3 Ingredient Fudge: Quick, Easy, and Totally Delicious

Ever wish you could satisfy a chocolate craving without rummaging through the pantry? With just three staple ingredients—sugar, butter, and chocolate—you can whip up fudge that looks bakery‑level. No fancy gadgets, no long ingredient lists, just pure, melt‑in‑your‑mouth sweet. Grab a pot and let’s get started.

Why Stick to Three Ingredients?

Keeping the recipe short means fewer chances to mess up. When you limit yourself to sugar, butter, and chocolate, you control the chemistry: sugar gives the structure, butter adds silkiness, and chocolate provides flavor. The result is a smooth, glossy fudge that’s easy to cut and store. Plus, you’ll always have those basics on hand, so cravings never have to wait.

Two Foolproof 3‑Ingredient Fudge Recipes

Classic Chocolate Fudge
Ingredients: 2 cups granulated sugar, 1/2 cup unsalted butter, 12 oz semi‑sweet chocolate chips.
Method: Combine sugar and butter in a saucepan over medium heat. Stir until the butter melts, then bring to a gentle boil. Let it bubble for about 5 minutes, then remove from heat and stir in the chocolate until smooth. Pour into a greased 8‑inch pan, let cool, and cut into squares.

Peanut Butter Fudge
Ingredients: 2 cups sugar, 1/2 cup butter, 1 cup peanut butter (smooth).
Method: Follow the same steps as the classic version, swapping chocolate chips for peanut butter after the boil. Mix until the fudge is glossy, spread into a pan, and chill for at least an hour before slicing.

Both recipes rely on hitting the soft‑ball stage (around 235‑240°F). If you don’t have a candy thermometer, watch for a thick, syrupy consistency that forms a soft peak when you lift the spoon.

Want an extra smooth texture? Add a pinch of salt or a splash of vanilla extract at the end. The salt balances the sweetness, while vanilla gives depth without adding more ingredients.

When the fudge sets, it’s ready to enjoy right away, but a short chill in the fridge makes it easier to cut cleanly. Store leftovers in an airtight container at room temperature for up to a week, or freeze for a month—just thaw before serving.

Got a craving for something different? Swap the chocolate for white chocolate, or mix in a handful of crushed nuts after you stir in the chocolate. The three‑ingredient base is flexible enough to handle any flavor tweak you want.

Now you have a go‑to dessert that takes minutes to make, costs pennies, and always hits the spot. Next time the sweet tooth knocks, reach for sugar, butter, and chocolate—your kitchen will thank you.