You know how every December, someone in the family suddenly remembers you “love cooking,” and that somehow qualifies you to bring the star dessert? Yeah… same. And honestly, I used to dread it. I mean, who wants to spend three hours over a stove when we’re already trying to balance shopping, wrapping, avoiding Aunt Carol’s annual fruitcake… all the chaos?

A few years ago, after one particularly exhausting pre-Christmas week, I stumbled onto something magical—2-Ingredient Christmas Fudge. Two ingredients. TWO. As in… even my younger cousin (the one who once burned water—don’t ask) could make it.

I tried it once, then again, and before I knew it, this no-fail fudge became the thing everyone begged me to bring. So if you want a fast, rich, chocolatey treat that makes people think you’re some kind of culinary wizard, buckle up. Because this recipe is the definition of “holiday hack.” 🙂

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Why I Swear By This 2-Ingredient Fudge

I’ll be honest—I’m not anti-baking, but I’m very pro-“recipes that won’t give me a breakdown.” This fudge hits that sweet spot (pun very much intended).

Here’s why this little miracle never disappoints:

• It never fails. Ever.
• It uses literal pantry staples.
• It takes maybe ten minutes of actual effort.
• It looks way fancier than it is.
• You can customize it with toppings and mix-ins.
• People absolutely inhale it at parties.

And FYI—this fudge also freezes beautifully. Ask me how I know. (It’s because I hid some from my family last year. Zero regrets.)

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The Secret Behind the Magic: The 2 Ingredients

1. Sweetened Condensed Milk

This is the creamy base, the MVP, the reason this recipe works without butter or extra sugar.

For consistency, I always use Eagle Brand Sweetened Condensed Milk.

2. Chocolate Chips

Use any brand you love, but IMO, Ghirardelli Semi-Sweet Chocolate Chips melt the smoothest.

If you want a deeper chocolate flavor, go dark. Want something sweeter? Use milk chocolate. Want to live dangerously? Mix them. I won’t judge. 😉

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My Go-To Tools (All Optional… but they help)

I’ve made this fudge enough times to know what actually makes the process smoother. Here are the tools I personally use (just sharing my own picks):

Nonstick Saucepan

I use the T-fal Specialty Nonstick Saucepan because nothing sticks to it—not even my holiday stress.
Example link:

8×8 Baking Pan

This gives the perfect fudge thickness.
I recommend the USA Pan 8-Inch Square Pan.

Silicone Spatula

Trust me, it makes scraping easier.
I like the DI ORO Silicone Spatula Set.

None of these are mandatory—but they make cleanup stupidly easy, which IMO is a Christmas miracle in itself.

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The Official 2-Ingredient Christmas Fudge Recipe (Step-by-Step)

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Ingredients

• 1 can (14 oz) sweetened condensed milk
• 3 cups semi-sweet chocolate chips

Yep… that’s literally it.

Step 1: Melt the Chocolate + Milk

Pour your chocolate chips and condensed milk into a saucepan.
Keep the heat low—trust me on this. High heat turns chocolate into cement.

Stir slowly until everything melts into a smooth, glossy mixture.
Ever wondered why low heat works better? Because chocolate is moody. One second of overheated drama and it seizes up like it’s offended.

Step 2: Pour + Smooth

Line your 8×8 pan with parchment paper (don’t skip this unless you like chiseling fudge out of pans).
Pour the melted chocolate mixture into the pan.

Smooth the top with your silicone spatula.

Step 3: Chill

Pop it into the fridge for at least 2 hours.

I’ll be honest… I’ve cut into it after one hour because patience is not my spiritual gift. Still works. 🙂

Step 4: Cut + Serve

Lift the fudge out by the parchment edges.
Slice into neat squares—or jagged, rustic pieces if you’re feeling artistic.

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Easy Add-Ins (If You Want to Pretend It’s Not a 2-Ingredient Recipe)

Sometimes I like to sprinkle things on top so it looks like I worked really hard. If you want to get fancy (with zero effort), try:

Toppings

• Crushed candy canes (super festive!)
• Sea salt flakes
• Holiday sprinkles
• Mini marshmallows

Mix-Ins

• Chopped walnuts
• White chocolate chunks
• Peanut butter swirls

Just press toppings into the warm fudge before chilling.

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Troubleshooting (AKA: Things I’ve Learned the Hard Way)

It’s too soft

You may have:

• Used evaporated milk instead of condensed milk
• Used low-quality chocolate
• Warmed it too little

Fix: Put it in the freezer for 25 minutes. Works every time.

It’s too hard

You overheated the chocolate. Chocolate is dramatic, remember?

Fix: Let it sit at room temp for 20 minutes.

It won’t melt smoothly

This usually means:

• Water got in the chocolate
• Pan was too hot

Fix: Add 1 tablespoon of condensed milk and keep stirring on very low heat.

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Storing Your Fudge Without Losing That Creamy Texture

I keep mine in an airtight container in the fridge for up to 2 weeks.
If you freeze it, it’ll last 3 months.

Just let it thaw at room temp before serving so it doesn’t break your teeth.

Final Thoughts (AKA: Why You Need to Make This ASAP)

This fudge has become my holiday lifesaver. Whether I’m bringing dessert to a potluck, gifting treats to neighbors, or eating a suspicious number of pieces while watching Christmas movies (don’t judge), it always hits the spot.

It’s cheap.
It’s fast.
It’s foolproof.
It’s festive.

And most important—it makes people think you spent hours making it. 😉

So try it this year. Worst case scenario? You accidentally eat half the batch yourself. And honestly… that’s not really a “worst case,” is it?