This Recipe for Easy Fudge is incredibly easy to make and most importantly, rich, delicious, and fudgy.
It was the holidays. I was hustling and bustling around like nobody’s business. My Christmas party was the next day, and though I had made peanut butter fudge several times, I had never tried Chocolate Fudge. I needed a recipe for easy fudge that tasted wonderful but didn’t take much effort.
Recipe for Easy Chocolate Fudge
I did my research, studied techniques, ingredients, and everything in between before coming up with this specific recipe that uses only three ingredients (with plenty of add-in options) and the microwave cooking method. It simply doesn’t get easier than this!
Technique is really important here, as it is with many fudge recipes. Make sure to move through the steps the way I suggest or you may end up with grainy fudge. This fudge is rich, chocolatey, and very delicious. It has a wonderful texture that won’t disappoint. If you enjoy milk chocolate more than dark chocolate, I would suggest substituting the semisweet chocolate chips for milk chocolate chips. I personally love my chocolate a little on the darker side, so this recipe is perfect for me.
And the Christmas party went wonderfully. The fudge was a hit and many came up to me afterward and said, “That’s the best fudge I’ve ever had. Can you send me the recipe?” Now they have the secret, and you do too! It’s also grandmother-approved. Mine was shocked to know I had used the microwave and not the stove-top cooking method!
Recipe for Easy Fudge
- 1/4 cup salted butter
- 3 cups semisweet chocolate chips
- 1 (14oz) can sweetened condensed milk
- Optional: 1 cup shredded coconut, 1 cup walnuts, 1 cup candied cherries, 1 cup peanut butter chips.
Line an 8×8 glass pan with parchment paper. Putting a small bit of butter in the pan will help the parchment paper stick. If you don’t have parchment paper, wax paper, or plastic wrap will work in a pinch. Set to the side.
In a large, glass bowl melt your butter in the microwave for 30 seconds. Stir and heat 15 more seconds if necessary to melt it completely.
Add the chocolate chips and the can of sweetened condensed milk. Stir. Pop back in the microwave for 30 seconds. Stir again. Continue to microwave in 30-second intervals while stirring in between, until all your chips are completely melted and smooth. It’s very important not to rush this process. We never want to burn our chocolate!
At this point, feel free to stir in an optional add-in if desired. Pour your fudge into your parchment-covered 8×8 glass dish. Refrigerate until set (about two hours) or overnight. This fudge keeps for two weeks in an airtight container.
To serve, turn your pan upside down onto a cutting board. Remove the pan and peel off the parchment. Cut into small squares. The serving size depends on how small you cut the pieces. This recipe can easily be doubled for a larger crowd.
You may also like Easy Rosemary Bread From Scratch or DIY Christmas Hostess Gifts.