Irresistible 3-Ingredient Creamy Fudge Recipe

Melting the Fudge Base

1. Combine Butter and Condensed Milk. Place the butter pieces and sweetened condensed milk in a medium saucepan over low‑medium heat. Stir constantly until the butter fully melts, creating a smooth, pale mixture. This step ensures that the fat and sugar are evenly distributed before the chocolate joins.
2. Add Chocolate Chips. Reduce the heat to low and gradually sprinkle the chocolate chips into the butter‑milk mixture. Stir gently with a silicone spatula, allowing the chocolate to melt without scorching. Once fully incorporated, the mixture will become glossy and thick.
3. Incorporate Optional Flavors. Remove the pan from the heat and stir in the vanilla extract, if using. A pinch of flaky sea salt can be added now or sprinkled on top later for a subtle crunch and flavor contrast.
4. Transfer to a Pan. Quickly pour the hot fudge into a greased 8×8‑inch square pan. Use a spatula to spread the mixture evenly, smoothing the surface. The heat will cause the fudge to set faster, so work swiftly.

Setting and Serving

Allow the fudge to cool at room temperature for about 10 minutes, then refrigerate for 1‑2 hours until firm. Once set, lift the slab out of the pan using the parchment paper (if used) and cut into 12 even squares with a sharp knife. Serve chilled or at room temperature for a melt‑in‑the‑mouth experience.