This 2-Ingredient Fudge Recipe Is Easier Than Ever (2024)

Whipping up a batch of old-fashioned fudge involves a lot of specialty tools and closely watched pots—a fun time when you’re in the mood for it, but not if you want fudge fast. So imagine our delight at discovering this two-ingredient fudge recipe! Not only does this no-fail candy require literally two ingredients, but it also comes together in minutes. No fiddly candy-making tools needed.

Once the mixture is cooled and sliced, you’ll have a batch of luscious, smooth chocolate fudge that’s wonderful for wrapping up as a gift, selling at a bake sale or storing in your secret candy stash.

2-Ingredient Fudge Recipe

When made in an 8×8-inch baking pan, this recipe can be sliced into 36 pieces that are 3/4-inch thick.

Ingredients for 2-Ingredient Fudge

Nancy Mock for Taste of Home

• 14-ounce can sweetened condensed milk
• 3 cups semi-sweet chocolate chips

Directions

Step 1: Prepare your pan

Cut two 8-inch-wide pieces of wax paper or parchment paper that are long enough to extend over the edges of the pan. Fit the pieces cross-wise over each other in the pan. (This way you can lift the fudge from the pan when it’s ready.)

Step 2: Combine the chocolate and condensed milk

Nancy Mock for Taste of Home

Pour the sweetened condensed milk into a heavy, medium-sized saucepan. Heat the milk on the stovetop over medium heat until it’s warm—this will only take a minute or two. Pour in the chocolate chips, and stir them into the condensed milk until they’re completely melted. The mixture will be thick.

Step 3: Let the fudge set up

Nancy Mock for Taste of Home

Pour the fudge mixture into the lined baking pan. Use the back of a spoon or a rubber spatula to smooth the mixture evenly into the pan. Allow the fudge to cool for two hours.

Editor’s Tip: If you want the fudge to be really flat, smooth a piece of plastic wrap over the top before you let it cool.

Step 4: Slice the fudge

Nancy Mock for Taste of Home

Use the edges of the parchment or wax paper to lift the fudge from the pan. Peel the paper off and place the fudge on a cutting board. Use a sharp knife to slice the fudge into 36 pieces.

2-Ingredient Fudge Variations

Since this two-ingredient fudge is so easy, we’re sharing a few fun twists!

• Cherry hazelnut fudge: Make the recipe as above. When the chocolate chips are melting into the warm condensed milk, stir in 1 cup of chopped, dried cherries and 1/2 cup of toasted, chopped hazelnuts. Spoon the mixture into the pan and let cool for two hours before slicing.
• White chocolate fudge: Reduce the sweetened condensed milk to 1 cup and warm it in a saucepan. Stir in 3 cups of white chocolate chips until they’re melted and smooth. Spoon the mixture into the pan, and allow it to cool and set for four hours or overnight.
• White chocolate peanut butter cup fudge: Make the white chocolate fudge as above. Then, when the white chocolate chips are melted, gently stir in 1-1/2 cups of chopped mini peanut butter cups (that’s about 25 mini PB cups). Spoon it into the pan and let the fudge cool and set for four hours or overnight.

How to Store 2-Ingredient Fudge

Store your fudge in an airtight container at room temperature for up to one week. If you plan to keep the fudge for longer than one week (good luck with that), move it to the refrigerator. There, it can last for two to three weeks.

2-Ingredient Fudge Tips

What happens if I overcook fudge?

Overheating this two-ingredient fudge can take some of the moisture content out of the final product. If the fudge is overcooked, it might turn out crumbly and hard rather than silky.

Are you supposed to stir fudge?

With classic old-fashioned fudge, you don’t want to stir because it could lead to grainy fudge. Because this two-ingredient fudge doesn’t contain granulated sugar nor does it need to come to a boil, the chocolate chips should be stirred into the sweetened condensed milk right away.