This is the easiest fudge I make when I need something sweet and impressive in a hurry. I first stumbled on this method during a holiday season when my oven was occupied and I needed a simple treat that would travel well to a party. With just chocolate chips, a can of sweetened condensed milk and a little butter, this fudge comes together in under five minutes of hands-on time and sets into that dense, creamy square everyone expects from classic fudge. The texture is rich and silky, cutting cleanly into neat pieces that hold their shape but melt on the tongue. It has become my go-to for bake sales, neighbor gifts, and last-minute desserts.

What I love most is how forgiving the method is: microwave melting in short bursts, stirring to a glossy, smooth finish, then folding in crunchy or chewy add-ins. I often switch the mix-ins depending on the season — dried cranberries and walnuts for winter, toasted pecans and orange zest for holiday trays, or mini marshmallows and crushed pretzels for a nostalgic twist. Family and friends always ask for the recipe because it looks like you spent hours, but it truly takes minutes. Keep a can of sweetened condensed milk in the pantry and you’re one shortcut away from a homemade candy that tastes like it came from a candy shop.

Ingredients

• Semi-sweet chocolate chips (3 cups / 18 ounces): Choose a good-quality brand such as Ghirardelli or Guittard for a glossy finish and balanced chocolate flavor; chips melt reliably and provide the base for creamy texture.
• Sweetened condensed milk (1 14-ounce can): This is the magic binder — it brings sweetness and body without the need to cook sugar syrup. Look for the standard 14-ounce cans from brands like Eagle Brand.
• Unsalted butter (1/4 cup, diced): Adds silkiness and shine; using unsalted keeps the sweetness in check and lets you control salt additions later.
• Walnuts (1 cup halves and pieces): I use Fisher Walnut Halves and Pieces; lightly toasting them enhances aroma and crunch.
• Dried cranberries (1 cup): Tart-sweet contrast to the rich chocolate; swap for cherries or raisins if preferred.

Instructions

Prepare the pan: Line an 8×8-inch pan with foil or parchment, leaving an overhang for easy removal. Lightly grease the lining with a pat of butter so the fudge releases cleanly. This step reduces cleanup and gives neat slices when the fudge sets. Melt the chocolate mixture: Place the chocolate chips, sweetened condensed milk, and diced butter in a large microwave-safe bowl. Microwave on high for about 2 1/2 minutes total, but stop and stir after 2 minutes. Continue heating in 20–30 second bursts, stirring thoroughly between intervals, until the mixture is glossy and smooth. Visual cues: there should be no graininess and the butter should be fully incorporated. Overheating can dull the shine, so short intervals and stirring are key. Incorporate mix-ins: Remove the bowl from the microwave and give the chocolate one final stir to ensure uniform temperature. Fold in the walnuts and dried cranberries until distributed evenly. If you prefer evenly suspended add-ins, cool the chocolate slightly so the mix-ins don't all sink to the bottom. Set in pan: Pour the mixture into the prepared 8×8 pan and smooth the top with an offset spatula. Tap the pan gently on the counter to level and release air pockets. Leave at room temperature to set for about 4 hours; for faster results, refrigerate for 1–2 hours until firm. Slice and serve: Once set, lift the fudge from the pan using the foil or parchment overhang. Slice into 36 squares using a sharp knife — for clean cuts, chill briefly and wipe the knife between cuts.

Storage Tips

Store squares in a single layer separated by parchment or wax paper in an airtight container at room temperature for up to 1 month; choose a cool, dry spot away from direct sunlight. For longer storage or if your house is warm, refrigerate — fudge will keep for at least 3 months. To freeze, wrap individual pieces tightly in plastic wrap and place in a freezer-safe container; freeze up to 3 months. Thaw in the refrigerator overnight to avoid condensation on the surface, then bring to room temperature before serving for best texture.

Ingredient Substitutions

If you don’t have semi-sweet chips, swap for chopped chocolate bars — use 18 ounces total of chopped chocolate for smoother melting. For a different flavor profile, use dark chocolate (60–70% cocoa) or white chocolate, though white chocolate can be more temperamental and benefits from a lower heat and extra stirring. For a nut-free version, omit walnuts and use toasted sunflower seeds or crispy rice cereal for crunch. To reduce sweetness slightly, stir in a pinch of sea salt or use bittersweet chips and reduce mix-ins that add sugar.

Serving Suggestions

Serve bite-sized squares on a decorative plate or arrange in small paper candy cups for a polished presentation. Pair with strong coffee, espresso, or a nutty port to balance the powdered sugariness. For holiday platters, sprinkle a light dusting of powdered sugar or a few flaky sea salt crystals on top. The squares also make thoughtful gifts — stack a few in a small box with waxed paper between layers and tie with ribbon.

Cultural Background

Fudge has roots in American confectionery traditions dating back to the late 19th century; its simplest forms rely on sugar, milk, and butter to create a dense candy. This no-cook shortcut using sweetened condensed milk is an American adaptation that became popular when home cooks sought easier methods to approximate classic textures without complex candy-making. Over time, regional variations have embraced local nuts, dried fruits, and flavors, making fudge a versatile canvas for personal and cultural tastes.

Seasonal Adaptations

Winter: add orange zest and toasted walnuts or dried cranberries, as in this version, for festive flavor. Spring: fold in pistachios and chopped dried apricots for a lighter palate. Summer: swirl in raspberry jam or use milk chocolate with salt & pretzel pieces for salty-sweet picnic treats. For holidays, add peppermint extract and crushed candy canes or replace cranberries with chopped glazed cherries for a classic red-and-green presentation.

Meal Prep Tips

For parties, make multiple pans a day ahead and store stacked in the fridge separated by parchment. If you need a quick platter, freeze the pan briefly so slicing is easier and squares hold their shape during transport. Label containers with the date and mix-ins for gifting and avoid stacking heavy items on top of the fudge to prevent compression. Keep an emergency stash in the freezer — thawed pieces are indistinguishable from freshly made after coming to room temperature.

Wrap up: this very simple, dependable fudge delivers rich chocolate flavor with minimal effort and endless customization. It’s a small recipe that makes a big impression — give it a try and make it yours.