Easy Chocolate Fudge

4 ingredients and no cooking, just a bit of melting. Perfect melt-in-the-mouth chocolate fudge every time.
Serves: 30

You will also need...

20cm square tin, lined with baking parchment
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • 15 mins
    total prep time

    1 hr
    ready to serve in

2 pieces of fudge typically contain

  • Calories 142 7%
  • Sugars 18.1g 20%
  • Fat 6.7g 10%
  • Saturates 3.7g 18%
  • Salt 0.07g 1%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Break or chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter. Melt the ingredients gently over a low-medium heat, stirring occasionally until smooth and silky. (Alternatively melt in the microwave in 10-20 second bursts, stirring frequently).
  2. 2. Sieve in the icing sugar and mix thoroughly (you can use an electric whisk if you like). Press the fudge into the tin, smooth over the top with the back of a spoon. Press the nuts into the surface, if using.
  3. 3. Chill in the fridge for 1 hour until set, cut into squares. Store in an airtight container in the fridge for up to 2 weeks.
  4. For best results use chocolate with 45-50% cocoa solids. Try adding nuts, fruit or finishing with glitter or silver balls!

Discussion Board

  • Marina
    October 26, 2013
    I made this fudge last weekend and liked it so much that I bought more ingredients to make it again but this time I did it with white chocolate and chopped apricots. It was even more delicious than the plain chocolate fudge.
  • Igirliphone
    September 30, 2013
    I made the ultimate fudge as directed and it wouldn't set I only found crunchy Demerara sugar but don't think that would make much difference as it melted down I even left it in the freezer to try an work hard on it but sadly all that cost went into the bin the chocolate one came out fine I made plain and nutty ones for variety and the coconut ice was a big winner I cut it into chip sticks by adding the pink on top of the white and they dried better tasted yummy tried a few dipped in melted chocolate on one end so it was like having a bounty but mini stick size less cals in one hit. The peppermint creams went down a treat I barely got a look in. They got shared out to family as they loved them so much I use 10 capfuls of the natural peppermint liq oil it was for us strong enough but not over powering I brushed chocolate over half of each circle so it was soft one half and the fridge made the chocolate crunchy nice varient on the crunch into the smooth.

    Carnation says:
    Hi Penelope, sounds like you've been cooking up a storm! The secret with ultimate fudge is to make sure it cooks to a high enough temperature and then let it sit for a minute before beating it. Keep cooking up Carnation creations!
  • Vikkiekaye
    September 30, 2013
    Kirstie adds 3 table spoons of icing sugar which isn't near enough 100g stated here... Which one is correct?

    Mine is now setting in fridge and went for 3 tablespoons instead... Hope it works!!

    Carnation says:
    Hi Vikkie hope your chocolate fudge was a success! This recipe works wonderfully with 100g of icing sugar!
  • Icon mum
    September 25, 2013
    Is there a way to make this diabetic friendly?

    Carnation says:
    Hi Claire, unfortunately we wouldn't recommend this for anyone with diabetes.
  • Milo
    September 12, 2013
    Made this fudge a couple of days ago and took it into work. It proved popular! Incredibly easy to make and even easier to eat! I would like to try changing the flavour, can I use peppermint, vanilla or lemon extract? If so how much should I use please and when should I add to mixture? Thanks.

    Carnation says:
    Hi Miles, extracts are wonderful ways of getting variety but be careful as they are usually very strong. A couple of drops in a batch should be all you need add them just before you start beating so that it spreads evenly through the mixture!
  • Glitterkitty
    August 21, 2013
    Love making this fudge. Usually for gifts although a large portion usually finds itself staying at home. So easy and quick to make. Sometimes do mine with crunchy peanut butter and always add mini marshmallows once everything is combined gives a fab marbled effect as the marshmallow melts. Currently playing around with a few other ideas for using the fudge and what to put in it.
  • Gem
    August 12, 2013
    Love this recipe.So easy but only lasts half hour in my house. I do it with crushed biscuits for different texture. Delish.
  • Kelly
    July 14, 2013
    Made this the other day and it went down a treat! I am off to the shop later for more ingredients to make mor.
  • avril
    June 25, 2013
    Can you use cocoa powder instead of chocolate

    Carnation says:
    Hi Avril, this recipe does need the chocolate. Why not try adding 2 tbsps cocoa to our ultimate fudge recipe? Just stir in with the other ingredients and bring to the heat as per the recipe. Enjoy!
  • avril
    June 23, 2013
    Can you use cocoa powder instead of chocolate in this recipe?

