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5-Ingredient Fudge

You’re moments away from a pan of creamy fudge. Just microwave, stir and spread. This easy homemade fudge recipe is the best. —Sue Tucker, Edgemoor, South Carolina
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    about 2-1/3 pounds (81 pieces)


  • 1-1/2 teaspoons plus 1 tablespoon butter, divided
  • 2 cups semisweet chocolate chips
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract


  • Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter.
  • In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm.
  • Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Homemade Fudge Tips

What are the basic ingredients for fudge?

The basic ingredients required for old-fashioned fudge are sugar, butter and milk, which is then heated to the soft-ball stage. Quick fudge, like this recipe, typically includes marshmallow fluff or condensed milk. Other ingredients—chocolate, caramel, fruits, nuts and more—are commonly added, too, like in these irresistible fudge recipes.

Why is my fudge not hardening?

Quick fudge typically sets well, as long as you follow these simple steps on how to make fudge. But if you're struggling with old-fashioned fudge not setting up, it might be because it wasn't heated to a high enough temperature during cooking. This is likely a result of either user error or an inaccurate candy thermometer. Be sure to heat your fudge to the right temperature, usually between 237° and 240°, and double-check your candy thermometer.

How do you make fudge more quickly?

The speediest way to whip up fudge is opting for a shortcut method, like the microwave, with shortcut ingredients, like condensed milk or marshmallow fluff, rather than the slow, traditional stovetop technique.

Research contributed by Annamarie Higley, Taste of Home Associate Print Editor
Nutrition Facts
1 piece: 59 calories, 3g fat (2g saturated fat), 3mg cholesterol, 12mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein.

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  • lynnwright
    May 25, 2018

    I make these on the stove top using a double boiler instead of microwave and they always turn out great. I also use my easy homemade sweetened condensed milk instead of canned. I've added in drained and chopped maraschino cherries, dried unsweetened cherries, craisins, brown rice krispies, freeze dried strawberries, and family, friends and coworkers always love them.

  • Lisa
    Feb 13, 2018

    No comment left

  • Cindy
    Feb 13, 2018

    This was OK for when your in a pinch but I’ll stick to my old fashioned fudge recipe that my family prefers even though it takes a little longer.

  • TheDix
    Feb 12, 2018

    Very good and easy fudge! i used peanut butter chips instead of milk chocolate chips Loved the blend of flavors.

  • Sandyhw
    Jun 25, 2017

    Not as good as I hoped

  • Darla02
    May 27, 2017

    No comment left

    Mar 5, 2017

    This is sogood!!!

  • MexicanFoodLover
    Mar 3, 2017

    Sounds wonderful. I can't wait to make this.

  • misscoffeepot
    Mar 2, 2017

    This is the same recipe that has been my go-to for years, well, decades. Sometimes I add nuts, or craisens, or use mint chips- all good

  • gina.kapfhamer
    Jun 7, 2016

    Just like my grandma always made! Great tip with lining the pan, makes it so much easier.