I used to think no bake chocolate fudge belonged in the “too complicated” file of life — the kind of thing you leave to candy makers and holiday pros. But one rainy Portland afternoon, between homework chaos and a coffee gone cold, I decided to try again. And just like that, my kitchen smelled like heaven — no thermometer, no stress, just pure chocolate joy.
Now it’s my secret weapon for last-minute gifts and cozy nights. I first shared it after making a batch for our neighbors during the holidays (you can see similar inspiration in my Christmas Mason Jar Desserts post).
Each bite feels like a little victory — proof that sweetness doesn’t need stress. If you love quick desserts too, you might also enjoy my No-Bake Oreo Truffles or Holiday No-Bake Cookies.
Ingredients for the Perfect No Bake Chocolate Fudge
Gather your squad. This is a simple list, but quality matters here, especially for the chocolate. Using a good chocolate will elevate your entire no bake chocolate fudge experience from “great” to “where have you been all my life?”
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- A pinch of flaky sea salt for topping (trust me on this)
No Bake Chocolate Fudge
Equipment
- 8×8 inch baking dish
- Parchment Paper
- medium saucepan
- Spatula
- airtight container (for storage)
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk (14 oz)
- 0.25 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon fine sea salt
- 1 pinch flaky sea salt (for topping)
Instructions
- Grab an 8×8 inch baking dish and line it with parchment paper. This guarantees easy removal later.
- In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir constantly until smooth and melted.
- Remove from heat. Stir in the vanilla extract and fine sea salt until fully combined.
- Pour mixture into the prepared pan. Spread evenly with a spatula and sprinkle with flaky sea salt.
- Refrigerate for at least 3–4 hours, or until the fudge is fully set.
Notes
Nutrition
(Nutrition is estimated and will vary based on actual ingredients used)
How to Make No Bake Chocolate Fudge Step-by-Step
- Line your pan.
Grab an 8×8 inch baking dish and line it with parchment paper. This little step is your best friend and guarantees easy removal later. No one wants to scrape fudge out of a pan with a chisel.
- Melt the main trio.
In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir constantly until everything is melted, smooth, and gloriously unified. Do not walk away.Chocolate is a fickle friend and will burn if you ignore it.
- Off the heat, stir in the vanilla and salt. Remove the pan from the heat. Now, stir in the vanilla extract and that 1/4 teaspoon of fine sea salt.
The salt is the secret agent here, cutting the sweetness and making the chocolate flavor pop.
- Transfer and smooth it out. Pour your gorgeous fudge mixture into the prepared pan. Use a spatula to spread it into an even layer.
Now, for the pro move: sprinkle the top with those flaky sea salt crystals.
- Chill until firm. Pop the pan into the refrigerator for at least 3-4 hours, or until the fudge is completely set. I know, the wait is brutal.
But it’s what separates us from the animals.
Storage Instructions
This no bake chocolate fudge stores like a dream. Once set, cut it into squares and keep it in an airtight container in the fridge. It will stay perfectly fresh for up to two weeks, not that it will last that long.
For long-term hoarding, you can freeze it. Layer squares between parchment paper in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Why You’ll Love This no bake chocolate fudge
- Zero Baking Skills Required: This is a foolproof recipe.
If you can operate a stove, you are overqualified.
- The Ultimate Crowd-Pleaser: Bring this to any gathering and watch it disappear. It’s a guaranteed hit for potlucks, holidays, or just a Tuesday.
- Incredibly Customizable: This base recipe is a blank canvas. Stir in nuts, crushed peppermint, or dried fruit to make it your own.
Common Mistakes When Making No Bake Chocolate Fudge (and How to Fix Them)
- Using low-quality chocolate.
IMO, this is the biggest crime. Your fudge will only taste as good as the chocolate you start with.
- Rushing the melting process over high heat. You’ll scorch the chocolate and get a grainy texture.
Patience is a virtue, especially here.
- Skipping the salt. Seriously, don’t. It’s not optional; it’s what makes the flavor complex and addictive.
- Not lining the pan.
You will regret this when you’re trying to pry out the first piece. Parchment paper is non-negotiable.
Creative Twists for Your No Bake Chocolate Fudge
This recipe is wonderfully adaptable. For a dairy-free and vegan no bake chocolate fudge, use vegan chocolate chips, coconut cream instead of condensed milk, and vegan butter.
You can also add a cup of mix-ins like walnuts, pecans, or even pretzel pieces for a sweet-and-salty kick. For a different flavor profile, try using dark chocolate or white chocolate chips as your base.
FAQs For No Bake Chocolate Fudge
Can I freeze this no bake chocolate fudge?
Absolutely! It freezes beautifully.
Just make sure it’s in an airtight container to prevent freezer burn. Thaw it in the fridge for the best texture.
What’s the best substitute for sweetened condensed milk?
This is a tough one, as it’s a key ingredient for texture. For a DIY version, you can simmer 2 cups of milk with 1 cup of sugar until reduced by half.
For a store-bought swap, canned coconut cream can work for a dairy-free version, though the texture will be slightly different.
How long does it stay fresh?
When stored properly in the refrigerator, this fudge stays fresh and delicious for up to two weeks. It’s a great make-ahead treat for the holidays.
Is this kid-friendly?
Is the sky blue? Kids absolutely love this stuff.
It’s also a super fun recipe to make with them since there’s no hot oven involved. They can help with the stirring and, of course, the taste-testing.
Can I prep it ahead of time?
That’s the whole point! This is the perfect make-ahead dessert.
FYI, it actually gets better after a day in the fridge as the flavors have more time to meld together.
Final Thoughts on My Favorite No Bake Chocolate Fudge
When I make this no bake chocolate fudge, it’s never really about dessert. It’s about slowing down for a few minutes, stirring something that feels like comfort, and sharing it with the people I love most. Every time I see my kids sneak a piece from the fridge, I’m reminded that the sweetest moments are usually the simplest ones.
If you’re new here, take a peek at my No Bake Winter Desserts collection — you’ll find this fudge’s best friends there. And if you ever have questions, my kitchen door (and inbox) are always open.
– Sophie Parker
