Super Easy Fudge – The Easiest Fudge Recipe You’ll Ever Make

Some recipes don’t need drama. They don’t need a backstory involving a snowstorm, a lost aunt, or a mysterious handwritten card found in a drawer. They just work. Every time. This Super Easy Fudge is exactly that kind of recipe. It’s honest, simple, and unapologetically straightforward, which is probably why it’s been shared and reshared so many times over the years.

This is the fudge recipe you make when you want something sweet now. No candy thermometer. No marshmallow cream. No standing over the stove questioning your life choices. Just a bowl, a microwave, and ingredients you probably already have in your pantry. It’s the kind of recipe that gets scribbled on index cards, taped inside cabinets, and passed along with the warning: “Don’t overthink it.”

What makes this fudge special isn’t just how easy it is. It’s the flexibility. You can use any flavor of chocolate chips you want. Milk chocolate, semi-sweet, dark chocolate, white chocolate, peanut butter chips, or even a mix. Add nuts or leave them out. Dress it up for holidays or keep it plain for everyday snacking. It adapts to whatever you need it to be, which is exactly why people love it.

This is also the kind of fudge that shows up everywhere. Holiday trays. Bake sales. Family gatherings. Someone always brings it, and somehow it’s always gone first. It cuts cleanly, travels well, and tastes just as good straight from the fridge as it does at room temperature. If you’ve ever wanted a no-fail fudge recipe that practically makes itself, this is it.

Super Easy Fudge

Ingredients

Easiest fudge recipe in the world, can’t mess it up if you tried.
1 can Eagle brand condensed milk ( 14 oz )
1 1/2 bags of chocolate chips ( 11.5 oz bags is what I use) any flavor you wish
1 cup chopped walnuts ( optional )

Instructions

Toss all ingredients in to a mircowave bowl, melt till creamy pour into a 8×8 baking dish, cool for 2 hours cut and serve

NOTE: there is NO marshmallow cream in this recipe. You can use any flavor of baking chips you want.

Why This Fudge Works Every Time

This recipe relies on sweetened condensed milk, which does all the heavy lifting. It provides sweetness, creaminess, and structure without requiring precise temperature control. The chocolate chips melt smoothly into the condensed milk, creating a rich, glossy mixture that sets beautifully once cooled.

Because there’s no marshmallow cream, the flavor stays pure and chocolate-forward. You taste exactly what you put in, which is why choosing good-quality baking chips makes such a difference here. The optional walnuts add texture and a little contrast, but the fudge is just as good without them.

Tips for Foolproof Fudge

Even though this recipe is nearly impossible to mess up, a few small tips make it even better:

• Use a microwave-safe bowl: This sounds obvious, but it matters. Glass or ceramic works best.

• Melt slowly: Stir every 30 seconds to prevent scorching and ensure a smooth mixture.

• Line your pan: Parchment paper or foil makes removal and cutting much easier.

• Let it set fully: Give it the full 2 hours to cool so the fudge slices cleanly.

Flavor Ideas and Variations

This is where the recipe really shines. You can customize it endlessly without changing the method.

• Classic chocolate: Use semi-sweet or milk chocolate chips.

• Dark chocolate fudge: Swap in dark chocolate chips for a richer flavor.

• White chocolate fudge: Use white chocolate chips and add a splash of vanilla.

• Peanut butter swirl: Melt peanut butter separately and swirl it in before setting.

• Holiday versions: Add crushed candy canes, festive sprinkles, or colored drizzle.

Because the base is so forgiving, experimenting is easy and low-risk.

When to Make This Fudge

This fudge fits into just about every situation where dessert is expected.

• Holidays: Christmas trays, Thanksgiving desserts, Easter sweets.

• Last-minute treats: When you forgot you promised to bring something.

• Gifts: Wrap squares in parchment and pack into tins or boxes.

• Everyday indulgence: Because sometimes you want chocolate without effort.

It’s also a great recipe for beginners or kids who want to help in the kitchen without complicated steps.

Storage and Freezing

• Room temperature: Store in an airtight container for up to 5 days.

• Refrigerator: Keeps well for up to 2 weeks and stays firm.

• Freezer: Freeze cut pieces in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

This fudge actually tastes fantastic slightly chilled, especially on warm days.

FAQ

Can I use a different brand of condensed milk?
Yes, but Eagle brand is very consistent and gives reliable results.

Do I have to use nuts?
No. They’re completely optional and can be omitted without changing the texture.

Why is my fudge too soft?
It may not have cooled long enough. Let it fully set before cutting.

Can I double this recipe?
Yes. Use a larger pan and allow extra cooling time.