Quick and Easy Chocolate Fudge

by | Jul 28, 2010

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Three ingredients and one saucepan are all you need to make this quick easy chocolate fudge recipe. Got condensed milk? Chocolate? Butter? Congratulations, you are one step closer to having some sweet fudgy goodness in your world. This recipe is very easy to customise to your tastes: you could use flavour-infused chocolate for a quick flavour change or add dried fruits or nuts like candied ginger or orange, cranberries, glace cherries, macadamias or hazelnuts.  This fudge makes a quick and delicious handmade gift, particularly around Christmas time.

Recipe adapted from Kitchen Classics: Chocolate

You will need: 18cm (7in) square cake tin

Quick and Easy Chocolate Fudge

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Three ingredients and one saucepan are all you need to make this quick easy chocolate fudge recipe.
Quick and Easy Chocolate Fudge
Course Sweets
Cuisine Baking
Servings 12 pieces at least
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 4 hours


pieces at least
  • 395 g Sweetened Condensed Milk
  • 50 g Unsalted Butter cubed
  • 400 g Dark Chocolate finely chopped
  • 100 g Dried fruit of your choice (optional)


  1. Line the base and sides of an 18cm square baking pan with baking paper.
  2. Add the condensed milk and butter to a medium saucepan. Melt together on low heat, stirring continuously to stop the condensed milk sticking to the bottom of the pan. Remove from the heat.
  3. Stir the dark chocolate and dried fruit (optional) into the warm saucepan. Keep stirring until the chocolate has completely melted.
  4. Immediately pour the fudge mixture into the baking tin. Smooth the top. Place in the fridge for 2-4 hours, or until the mixture is firm.
  5. When the fudge has set, cut into squares

Recipe Notes

  • Store the fudge in an airtight container at room temperature. Will keep for at least 5 days.

You might like our other Sweet Treat recipes like Chocolate Whiskey Fudge and Chocolate Peanut Butter Fudge. Chocoholics, we have a whole list of baking recipes with chocolate here too.

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