Amazing Easy 2-Ingredient Fudge in 5 Minutes

Ever had one of those days where you NEED chocolate, like, yesterday? Or maybe you forgot about that potluck until the last minute? That’s exactly how my love affair with this Easy 2-Ingredient Fudge began—mid-panic, standing in my kitchen at 10 PM, desperately rummaging through the pantry. Two ingredients. Five minutes of work. That’s it. No fancy techniques, no sweating over a double boiler. Just creamy, dreamy fudge that’ll make you feel like a pastry wizard. Trust me, this little miracle has saved my bacon more times than I can count, from impromptu gifts to midnight cravings. And the best part? It’s so simple, even my butterfingers nephew can’t mess it up!

Why You’ll Love This Easy 2-Ingredient Fudge

Listen, this fudge is basically magic—and here’s why:

• Two ingredients, zero stress: No hunting for obscure pantry items. If you’ve got chocolate chips and a can of condensed milk, you’re golden.
• Done in minutes: Microwaving beats babysitting a double boiler any day. Stir, melt, pour—boom. Your future self (and your impatient sweet tooth) will thank you.
• Silky-smooth every time: The condensed milk gives it that melt-in-your-mouth texture even fancy bakeries charge extra for.
• Play with it: Add nuts, swirl in peanut butter, or sprinkle sea salt on top. It’s your blank canvas of chocolatey joy.

Seriously, it’s the little black dress of desserts—simple, reliable, and always a hit.

Ingredients for Easy 2-Ingredient Fudge

Here’s the beautiful part—you probably already have these in your pantry right now:

• 1 can (14 oz) sweetened condensed milk: Not evaporated milk, not regular milk—this sticky-sweet nectar is non-negotiable for that perfect fudge texture.
• 2 cups semi-sweet chocolate chips (packed!): Measure them like you mean it. Cheap chips work, but splurge on good ones if you want that deep chocolate flavor to sing.

That’s it. No eggs, no butter, no witchcraft—just these two heroes doing all the heavy lifting.

Equipment You’ll Need

Grab these basics—you likely have most already:

• 8×8-inch baking dish: The perfect fudge thickness starts here.
• Parchment paper: No-stick magic for clean slices later.
• Microwave-safe bowl: Glass works best to monitor melting.
• Spatula: For scraping every last lickable drop.

(Bonus: A sharp knife makes cutting cleaner—but hey, teeth work in a pinch!)

How to Make Easy 2-Ingredient Fudge

Okay, let’s make some magic happen! This is so simple, but I’ll walk you through each step—because even the easiest recipes can go sideways if we rush (trust me, I’ve learned that the hard way).

Step 1: Prep the Baking Dish

First, grab that 8×8-inch dish and line it with parchment paper. Here’s my trick: leave a little overhang on two opposite sides—it’ll act like handles to lift the fudge out later. No parchment? No problem! Just give the dish a quick spritz with cooking spray. But really, parchment is the MVP here—it makes cleanup a breeze and gives you those Instagram-worthy clean edges.

Step 2: Melt the Ingredients

Dump both ingredients into your microwave-safe bowl (yes, together—no fancy separations needed). Now, the key to perfect fudge is patience. Microwave in 30-second bursts, stirring vigorously between each one. Why? Chocolate chips are sneaky—they’ll hold their shape until you stir, then suddenly melt into smooth perfection. Three bursts usually do it for me, but your microwave might vary. Stop when it’s glossy and lump-free—overheating makes chocolate grainy, and nobody wants that!

Step 3: Set and Chill

Pour that velvety mixture into your prepped dish, and use the spatula to spread it evenly. Tap the dish gently on the counter to release air bubbles. Now, the hardest part: walk away. Seriously, resist the urge to poke it! It needs at least 2 hours in the fridge to set properly. I know, waiting is torture—but slicing too early gives you fudge soup. Pro tip: If you’re in a rush, pop it in the freezer for 45 minutes instead.

Tips for Perfect Easy 2-Ingredient Fudge

Listen, even the simplest recipes have their secrets—here’s how to make yours foolproof:

• Quality matters: Splurge on good chocolate chips—they melt smoother and taste richer. Guittard or Ghirardelli are my go-tos.
• Don’t rush the microwave: Those 30-second intervals seem tedious, but overheating = grainy fudge. Stir like your dessert depends on it (because it does).
• Work fast after melting: The mixture thickens as it cools, so spread it quickly for that glossy top. If it firms up too much, just zap it for 5 seconds.

Oh, and lick the bowl immediately—no regrets.

Variations for Easy 2-Ingredient Fudge

This basic recipe is just the beginning—here’s how to make it your own:

• Crunch it up: Stir in a handful of toasted walnuts or pecans right before pouring.
• Fancy salt: Sprinkle flaky sea salt on top for that sweet-salty magic.
• Peppermint twist: Add ½ tsp peppermint extract with the chocolate for holiday vibes.
• PB swirl: Drop spoonfuls of peanut butter onto the fudge and drag a knife through.

See? One recipe, endless possibilities—just don’t tell anyone how easy it was!

Serving and Storing Easy 2-Ingredient Fudge

Once your fudge is firm, lift it out using the parchment “handles” and place it on a cutting board. For clean squares, run a sharp knife under hot water, dry it quickly, then slice—rewarm the blade between cuts. Store leftovers in an airtight container in the fridge for up to a week (if they last that long!). Pro tip: Layer pieces between wax paper to prevent sticking.

Nutritional Information for Easy 2-Ingredient Fudge

Okay, let’s be real—this is dessert, not a salad! But since you asked: each square clocks in around 120 calories, with 6g fat and 15g carbs. Numbers can vary slightly depending on your chocolate brand (those fancy ones might add a few extra calories, but oh-so-worth it). Enjoy guilt-free—life’s too short to skip the fudge!

FAQs About Easy 2-Ingredient Fudge

Can I use dark chocolate chips instead? Absolutely! Swap semi-sweet for dark chocolate if you love that rich, intense flavor. Just keep the same measurements—your fudge will be slightly less sweet but just as creamy. (Pro tip: A pinch of salt balances dark chocolate’s bitterness beautifully.)

How long does this fudge stay fresh? Stored in an airtight container in the fridge, it keeps for about a week—if it lasts that long! The condensed milk makes it stay softer than traditional fudge, so no worries about it turning into a brick.

Can I freeze 2-ingredient fudge? You bet! Freeze slices between wax paper for up to 3 months. Thaw in the fridge overnight—no microwave unless you want fudge sauce (which… actually sounds delicious).

Why is my fudge grainy? Usually means the chocolate got too hot. Next time, stick to those 30-second microwave bursts and stir like your dessert depends on it (because it does!).

Can I add mix-ins? Go wild! Nuts, crushed cookies, or even a swirl of caramel take this from easy to extraordinary. Just fold them in right before pouring into the pan.

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