No Bake Easy Fudge Recipe (2024)

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Author:

Isabel

Published:

March 23, 2018

This post contains affiliate links. See disclosure policy.

This No Bake Easy Fudge recipe made with chocolate chips, sweetened condensed milk and touch of cinnamon is the only fudge recipe you’ll ever need!

Is there any dessert better qualified to satisfy *serious* chocolate cravings other than rich, melt in your mouth, chocolaty, creamy, addicting fudge?

No friends, I don’t think there is. From the first bite to the last lick of your fingers, this easy fudge will make all you dreams come true, from now until eternity, forever and ever. Amen.

it’s. just. that. good.

{VIDEO} How to make this No Bake Easy Fudge Recipe

The base for this easy fudge recipe is made up of only 3 ingredients.

semisweet chocolate chips
sweetened condensed milk
and teeny amount of butter

From there, anything else is just additional flavor combinations that you can tweak depending on what you love. So not only is this recipe easy and requires no baking whatsoever, turns out it’s also extremely customizable. Yep, that settles it. Best recipe ever!

To make this chocolate fudge, all you have to do is melt the chocolate chips and the butter, and then mix it together with the sweetened condensed milk. I chose to melt everything on the stovetop in a small saucepan, but you can do it in the microwave if you prefer.

Whichever way you choose, just remember that chocolate can seize up quickly if any water touches it or if it get’s too hot and burns. The key to melting it is low and slow. When melting it on the stovetop, I like to whisk it constantly so that the bottom of the pan doesn’t accidentally get too hot and burn it.

For additional flavor, I whisked in some vanilla extract, sea salt and cinnamon for that little Mexican touch I’m always looking for. 🙂 Once combined, I folded in some chopped nuts for a little added crunch. I used walnuts and cashews, but any nuts will work.

Lastly, I transferred the fudge mixture into a 9×9 baking dish that I lined with parchment paper. I recommend lining the bottom of your pan with parchment paper or even cling wrap, just as long as it comes out over the edges so that you can easily lift up the fudge and remove it from the pan when you’re ready to slice and eat it.

The rest is a waiting game. I put it in the fridge to set for about 2 hours until firm, but you could also put it in the freezer if you want it to set even faster.

All that’s left to do is cut it into squares and enjoy!

More recipes you’ll love

No Bake Chocolate Crunch Bars
Cinnamon Banana Nut Bread
Chocolate Covered Almond Butter Balls
Sopapilla Cheesecake Bars

4.50 from 18 votes

No Bake Easy Fudge Recipe

servings: 16 squares

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Prep: 10 minutes minutes

Refrigeration time: 2 hours hours

Total: 10 minutes minutes

Ingredients

▢ 1 14-ounce can sweetened condensed milk
▢ 1 1/2 cups semisweet chocolate chips
▢ 1 tablespoon unsalted butter
▢ 1/4 teaspoon sea salt
▢ 1/4 teaspoon ground cinnamon
▢ 1/4 teaspoon vanilla extract
▢ 1/2 cup unsalted chopped nuts, plus more for topping (I used cashews and walnuts)

Instructions

Line the bottom of a 9×9 inch baking pan with parchment paper or cling wrap so that comes over the sides of the pan, and spray with non stick cooking spray.
In a small saucepan over low heat, add the butter and melt. Add the chocolate chips, sweetened condensed milk and whisk together until mostly melted.
Add the sea salt, cinnamon and vanilla extract. Whisk until everything is combined and melted together. Remove from heat.
Add the chopped nuts and fold into the melted fudge. Transfer the fudge mixture into the prepared baking dish, top with more nuts if desired, cover and refrigerate for 2 hours until firm and set.
Cut into 16 squares and enjoy!

Nutrition Information

Serving: 1square, Calories: 258kcal (13%), Carbohydrates: 34g (11%), Protein: 4g (8%), Fat: 13g (20%), Saturated Fat: 6g (30%), Monounsaturated Fat: 1g, Cholesterol: 13mg (4%), Sodium: 75mg (3%), Potassium: 127mg (4%), Fiber: 2g (8%), Sugar: 29g (32%), Vitamin A: 100IU (2%), Vitamin C: 0.8mg (1%), Calcium: 100mg (10%), Iron: 1.8mg (10%)

Author: Isabel Orozco-Moore

Category: Mexican

Jen
August 6, 2023

I made this recipe twice and followed the recipe exactly and it turned out perfectly both times. Super yummy and creamy while staying set. I do store mine in the fridge just to make sure it stays firm, but it does fine if left out a couple of hours. I’m not sure why others are having a problem with the outcome. Using the ingredients called for is important (semisweet chocolate chips, not baking chocolate). I didn’t put cinnamon because that’s not my thing, but I did use walnuts and this is going to be a real staple for a quick, easy dessert.
Reply
dixiekarla777@gmail.com
December 9, 2022
Yes it just got runny aren’t you supposed to put sugar in it it didn’t put any sugar in it it was terrible
Reply
Shaylene Herrick
December 17, 2021

I gave your recipe 4 stars. I haven’t made your fudge yet but it is similar to moms. Once I am done done making it I will come back and change if needed.
Question:
After cutting, does this fudge need to be put back in the refrigerator? I need a recipe I can ship out to my family.
Thank you for putting your recipe up. Now I’m off to NOT bake!
Reply
1. Ana @ Isabel Eats
  January 13, 2022
  Hi Shaylene! While fudge does keep at room temperature, I’m not sure about it being able to ship. I suggest maybe trying another website with a recipe that ensures it won’t spoil. Thanks!
  Reply
Erinn Drake
March 14, 2019
Sounds good. Gonna try to “keto” this.
Reply
1. Isabel
  March 15, 2019
  Thanks, Erin! If you do keto-ify it, let me know how it goes. I’d love to see what substitutions you make!
  Reply
Matt Brown
November 27, 2018
I used the microwave. Exactly the same ingredients, except no nuts, everything melted together, no problem. I used a 9×9 pan.
2 hrs later the fudge I pull out of the refrigerator is half as thick as shown in the video and basically just sticky… not fluffy at all.
Definitely does not look like yours or the stuff mom used to make
What did I do wrong?
Reply
1. Ana @ Isabel Eats
  February 3, 2022
  Hi Matt! I’m not really sure! If it’s still sticky, it may have needed more time to set. Also, if may have been too “cooked” when melting the ingredients over the heat. Heating chocolate can be tricky.
  Reply
Sherry
November 12, 2018
Hello,
I just came across this recipe and I know this is going to sound silly but I don’t have a 9×9 pan. I have a 8×8. Do any adjustments need to be made?
Reply
1. Isabel
  November 12, 2018
  Hi Sherry, that’s not a silly question at all! No adjustments need to be made, just make it like normal! I may take a few more minutes to set and harden since the squares will be a little thicker, but it will totally work.
  Reply
  1. Anna
    November 15, 2020
    Love the recipe, although the fudge came out a bit soft imho, like I didn’t “cook” it enough. Great flavor though.
    Next time I make it, I intend to increase the chocolate chips to (2) cups, decrease the salt by half to 1/8, increase the cinnamon to (1/2).
    Reply
Betsy
May 31, 2018
Hi Isabel! This recipe looks amazing and simple. I’m lactose intolerant though and I’m wondering if you think it would also work with condensed coconut milk and Earth Balance butter?
Reply
1. Isabel
  June 28, 2018
  Hi Betsy, I’m not quite sure. I’ve actually never used condensed coconut milk before but it sounds like it should work! And the Earth Balance should also be okay. The fudge will definitely have more of a coconut-y flavor, but I think it should be okay.
  Reply