3 Ingredient Fudge: Simple, Sweet, and Ready Fast

If you crave something chocolatey but don’t want to raid the pantry, 3‑ingredient fudge is the answer. All you need is a sweet base, a chocolate component, and a little butter or milk to bind it together. The result? A glossy, melt‑in‑your‑mouth treat that feels like a bakery’s best‑kept secret.

Why stick to three ingredients? Less shopping, less mess, and fewer chances to mess up. You also get a consistent texture every time because the ratio stays the same. Whether you’re a beginner or a seasoned baker, these recipes are fool‑proof.

Basic 3‑Ingredient Fudge Formula

The core formula looks like this:

• 1 cup (200 g) sweetened condensed milk
• 2 cups (350 g) chocolate chips or chopped chocolate
• 2 tablespoons butter (or coconut oil for a dairy‑free version)

Heat the condensed milk and butter together, stir in the chocolate until it’s smooth, pour into a lined pan, and let it set. That’s it.

Tips to Keep Your Fudge Silky, Not Grainy

Grainy fudge usually means the sugar crystals weren’t fully dissolved. Here’s how to avoid it:

• Low heat. Warm the mixture over medium‑low heat; a gentle simmer is enough.
• Stir constantly. Keep the spoon moving to prevent the bottom from scorching.
• Cool before cutting. Let the fudge sit at room temperature for at least an hour. If you cut it too early, it can look crumbly.
• Use quality chocolate. High‑cocoa butter chocolate melts smoother and gives you that glossy finish.

Got a grainy batch? Try reheating it gently, adding a splash of milk, and stirring until it smooths out again. It’s a quick rescue.

Now that the basics are covered, let’s look at a few variations you can try without adding extra ingredients.

Flavor Twists Without Extra Items

Because the recipe already has a strong chocolate base, you can change the taste by simply swapping the type of chocolate:

• Dark chocolate. Use 70% cocoa for a richer, slightly bitter fudge.
• Milk chocolate. Keeps it sweet and creamy—great for kids.
• White chocolate. Gives a buttery, vanilla‑like flavor that’s different but still indulgent.

Each swap stays within the three‑ingredient rule, yet the texture and color change enough to keep things interesting.

Another trick is to add a pinch of sea salt right before the mixture sets. It’s technically a seasoning, not a new ingredient, and it elevates the chocolate flavor in a way that even professional bakers love.

When you’re ready to serve, cut the fudge into bite‑size squares. Store them in an airtight container; they stay fresh for up to two weeks at room temperature, or longer if you refrigerate.

Finally, a quick FAQ:

• Can I use honey instead of condensed milk? Not recommended; honey is too watery and will prevent the fudge from setting.
• Is a microwave safe? Yes. Melt the condensed milk and butter in 30‑second bursts, stir, then add chocolate and melt again.
• Can I add nuts? Technically yes, but that adds a fourth ingredient. Keep it pure for the 3‑ingredient label.

There you have it—everything you need to whip up smooth, decadent fudge with just three pantry staples. Grab your ingredients, follow the steps, and enjoy a chocolate treat that feels like a cheat‑day indulgence any day of the week.