I have been working away in my kitchen, whipping up treats while listening to Christmas music for weeks now! It is my happy space this time of year. (How lucky am I to have a job where I get to live in my happy space?!) And as we get near the end of this parade of goodies – treats that are fun to make, and perfect to give – I needed to include an easy chocolate fudge recipe. I have been making spins on this Easy Fudge Recipe for years! It is one of my favorite recipes to twist up because the possibilities are endless. With just three ingredients there is a lot you can do with this. But the foundation fudge recipe is just as delicious. Make this fudge anytime you need a quick treat to set out at a party or to gift. Your friends and family will thank you!
Ingredients for Easy Fudge
You only need three ingredients to make this fudge recipe. It’s like the cheater’s fudge, and I’m all about it. For the full measurements, scroll to the bottom of the post or click “jump to the recipe” above the first photo.
Chocolate Chips: You can use either milk chocolate or semi-sweet, it is just a matter of preference. While this works with all brands of chocolate, you might want to get a higher end chocolate for the best quality and taste.Sweetened Condensed Milk: Not only do I think that Eagle Brand works best here, I will go so far as to say that if you use another brand it won’t work out as well. If you do deviate from Eagle, I suggest another name brand like Carnation. I do not recommend using store brand sweetened condensed milk.Vanilla Extract: Pure vanilla extract adds a perfect layer of flavor here. This is another ingredient that I wouldn’t skimp on.
How to Make Fudge
While a lot of my fudge recipes are made using the microwave, I encourage you to make this on the stovetop. Because of how few ingredients there are, you want the low and even heat of the stove top.
Cutting Fudge
After your fudge has completely set (this usually takes about four hours on the counter top), remove it from the foil and cut it into squares.
If you use a rounded baking pan, cut off just enough of the edge so that the fudge no longer has a rounded edge. Doing this will give every piece of fudge a nice flat bottom. Or you can using a baking dish with straight sides like this one.Cut the remaining block of fudge into four equal squares. Then cut each of the smaller squares into 9 pieces by cutting it into thirds one way, turning it and cutting it into thirds again. This will result in 36 equal pieces of fudge. (The video in the post demonstrates this perfectly.)
How to Store Fudge
Store your fudge in an airtight container for up to two weeks. Fudge doesn’t need to be refrigerated. If you need to make it more than two weeks in advance, follow my instructions below for how to freeze it after making.
Freezing this Easy Fudge Recipe
This fudge recipe freezes really well. In fact, I have a batch or a variation of this recipe in my freezer all the time.
Place the batch of cut fudge into a one gallon freezer bag in a flat layer.An entire recipe will fit in a one gallon bag perfectly if place in this way and the fudge will not stick together before freezing.Store in the freezer for up to three months. If you use a vacuum sealer, the fudge can last for 6 months to a year in the freezer.When you are ready to eat it or gift it, let it thaw on your counter for an hour or two.
Easy Fudge Made Boozy
This fudge is very easy to add liquor to with just a few tweaks. You can use really any liquor, the sky is the limit. The key is to reduce the amount of sweetened condensed milk, and stir the whole can before measuring out 1 cup. Here are the different versions we have so far:
Jack DanielsFireballAmarettoRum ChataBaileys
Variations on this Easy Fudge Recipe
Of course if you want to make fudge the kids can enjoy too, here are some other ways I’ve spun this fudge.
Peanut Butter FudgeCarrot CakeRainbowCherry Vanilla BeanNutellaGrasshopperMint Chocolate
If you make any of these easy fudge recipes, leave me a comment in the space below the recipe card and let me know what you think.
