low heat.

Pour in the condensed milk and add the three cups of chocolate chips along with a pinch of salt. Stir this frequently until it all melts together. The milk chocolate chips melt nearly instantly, but anything darker will take a little longer.

Now you can add in any mix-ins you want! Nuts, dried, fruit, seeds, etc.

As soon as it's smooth, take it off the heat. Add in the vanilla and mix it well. :)

Step 4: Pour Into the Pan and Cool in the Fridge

Once the fudge is all melted together, you'll want to pour it into the pan lined with wax paper. Use a spatula to spread it out. :)

The one downside to this fudge: it takes about two hours in the fridge to cool down.

The fudge will look super glossy when you pop it in the fridge, but after the two hours are up it will have lightened and look pretty matte.

Step 5: Cut Into Pieces and Enjoy!

Once it's cool, use a large sharp knife to cut it into pieces.

This fudge is great cold OR at room temperature. Right from the fridge, this fudge is fairly creamy and dense. If you leave it out at room temperature, it stays solid and creamy, but the texture is more similar to traditionally made fudge. :D

I'd store it in the fridge for the longest shelf life, though!



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    My wife has a "never fail" fudge recipe that is based on jars of Marshmallow. I may record her making it for Christmas so we can see which really is the easiest ever :-)

    Somehow I don't think having a long shelf life is going to be necessary lol Finding a good hiding place would help make it last a little longer!

    1 reply

    lol true

    I must try this One as it looks Amazing. I just love Fudge Thank you for this Instructable :)


    Don't do this to me! I probably wont be able to do this for another ten years! Help!


    It's a delicious treat. Thank you! May I suggest an (imho) improvement? Try dry-roasting the nuts in a pan before you add them to your fudge. Walnuts and especially hazelnuts become crunchier and the lovely nutty flavour is amazing.

    A delicious treat is to add some Amaretto. Less than an ounce is plenty.

    LOVE fudge!..Thanks for this recipe!

    well, the EASIEST fudge i ever heard of was a guy at work who would mix peanut butter with a jar of icing. it wasnt very good but i dont think you can get much easier than that.

    Easier still. Nuke 1 cup peanut buttee for 30 seconds. Add 1 cup chocolate cake icing and nuke for another 30 seconds or so. BAMM! LET COOL. DEVOUR. EASY PEASY.

    Started making this myself a few months ago, too. However, I don't use any vanilla extract or salt (don't we have enough salt in our food as it is?!). Like some others I have varied it up a bit by making the semi-sweet part first and then, while still hot, adding white chocolate to the top and swirling it in. Looks even more delish that way. Also a great ingredient to add: Smashed up Skor bar interior from local bulk food store. Like choc chips but made of toffee; added AFTER melting but before pouring the other choc chips.

    Oooh yummy!! TYSM!

    I'd try using pecan nuts instead of walnuts, plus some raisins.

    1 reply

    The pecan is a far superior nut to the walnut in the vast majority of cookery. I never use walnuts unless that walnut flavour is critical to the recipe.

    I have been making this for years. I use 2/3 semisweet 1/3 milk chocolate. I usually do double batches at Christmas. I use a double boiler system because I don't like how the microwave melts the chocolate. I also melt the semisweet chips almost completely then add the milk chocolate chips. After that has melted I add the sweetened condensed milk. After all of that is blended I add the vanilla, salt and other ingredients. I find the fudge is smoother that way. I cool mine on wax paper on a cookie sheet which makes it easier to cut.

    This is basically Mamie Eisenhower's recipe! Used it for generations. We also like to put in some really, really dark chocolate, even unsweetened chocolate--for adult fudge, as it can make the children hallucinate.

    You can put additives into just half or even a quarter of the pan, too, or just use a number of smaller pans, one for each additive. We use nuts, peppermint bits, orange peel, crushed raspberry candies, lots of things that go well with chocolate. And even with milk chocolate a little sugar helps. Never the same treat twice, but always so good!

    Good to see this classic posted here. I hope that everybody tries it!

    Oh, and as for refrigeration, we find that this fudge doesn't need a shelf life!

    1 reply

    Wynd has a great idea! Dried dark cherries in dark chocolate would be sublime. I'm trying it this weekend! Thanks!

    If you leave enough excess on the wax paper, you may be able to lift the entire fudge block out of the pan and peel down the edges. It makes for an easier cutting job on that first row or two. Plus, you can always place everything back for convenient storage. Yum!!!