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(Last Updated On: January 11, 2021)
This 3 Ingredient 3 Minute Fudge recipe couldn’t be much easier. Grab the easy recipe and indulge your sweet tooth with this easy Fudge recipe with just 3 ingredients.
3 Ingredient 3 Minute Fudge
I have a sweet tooth. I will admit it. I go to the gym 4 – 5 times a week, I start my day with a healthy smoothie, and I pride myself in making healthy meals for dinner for my family. But sometimes, I just need a bit of sweet. Just a bit of something that melts in your mouth and satisfies that ever-persistent sweet tooth. And this 3 minute 3 ingredient fudge is perfect. You really only need 2 ingredients, but I added in some juicy dried cherries into my three minute fudge recipe, I love chocolate covered cherries and I just so happened to have dried cherries in my pantry, so it seemed like a natural add-in.
You can add just about anything into your 3 Ingredient 3 Minute Chocolate Fudge, the sky is the limit! Or your pantry 😉
Think:
Cookie crumbles
Dried fruit
Peanut Butter
Nuts
Leftover Halloween candy – or any candy!
You can also use white chocolate chips, dark chocolate chips or milk chocolate chips…or a combination of two of the three.
Seriously, did you know that fudge could be so easy to make? Now, grab a microwavable bowl, a can of sweetened condensed milk, a bag of chocolate chips and your favorite mix-in. Let’s take care of that sweet tooth!
Here is my Chocolate Cherry 3 Minute 3 Ingredient chocolate bite of heaven. Be sure to Print It and Pin It so that you can make it again and again. Or tomorrow 🙂
3 Ingredient 3 Minute Fudge
If you have a few simple ingredients and about 3 minutes, you can have a sweet bite of heaven! Grab this 3 Minute Chocolate Fudge Recipe and enjoy.
Put the condensed milk and chocolate chips into in a medium microwaveable bowl
Microwave for 1.5 - 2 minutes
Stir until blended well
Gently stir in dried cherries - or any other mix-in that you would like
Pour the chocolate mixture in a parchment paper/wax paper lined 8 x 8 or 6 x 9 baking pan
Place in refrigerator for 1 - 2 hours until hardened
Cut into bite size pieces
Enjoy!
Notes
Feel free to substitute the dried cherries with whatever mix-in you would like. Think, cookie crumbles, dried fruit, peanut butter, nuts, etc. The sky is the limit! Or your pantry...
The Nutrition Facts is for the WHOLE recipe (not including the dried cherries), it all depends on how big you make your fudge pieces on the individual Nutrition Facts.
I hope you enjoy this easy Three Minute Fudge recipe as much as we do!
Should you store your 3 minute fudge in the refrigerator?
You can. Your homemade fudge will last longer if you do. If you store your fudge in the refrigerator it will be good for 3 – 4 weeks. However, in my house it’s eaten long before that.
How long will homemade fudge last if not stored in the refrigerator?
If you don’t sore your 3 minute fudge in the refrigerator it will last for about a week. Again, in my house it’s gone in a few days 😉
Does it really only take 3 minutes to make homemade fudge?
Yes! It’s incredibly easy!
Be sure to check out my Rocky Road 3 minute fudge recipe as well. It’s my daughter’s favorite.
Have you ever made homemade fudge using sweetened condensed milk before? What is your favorite kind of fudge?
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
It could be that your fudge is overcooked and this causes the sugar to harden. A sugar thermometer will help you to check it reaches the correct temperature which is the soft ball stage at 112 to 116 °C (234 to 241 °F).
The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage.
If you continue stirring once the mixture is simmering, you are encouraging the development of sugar crystals. While crystallization is the goal if you're making hard candy, crunchy sugar bits can quickly ruin a fudge's silky smooth texture.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.
Proper fudge will set after sitting at room temperature for about 4 hours. Understand that cooking the fudge properly is the skirmish before the war. The real test of your mettle will occur when you beat the fudge, and learn to master the fine art of turning and pouring. And if it doesn't work out it's okay!
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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