Recipes don’t get easier than the yummy two-ingredient chocolate fudge. All you need is good-quality semi-sweet chocolate, and condensed milk and boom the delicious candy is on your plate.
The fudge normally is not the creamy, smooth kind. It has a thick, textured chewiness as you bite into it, and it kind of smashes and then melts in the mouth. I like to prefer this yummy chocolate fudge to the smooth varieties made with condensed milk. And it is appreciated that it can lash up with simple ingredients that you have in your pantry and refrigerator.
The holidays are just expected, and if you’re looking to pamper in a little sweet luxury, but still want it healthy and homemade, this chocolaty fudge is the right thing for you. It is beaten up quickly with just two easy ingredients; this fudge recipe is heavenly and will make you the MasterChef of the kitchen.
The unique thing about this recipe is that it can be modified to create infinite flavors and varieties, so it never gets gray. You just know the basic recipe and mix it in toppings of your likes for a different fudge to suit every taste.

Equipments used
Ingredients
- 300 grams Dark chocolate (Semisweet)
- 400 grams Condensed milk
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Instructions
- First, grease a 5×7- inch pan with melted butter/oil and line with parchment paper, leaving an overhang on all sides (this makes it easy to take the fudge out of the pan when set)
- Keep stirring for 4-5 minutes or until the chocolate completely melts and become smooth.
- Pore the chocolate mixture into the prepared pan and smooth it out using a spatula.
- Refrigerate for 3-4 hours or more until set.
- Then cut them into 8 slices or more as per your preference.
Hi can you share link to buy that pan/ tray you used. It’s so pretty. Also which brand of semi sweet chocolate do you use? I find it difficult to find a good one which is not too costly I.e.
I had tasted this recipe at a potluck . Wonderful! I didn’t get the exact recipe.
Delicious! I used the Sensations brand of baking chocolate, and a low-fat condensed milk, as well as mixing in chopped pecan pieces. This fudge is wonderfully smooth and creamy, and much easier to make that the old-fashioned recipe my mother has(that takes hours to boil down to the softball stage with a candy thermometer, needs constant monitoring, and is incredibly time-sensitive). This 2-ingredient recipe took me half an hour or less to make, and while it’s best to let it fully set, it’s set just enough to cut and eat in an hour. Would highly recommend this spicebangla fudge for potlucks and those times when you need to whip up a special dessert on a budget.
For some reason, mine did not solidify. The only variations I made from that original recipe was less chocalate and some added walnuts. Would this be the reason for it not solidifying and just staying liquid?
With less chocolate, it’s very likely to not set. If you mess with one ingredient of a two-ingredient recipe something’s bound to go south. I’d suggest to just stick to the basic recipe and then mix the walnuts in at the end. That might work better.
You posted this on my birthday!
Same it happened to mine
Hi, I am very very excited to try making this Fudge for my next get-together & party with friends!
But I have a question.
I of course will make it my first (and probably second, third, haha) time exactly by the recipe, but I am curious if the Fudge will be successful and/or turn out just as well if I substituted Dark Chocolate for either Milk, SemiSweet, or White? I know a lot of people who are NOT Dark Chocolate fans at all, and I’d like to try a White Chocolate Fudge in the future sometime anyway. But I definitely want to ask first if the recipes holds up well if substitutions and chances are made, especially if there are only two ingredients in the first place. Thank you!
Did the fudge made with milk chocolate set ok ? I have just made it with milk chocolate as I got the wrong chocolate, I hope it will set. Thank you
Thanks for the wonderful recipe. Can this fudge be stored outside the Refrigerator?
How many does it make?
10 pieces
I am guessing that sweetened condensed milk won’t set correctly since mine failed to solidify overnight. Watched on the YouTube channel of the same name as this website.
You have to let it more thick while cooking…so when you leave it overnight it solidifies
I just made this recipe and it turned out perfect. I did add walnuts that I picked up this fall from my yard otherwise I followed the recipe exactly. Thank you for posting.
Is 400g same as 1 large can?
Usually a can says 397grms on the bottom so yes.
Tһanks for shɑгing your info. I really appreciate your efforts and I will be waiting
for your next write ups thanks once again.
Is this sweetened condensed milk (like Eagle Brand), or unsweetened evaporated milk (like Carnation)??
It is sweetened condensed milk.
You should specify sweetened vs unsweetened in the recipe. When I read condensed milk, I automatically assumed unsweetened because it did not clearly call out one or the other.
Love this recipe. Can I make this several days ahead? Can I make it with white chocolate?
I can’t find the 5×7 inch pan is there a other way to do this.
What are the measurements in ounces?
LET ME TELL YOU!!! I literally am so bad at baking things from scratch and this is THE FIRST thing that has worked for me. It’s sooo easy to make and the brownies came out sooooo good. I chilled mine in the fridge, because I prefer it over hot brownies and it quickens the cooling process. I also left it in the oven 5-10 min more. I am NEVER buying boxed brownie mix EVER again these are sooo delicious. The chocolaty taste is superb, and the chewiness is DEFINITELY there. 10/10 recommend.
Thank you.
You know it’s fudge not brownies right
What brand of chocolate did you use in the recipe?
This was a local brand called DIA but you can use any brand.
Can I use reecees pieces?
👌
So I was wondering if I could I substituted Dark Chocolate for either Milk chocolate?
Yes, you can do that. It will be just less chocolaty.
Is there a way to tweak this recipe in order to use “Hershey’s Cocoa 100% Cacao Natural Unsweetened” powder to make a variation of the fudge?
I am looking for easy recipes I can make using my “Hershey’s Cocoa 100% Cacao Natural Unsweetened” powder.
I am rating this recipe based on the ease it seems to be to make it, however, I have not tried it. Instead, I am looking for some advice.
Is there a way to tweak this recipe in order to use “Hershey’s Cocoa 100% Cacao Natural Unsweetened” powder to make a variation of the fudge?
I am looking for easy recipes I can make using my “Hershey’s Cocoa 100% Cacao Natural Unsweetened” powder.
Tried this recipe out a few months ago and it’s so easy & quick! Tastes really good too, especially if you use some decent chocolate liked lindt dor, yummy…🍫🍫🍫
Thanks
I’ve made a variation of this with 1/4 cup of heavy cream and a 11.5oz bag of milk chocolate chips. I’ve been told that makes ganache, but after trying the recipe with condensed milk and finding this variant indistinguishable from it, it suffices as a delicious, easy-to-make fudge as far as I’m concerned.