World's Easiest Fudge in Under 10 Minutes

By Linda Larsen

Updated 10/03/17

Super Easy Fudge
Super Easy Fudge. Linda Larsen
Ratings (27)
  • Total: 7 mins
  • Prep: 5 mins
  • Cook: 2 mins
  • Yield: about 2 pounds (16 servings)
Nutritional Guidelines (per serving)
255 Calories
15g Fat
27g Carbs
4g Protein
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Nutrition Facts
Servings: about 2 pounds (16 servings)
Amount per serving
Calories 255
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 44%
Cholesterol 13mg 4%
Sodium 37mg 2%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 10%
Protein 4g
Calcium 91mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Be sure to use sweetened condensed milk in this recipe for the "Easiest Fudge in the World", not evaporated milk - that's a common mistake. It is probably the simplest recipe in the world, let alone the easiest fudge recipe, thus the name! But it tastes like a complicated fudge from a specialty candy shop.

You can use other types of chips in this recipe. Try butterscotch chips for butterscotch fudge, or use white chocolate chips for vanilla fudge. Add-ins are nice too. Try stirring in chopped nuts, or chopped dried cherries or cranberries (fabulous in vanilla fudge!). You can also layer two types of fudge in one 9" x 13" pan to make layered fudge! Have fun with this recipe and enjoy every bite.

Ingredients

Steps to Make It

  1. Place chips and milk in microwave safe bowl. (You can use just the one package of semisweet chocolate chips, or add the milk chocolate chips for a fudge that is slightly sweeter and creamier.)

  2. Microwave on medium power for 2-3 minutes, stirring after 2 minutes.

  3. Microwave, stirring at 1-minute intervals, until chips are melted and the mixture is smooth and thick. Stir in butter and cream until combined.

  4. Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.

Let the fudge stand until it's cooled and firm. Then wrap well and store at room temperature. Cut into pieces just before serving.