Make this incredibly easy fudge without condensed milk — just three simple ingredients and about five minutes of prep. No special equipment or complicated techniques required. The result is decadently creamy, deeply chocolaty fudge that’s perfect for romantic dinners, holiday treats, or as make‑ahead gifts. Because it freezes well, you can keep a stash on hand for chocolate emergencies. Try the flavor variations suggested below to customize it. (Originally published as 4-Ingredient (No Butter!) Chocolate Fudge with Coconut on February 12, 2015)
This Recipe Is: • Ready in 30 Minutes or Less • Freezable • Make Ahead • Vegetarian • Gluten Free •
Luscious, melt-in-your-mouth fudge without condensed milk, butter, or excessive sugar.
This recipe really works — rich, creamy, and surprisingly simple. It’s easy to make, addictive to taste, and perfect for gifting or freezing for later.
Why You’ll Love This Easy Fudge
• Rich, creamy texture with deep chocolate flavor that’s not overly sweet.
• Extremely simple: three ingredients and about five minutes of hands-on prep.
• No special tools needed — no candy thermometer or double boiler. This is a microwave fudge method.
• Versatile — see the suggestions below for mix-ins and flavor variations.
And here’s the kicker: this version can be a bit healthier than classic fudge recipes that rely on sweetened condensed milk or large amounts of butter and sugar.
This Fudge Can Be Lighter, Too
Many traditional fudge recipes use sweetened condensed milk and butter, which add a lot of sugar and calories. By substituting evaporated milk (not sweetened condensed milk) and using a small amount of coconut oil, you retain the creamy, fudgy texture with less added sugar and fewer calories. It’s an indulgent treat you can enjoy without as much guilt.
How to Make Fudge Without Condensed Milk
Step 1
Combine chocolate chips, evaporated (NOT sweetened condensed) milk, and coconut oil in a medium microwave-safe bowl. Microwave on high for about 1½ minutes, adjusting slightly for your microwave’s wattage.
Ingredient tip: Virgin or unrefined coconut oil has a stronger coconut flavor; refined coconut oil is milder. The small amount used here makes either choice fine.
Pro tip: Shake the can of evaporated milk before opening to recombine any separated solids. If needed, whisk briskly to restore a silky consistency.
Step 2
Stir the warm mixture immediately until completely smooth. It may seem slow to melt at first, but continued stirring and residual heat will finish the job. Do not microwave again to avoid scorching the chocolate.
The reason this works without a double boiler is that the milk and chocolate are heated together, allowing the warm milk to gently melt and integrate the chocolate instead of causing it to seize.
Step 3
If using mix-ins such as shredded coconut or nuts, stir them in once the chocolate is smooth. Then pour the mixture into a pan: an 8×8 inch pan for thicker squares or an 11×7 inch pan for a thinner slab that’s easier to cut with cookie cutters.
Use a rubber scraper to spread and level the mixture, and gently tap the pan to release air bubbles and smooth the top.
Step 4
Refrigerate until firm, then cut into squares or use cookie cutters for festive shapes. Taller cookie cutters or a thinner pan make shape cutting easier.
Evaporated Milk vs. Condensed Milk
Evaporated milk and sweetened condensed milk are both reduced-milk products, but they are not the same. Sweetened condensed milk has a large amount of added sugar and many more calories; evaporated milk contains no added sugar (only the milk’s natural lactose) and is lower in calories. Using evaporated milk gives the fudge a rich, silky body without excessive sweetness.
Why This Method Works
Evaporated milk provides thickness and creaminess similar to condensed milk but without the extra sweetness. Heating milk and chocolate together prevents the chocolate from seizing and results in a smooth, velvety fudge with balanced chocolate flavor.
Origins and the Coconut Version
This recipe was originally shared as a chocolate coconut fudge with shredded coconut stirred in. That version was an early hit, but over time it became clear the basic recipe is highly adaptable. Removing the coconut makes a classic chocolate fudge, while adding coconut or nuts creates other delicious variations.
Variations and Add-Ins
Try these mix-in ideas — about 1/2 cup total is a good starting point, though you can increase to 3/4 cup for a more laden fudge:
• Chocolate Fudge — Plain and perfect: just the three base ingredients.
• Chocolate Coconut Fudge — Stir in about 1/3 cup shredded coconut for the original version.
• Nutty Fudge — Add chopped walnuts, pecans, or almonds.
• Almond Joy Fudge — Combine shredded coconut and sliced or chopped almonds.
• Cherry Pecan Fudge — Mix in chopped dried cherries and pecans for a fruity, nutty twist.
Can You Freeze This Fudge?
Yes. This fudge freezes well. Cut into squares, wrap each piece tightly in plastic wrap or wax paper, and place them in an airtight freezer bag. You can eat a piece straight from the freezer or allow it to thaw in the fridge or at room temperature for about 30 minutes for a softer texture.
Fudge as a DIY Gift
This fudge makes a thoughtful homemade gift for Valentine’s Day, holidays, teachers, neighbors, and more. Cut into shapes or arrange squares in a small box for an attractive presentation. Because it freezes and keeps well refrigerated, it’s great for preparing ahead.
Your New, No‑Fail Fudge Recipe
This simple microwave fudge is a game-changer: three ingredients, minimal hands-on time, and a reliably creamy, chocolatey result. It’s flexible for mix-ins, healthier than many traditional versions, easy to freeze, and perfect for gifts. Try it once and it’ll likely become your go-to fudge recipe.
Decadent 3-Ingredient Fudge Without Condensed Milk
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5 minutes
2 minutes
7 minutes
You can make this rich, creamy, EASY fudge recipe without condensed milk! Just 3 ingredients and 5 minutes of prep!
• Ready in 30 Minutes or Less • Freezable • Make Ahead • Vegetarian • Gluten Free •
Ingredients
- 3 cups semi-sweet chocolate chips
- 2/3 cup fat-free evaporated milk
- 1 teaspoon coconut oil
- Optional mix-ins: approx. 1/2–3/4 cup shredded coconut, nuts, or dried fruit
Instructions
- Place chocolate chips, evaporated milk, and coconut oil in a medium-sized, microwave-safe bowl.
- Microwave on high for approximately 1½ minutes, adjusting for your microwave’s wattage.
- Stir until completely smooth and well incorporated. Do not microwave again; use residual heat to finish melting.
- Stir in any optional mix-ins once smooth.
- Pour mixture into an ungreased 8×8″ pan (or 11×7″ for thinner fudge). Smooth the top and tap to level.
- Refrigerate until solid, then cut into squares or use cookie cutters for shapes.
Notes
Storage: Store tightly wrapped in the refrigerator for several days. Serving chilled yields a firmer bite; allow pieces to come to room temperature for a softer, melt-in-your-mouth texture.
Freezing: Freeze wrapped squares in an airtight bag. Pieces can be eaten from the freezer or thawed in the fridge or at room temperature for about 30 minutes.
Nutrition Information:
Yield: 49 servings
Serving Size: 1 piece
Amount Per Serving:
Calories: 57
Total Fat: 4g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 1mg
Sodium: 5mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 6g
Protein: 1g
Nutrition information excludes optional mix-ins and is an estimate. Values may vary based on ingredients and preparation. Consult a professional for dietary concerns.