Easy Homemade Fudge (No Thermometer Needed!)

This easy homemade fudge comes together in 5 minutes with no special tools required. Plus, get ideas for flavor variations, swaps, and storage tips!

If you’re looking for a quick treat that tastes like you spent all day in the kitchen—but only takes minutes to make—this is the one.

I’ve been making this easy homemade fudge for years, and it never fails to impress. Whether it’s for a holiday tray, last-minute dessert, or a sweet gift for neighbors, this recipe always delivers. It’s rich, creamy, endlessly customizable, and comes together with just a handful of pantry staples.

And the best part? You don’t need a candy thermometer, double boiler, or fancy equipment. Just a microwave, a bowl, and five minutes of effort. Really.

In this post, I’ll walk you through how to make my favorite base recipe, share some of my go-to variations, and give you storage and substitution tips so you can make it your own.

Why I Love This Fudge Recipe

This is one of those recipes that I keep in my back pocket for any occasion. It’s so reliable that I’ve stopped looking for other fudge recipes entirely.

There’s no boiling, no candy-making stress, and no risk of ruining a batch if you get distracted (which—let’s be honest—happens often around here). It always sets up beautifully and has a smooth, silky texture that people think came from hours of work.

Tip: This fudge also makes a great edible gift. I like to cut it into squares, tuck a few into parchment-lined boxes, and add a handwritten label. It’s simple but heartfelt.

Simple Ingredients, Big Flavor

You only need a few basic ingredients to make this fudge, and odds are you already have most of them on hand. The classic version uses chocolate chips, sweetened condensed milk, butter, and a pinch of salt. That’s it.

The butter adds richness, the condensed milk brings sweetness and structure, and the chocolate… well, it speaks for itself.

From here, you can mix and match add-ins to create endless flavor combinations (more on that below).

Step-by-Step Instructions

This is truly a foolproof fudge. Here’s how it comes together:

Line an 8×8 or 9×9 baking dish with parchment paper or foil. Leave a little overhang on the sides so you can lift the fudge out easily once it sets.

In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in short bursts, stirring in between, until everything is melted and smooth.

Pro tip: Stop heating when only a few chocolate chips remain and stir until they melt from the residual heat. This keeps the fudge silky and prevents scorching.

Stir in your extract, salt, and any other mix-ins you’re using (nuts, crushed cookies, dried fruit, etc.).

Pour the mixture into your prepared pan and smooth the top with a spatula or spoon. I like using a silicone spreader or offset spatula for this—it makes it easy to get a nice, even surface without dragging or sticking. Refrigerate until firm, usually 1–2 hours. Once fully chilled, lift the fudge out of the pan and cut it into squares. Store as needed (see tips below).

Flavor Variations to Try

Once you master the base recipe, the options are endless. Here are some favorites I’ve made over the years:

Peppermint Bark Fudge

Use white chocolate chips, add a splash of peppermint extract, and sprinkle crushed candy canes on top.

S’mores Fudge

Fold in mini marshmallows and crushed graham crackers, and drizzle with melted milk chocolate before chilling.

Salted Caramel Swirl

Swirl in homemade or store-bought caramel sauce and finish with flaky sea salt.

Mocha Fudge

Add a teaspoon of instant espresso powder to the base mixture for a grown-up twist.

Peanut Butter Cup

Dollop peanut butter over the top and swirl it in before chilling. Bonus points for chopped peanut butter cups on top.

Craving more chocolate and peanut butter? Try these homemade peanut butter cups—they’re simple, satisfying, and no candy thermometer required.

Tip: Don’t stir in more than about a cup of total mix-ins or toppings. Too much can affect how the fudge sets.

Substitutions That Work

Here are some common swaps that I’ve used with great success:

• Chocolate Chips: You can use milk, dark, white, or even butterscotch chips. A mix of semi-sweet and dark gives the richest flavor.
• Dairy-Free: Use plant-based butter and dairy-free sweetened condensed milk (many brands carry coconut-based options).
• Flavoring: Vanilla extract is classic, but almond, orange, or mint extracts all add something fun.
• Add-Ins: If you’re skipping nuts for allergy reasons, try crushed pretzels or freeze-dried fruit for texture.

Storage Tips and Shelf Life

This fudge keeps well, which makes it great for gifting or making ahead.

• Room Temperature: Store in an airtight container for up to 1 week (as long as your kitchen isn’t too warm).
• Fridge: Keeps for up to 3 weeks—just let it come to room temp before serving for best texture.
• Freezer: Yes, you can freeze it! Wrap tightly in plastic and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.

Heads up: Fudge can pick up odors from the fridge, so make sure it’s well-sealed.

Fudge Frequently Asked Questions

Still curious about this easy homemade fudge? Here’s what folks usually ask:

Pin it for later so you’ll always have a sweet backup plan.

There’s a reason this is my go-to recipe for easy homemade fudge. It’s fast, flexible, and ridiculously good. You can make a batch tonight and be enjoying it with tea before bedtime—or share it with friends and watch it disappear.

Give it a try and let me know what flavor combos you come up with!

Want something warm to sip alongside your fudge? This homemade hot chocolate recipe uses pantry staples and comes together fast.

If you love desserts that don’t take all day, check out these quick and easy dessert ideas ready in under an hour. There’s something for every craving.

Post originally published December 8, 2017. Updated with new tips, step-by-step instructions, and flavor variations to make your fudge even more foolproof.