Decadent Chocolate Fudge 

I felt almost guilty making this recipe, as though I was cheating some unspoken baking law. This fudge is so foolproof and so delicious, you can’t go wrong. It requires only three ingredients, and I honestly had to look twice at the recipe to reassure myself that I wasn’t missing some other more complex instruction.

Be warned: the sugar content of this recipe is nearly heart stopping just to read and is not conducive to healthful eating of any sort. But in small doses, this fudge is sure to please any chocolate lover, unashamed sweet tooth, or anyone simply looking for a little sweet indulgence!

Those of you who read my last post know that my husband and I have just moved to a new city. Our new place is perfect, but the kitchen presents me with a big problem: it lacks an oven. What sort of kitchen doesn’t come with an oven, and worse, doesn’t have the space for one? I mean really. This is truly upsetting for an eager, but amateur baker like me. And so I have been trying to come up with ideas for sweet treats that don’t demand the baking part. Enter the fudge. And so without further rambling, here is this too-easy recipe for chocolate fudge: 
Decadent Chocolate Fudge

Yield: 30-32 small squares


3 cups of semi-sweet chocolate chips (approx. 500g)

2 oz of unsalted butter (57 grams)

14 oz of condensed milk (414 ml)



Line a 9×9 inch baking dish with wax paper and set aside.

Place all the ingredients in a microwave safe dish and microwave on high for 4-5 minutes, or until the chocolate chips have melted completely, stirring once halfway through the heating time.

Whisk until the mixture is smooth and transfer into the prepared pan. Refrigerate for 2-3 hours, or until the fudge has set. Cut into small squares and serve, or store in an airtight container in the fridge for up to 2 weeks.

Recipe credit: ‘Fudge’ by Dana on

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