    Carnation says:
    Hi Avril, this recipe does need the chocolate. Why not try adding 2 tbsps cocoa to our ultimate fudge recipe? Just stir in with the other ingredients and bring to the heat as per the recipe. Enjoy!
  • Hannah
    April 10, 2013
    Made this fudge the other day - it is just heavenly. Not quite like regular fudge but just as yummy and far easier. I think I may try using it as frosting for a chocolate cake one day and see what happens... Thanks for this amazing recipe.

    Carnation says:
    You're welcome Hannah! Wow that sounds like a really amazing cake idea!
  • Fudge maker
    March 28, 2013
    Made this fab fudge many times, always pleases. Decided to play with the ingredients...substitute milk chocolate for white chocolate and add a couple of table spoons of freeze dried raspberry. This is gorgeous, very popular with friends and family.

    Carnation says:
    Hi G (we're intruiged what does the G stand for?) Wow this version sounds incredible - top tip!

  • Chelsea
    February 07, 2013
    I made this recipe with peanut butter and Nutella instead of chocolate and it was very tasty! Lots morw icing sugar needed to help it set though!
  • debs
    January 19, 2013
    Would it make a difference if i used carnation light condensed milk for this recipe?

    Carnation says:
    Hi Debbie, no you should be able to use either product no problems. Happy cooking!
  • jeanie
    January 11, 2013
    Many thanks for the info, I'm going to try Cherry Brandy, also adding some halfed cherries, I will let you know if it works.

    Carnation says:
    Hi Pam! So how did you get on?
  • jeanie
    December 31, 2012
    hello, can you add liquor to this no cook recipe please

    Carnation says:
    Hi Pam, yes you can add alcohol to this recipe but only in small quantities - we would suggest only up to 2tbsp alcohol as it will affect the setting. If you find it a little runny then you can add a little extra icing sugar. Sounds delicious - what flavour are you making?
  • JoannaM
    December 23, 2012
    Have just made this after trying many failed recipes........a success and so easy
  • Sprog89
    December 21, 2012
    I made some of this last week and it was gone within seconds. Just about to make some more. It was so easy to make and tasted so good too!
  • Angedunc
    December 13, 2012
    I made the chocolate fudge this week, it's so easy. I also made some with white chocolate and its really nice too :-)

    Carnation says:
    Hi Angela, ooh white chocolate that sounds lovely! Mmmm
  • Tracey
    December 07, 2012
    We made these last Christmas as gifts for teachers. They are so easy to make and were a great hit so we'll be making them again this year.
  • Jo
    October 23, 2012
    Made this with my daughter,So easy!! She loved it! Cut into small pieces and everyone loved it,so made more this half term!!

    Carnation says:
    Hi Jo, mmm yummy how did the second batch go?
  • nuttytaz
    October 17, 2012
    Made this today and has been in fridge for 4 hrs its very sticky and cant cut into pieces what can i do

    Carnation says:
    Hi Lisa, oh dear.. We would suggest gently re-melting the mixture in the microwave and then adding another 50g icing sugar. Re chill. Or if you prefer re-melt the mixture, add 85g crushed biscuits, 25g dessicated coconut and some dried cranberries. Chill to set, then roll into balls and roll in more coconut. Chill or freeze until set!
  • Lou23
    September 21, 2012
    I've just made this off the recipe on the tin. Still a bit runny. Don't think I kept it on the heat long enough. Still not bad for a first go but you have to eat it with a spoon!

    Carnation says:
    Hi Louise, if you have any left you can re-melt the mixture and add a little more sieved icing sugar to make it thicker if you like! Or maybe serve it warm over ice cream!
  • Kath D
    September 12, 2012
    I made this and it was too moist to be fudge so I rolled it into balls and rolled them in cocoa powder - awesome chocolate truffles :-)
  • taskers
    September 06, 2012
    I have made this loads of times in the microwave with great results every time great for Christmas presents as keeps well in the fridge and takes to almost any topping to just love it .
  • Jane
    August 15, 2012
    I just made this but the mixture was very thick making it difficult to mix in the icing sugar, should it have been?

    Carnation says:
    Hi Jane, yes it should be quite thick but if its too thick to mix, give it just a very gentle warm in the microwave - in perhaps 10 second bursts, stirring every now and then. That should make it easier.
  • dawny
    July 03, 2012
    ive made the choco fudge and it turned out great and tasted heaven! i reccomened it!
  • dawny
    July 03, 2012
    Im just about to make chocolate fudge! Wish me luck! FINGERS CROSSED!