Love homemade fudge recipes? Try my rocky road fudge, 2 ingredient peanut butter fudge, 3 ingredient fudge, and salted caramel fudge next. Making fudge during the holiday season has been part of my family since I was three years old (aka the age I can remember…sort of). My mom’s tried and true recipe combined chocolate with condensed milk, so I’m sharing her recipe today but with one minor tweak- I’m skipping the dairy!
Why I love this recipe
Just two simple ingredients. As the title states, my recipe could not be any more simple. You pick whichever chocolate you like, then add the condensed milk and voila- instant fudge. No dairy is needed. Traditional fudge is made with butter and condensed milk, but not my one! Using coconut condensed milk alleviates all of that, along with dairy-free chocolate. Three flavors. You can either use white, dark, or milk chocolate. Quick and easy. With less than a minute of hands-on time, the hard part is waiting for the fudge to firm up! Best texture. The fudge is smooth, rich, creamy, and melts in your mouth!
Ingredients needed
Chocolate. White chocolate, milk chocolate, and dark chocolate. Use the best quality chocolate you can find because you’ll be able to taste the difference. I’ve included some fun flavor combinations below. Sweetened condensed milk. I use coconut condensed milk to keep this fudge dairy-free, but standard condensed milk also works.
How to make 2 ingredient fudge
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Very good and easy” – Sylvia Step 1- Melt the ingredients. In a microwave-safe bowl, combine your chopped chocolate with the condensed milk. Microwave in 20-second spurts until the chocolate begins to melt. Once the chocolate has mostly melted, stir it with the warm condensed milk until completely smooth. Step 2- let it set. Now, pour the fudge mixture into a lined 8 x 8-inch baking pan. Use a spatula to smooth out the top and refrigerate it for at least an hour to firm up.
Arman’s recipe tips
I’ve made this fudge countless times (seriously, since I was three years old!). Here are the top tips for fool-proof fudge every single time.
If possible, use a chopped-up chocolate bar as opposed to chocolate chips. The latter tend to lack the creaminess, as they are designed to hold their shape. Microwave makes and models vary. Keep an eye on it while the chocolate/condensed milk is heating up, as you may not need to microwave it as long as I did! If you don’t own a microwave, you can use the double boiler method and make this fudge stovetop.
Storage instructions
To store: Fudge should always be stored in the refrigerator, covered. The fudge will keep well for up to 4 weeks. This fudge follows the same instructions; you only change up the chocolate you use! Here are also some tested mix-in ideas to take it up a notch! White chocolate fudge
White chocolate. White chocolate chips or vegan white chocolate chips (to keep it dairy-free). Mix-in ideas. Dried unsweetened cranberries or raspberries. Sprinkles, mint extract, or some creamy peanut butter swirled through also works well.
Milk chocolate fudge
Milk chocolate. Milk chocolate chips, dairy-free milk chocolate, or standard milk chocolate. Mix-in ideas. Nuts like roasted peanuts, walnuts, or hazelnuts.
Dark chocolate fudge Mix-in ideas. Chopped almonds and sea salt. Dark chocolate. Any dark chocolate bar with a cocoa content of at least 70%. As the condensed milk is already sweetened, you can even use an unsweetened chocolate bar (also referred to as bakers’ chocolate). To freeze: Place leftover fudge in a ziplock bag and store it in the freezer for up to 6 months.
Frequently asked questions
More homemade candy to try
Almond Joy Crunch bars Kit Kat bars Turkish delight Or any of my candy recipes
Originally published August 2022, updated and republished October 2024
