Fudge Recipe
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This 2 Ingredient Fudge is basically the culinary equivalent of a mic drop. Got a sweet tooth and zero time (or motivation)? This rich, creamy treat comes together faster than you can say “store-bought who?”—no candy thermometer, no stress, just pure chocolate bliss in every bite.
This recipe really takes off during the holidays. Along with some of my cookies, I consider this a tip Christmas Recipe!
Why You’ll Love This Recipe
- Easy dessert recipe: Perfect for when you need a no-fuss treat with minimal effort.
- No cook fudge: No oven, no problem—just melt, mix, and chill.
- Last-minute dessert idea: Only takes a few minutes to throw together and still feels homemade.
- Holiday treat idea: Great for gifting or adding to cookie trays during the holidays.
When you need a quick chocolate fix but don’t want to dirty every dish in the kitchen, this easy fudge recipe is your best friend. It’s rich, creamy, and comes together in minutes using just chocolate chips and canned frosting—no stove, no candy thermometer, no stress.
It’s the kind of recipe you keep in your back pocket for holidays, potlucks, or those late-night cravings. Customize it with different chip flavors or fun mix-ins, and you’ve got a foolproof dessert that tastes way more impressive than it should.
Ingredients You’ll Need
This might be the shortest grocery list you’ll ever make—and the most rewarding. Just two ingredients stand between you and a pan of rich, chocolatey fudge that tastes like you spent way more time in the kitchen than you actually did.
- Chocolate Chips – Semi-sweet is the go-to, but feel free to play! Milk chocolate gives you a sweeter bite, while dark chocolate adds depth. Use good-quality chips for the best flavor.
- Canned Frosting – Classic chocolate frosting is a no-fail choice. Want to mix it up? Try vanilla, peanut butter, or cream cheese frosting for a twist.
That’s it. No stovetop, no fancy tools, no sweetened condensed milk, and definitely no candy thermometer. Just melt, mix, chill, and boom—fudge magic.
Jesseca’s Recipe Review
This simple fudge recipe is my go-to when I need a last-minute dessert that still feels homemade. It’s rich, creamy, and ridiculously simple—basically foolproof. I’ve made it for everything from holiday trays to random Tuesday cravings, and it always disappears fast. Two ingredients, zero stress. What’s not to love?
Tip from Jesseca:
Use high-quality chocolate chips—they make a big difference in flavor and texture. And if your frosting isn’t super soft, give it a quick zap in the microwave (10–15 seconds) to make mixing even easier.
Substitutions and Variations
This fudge is basically a blank canvas for your sweet cravings. With just two ingredients, it’s insanely easy to customize—so go ahead, get a little wild.
- Switch up the chocolate chips – Try white chocolate, butterscotch, or peanut butter chips for a totally different flavor vibe.
- Play with the frosting – Swap chocolate frosting for vanilla, salted caramel, or even strawberry for a fun twist.
- Add mix-ins – Stir in chopped nuts, mini marshmallows, crushed cookies, or a sprinkle of sea salt before chilling.
- Top it off – Press festive sprinkles, crushed candy canes, or a drizzle of melted peanut butter on top while it’s still warm.
No matter how you mix it, this fudge keeps its low-effort, high-reward charm.
How to Make 2 Ingredient Fudge
Making this fudge is laughably easy—like, “why haven’t I done this sooner?” easy. Here’s the quick rundown so you can get to the good part: eating.
- Prep your pan: Line an 8×8-inch pan with parchment or wax paper for easy removal.
- Melt the chocolate chips: Microwave until smooth, stirring as needed.
- Mix in frosting: Fold in the canned frosting until fully combined.
- Chill: Spread it into the pan and refrigerate for about an hour, or until firm.
That’s it. No stove, no stress, just sweet chocolate goodness in a square.
Storage and Make-Ahead Instructions
This fudge is a champion when it comes to staying fresh and ready for whenever your sweet tooth strikes.
- Fridge: Store in an airtight container in the refrigerator for up to 2 weeks. The texture stays firm and fudgy.
- Freezer: Need to plan ahead? Freeze the fudge (cut or whole) in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
Make-ahead win: This recipe is perfect for prepping in advance. Make a batch, stash it in the fridge or freezer, and pull it out when you need a quick dessert or edible gift—no one will guess how easy it was.
Recipe FAQs
Absolutely! Chocolate is classic, but vanilla, peanut butter, caramel, or cream cheese frosting all work. Just make sure it’s the canned kind, not whipped or homemade.
Nope! You can melt the chocolate chips using a double boiler on the stovetop if you prefer more control (or just don’t love microwaves).
Yes! Just use a 9×13-inch pan instead of 8×8. Everything else stays the same.
Up to 2 weeks in the fridge or 3 months in the freezer—if it lasts that long without being devoured.
Definitely! Fold in mini marshmallows, crushed cookies, or chopped nuts before spreading into the pan for extra texture and flavor.
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Two ingredient fudge
Ingredients
- 12 oz chocolate chips (semi sweet or milk)
- 16 oz chocolate frosting
Instructions
- Line an 8×8-inch square baking dish with parchment or wax paper. Leave a bit of overhang on the sides to lift the fudge out easily once it’s set.
- Add the chocolate chips to a microwave-safe glass bowl. Microwave in 30-second intervals, stirring well between each, until completely melted and smooth. Be careful not to overheat or the chocolate may seize.
- Immediately fold the entire can of chocolate frosting into the melted chocolate chips. Stir until the mixture is smooth, glossy, and fully combined.
- Pour the fudge into the prepared pan and spread it evenly with a spatula. Refrigerate for 1 hour, or until firm to the touch.
- Once set, lift the fudge out of the pan using the parchment paper edges. Cut into squares and enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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