You can make this incredibly easy fudge recipe without condensed milk! It uses only three simple ingredients and takes just five minutes to prep — no fancy equipment or techniques required. The result is decadently creamy, deeply chocolaty fudge perfect for romantic dinners, holiday treats, or make-ahead gifts. It freezes well, so you can keep a stash for chocolate emergencies. Experiment with different flavor combinations for variety. (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, without butter, and without extra, unnecessary sugar.
This recipe is genuinely surprising and delightfully decadent. It’s rich and creamy with a deep chocolate flavor that isn’t overly sweet. I was amazed at how well it works and how addictive the finished fudge is.
Why You’ll Love This Easy Fudge
- Rich, creamy texture and deep chocolate flavor without being cloyingly sweet.
- Incredibly simple: just three ingredients and about five minutes of prep—no sweetened condensed milk or butter required.
- No special equipment needed: no candy thermometer or double boiler. This is a microwave fudge recipe—fast and fuss-free.
- Versatile: add mix-ins like coconut, nuts, or dried fruit to customize flavors.
This Fudge Recipe Is Healthier, Too
Many traditional fudge recipes rely on sweetened condensed milk or lots of butter and sugar. This version uses evaporated milk (not sweetened condensed milk) and a small amount of coconut oil, which cuts back on added sugar and fat while still delivering a silky, fudgy texture. It’s a decadent treat that’s easier to feel good about sharing.
How to Make Fudge Without Condensed Milk
Step 1
Place chocolate chips, evaporated milk (NOT condensed milk), and coconut oil in a medium microwave-safe bowl. Microwave on high for about 1½ minutes, depending on your microwave’s wattage.
Ingredient tip: Refined coconut oil has a milder flavor; unrefined or virgin coconut oil is more coconut-forward. The small amount used here means either works fine. Pro tip: Shake your can of evaporated milk before opening. Evaporated milk can separate in the can; reintegrating it ensures the silky layer mixes into the fudge.
Step 2
Immediately stir the warm mixture until completely smooth. It may look like it won’t come together at first, but patient stirring and the residual heat will melt the remaining chips. Avoid microwaving again to prevent scorching.
Why this method works: Heating the milk and chocolate together prevents the chocolate from seizing, because the warm milk helps the chocolate melt smoothly into a creamy mixture.
Step 3
Stir in any optional mix-ins (coconut, nuts, or dried fruit) once the chocolate is smooth. Pour the mixture into an ungreased pan—an 8×8″ pan for thicker squares or an 11×7″ pan if you prefer thinner fudge that’s easier to cut into shapes. Use a rubber scraper to spread evenly and tap the pan to level the surface.
Step 4
Refrigerate until firm, then cut into squares. For a festive presentation, use cookie cutters to make shapes—thin fudge in an 11×7″ pan works best with taller cookie cutters.
Evaporated Milk vs. Condensed Milk
Evaporated milk and sweetened condensed milk are not the same. Both are made by removing about 60% of the water from regular milk, but sweetened condensed milk has a large amount of added sugar. Nonfat evaporated milk contains only the milk’s natural sugar and far fewer calories than sweetened condensed milk, making it a lighter option that still yields thick, creamy results.
Why This Recipe Works
Using evaporated milk gives the fudge a rich, silky texture with less sugar and fewer calories than recipes that rely on sweetened condensed milk. The combination of chocolate, evaporated milk, and a touch of coconut oil creates a balanced, deep chocolate flavor without excessive sweetness.
Variations and Add-Ins
Try these popular variations or invent your own:
- Plain Chocolate: Three-ingredient classic—rich and simple.
- Chocolate Coconut: Stir in about 1/3 cup shredded coconut for the original version.
- Nutty Fudge: Add chopped walnuts, pecans, or almonds.
- Almond Joy Fudge: Mix in shredded coconut plus sliced almonds.
- Cherry Pecan: Fold in chopped dried cherries and pecans for a fruity-nutty twist.
Pro tip: Aim for about 1/2 cup total of add-ins as a starting point, and increase to 3/4 cup if you like more mix-ins.
Freezing and Storage
This fudge freezes well. Cut into squares and wrap each piece individually in plastic wrap or wax paper, then place in an airtight freezer bag. It can be eaten straight from the freezer or allowed to soften in the fridge or at room temperature for a fudgier texture. Store finished fudge tightly sealed in the refrigerator for several days.
Fudge as a DIY Gift
This easy fudge makes an elegant, homemade gift for Valentine’s Day, holidays, or any special occasion. Cut into shapes or arrange squares in a box for an attractive presentation. It’s make-ahead friendly and always appreciated.
Your New Go-To Fudge
Who knew you could make such easy, delicious fudge without condensed milk, butter, or extra sugar? With just a microwave, a bowl, and a spoon, this recipe is fast, flexible, and reliably delicious. It’s my go-to never-fail fudge, and it may become yours too.
Decadent 3-Ingredient Fudge Without Condensed Milk
Just three ingredients and five minutes of prep — rich, creamy fudge without condensed milk.
• 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: about 1/2–3/4 cup coconut flakes, nuts, or dried fruit
Instructions
- Place chocolate chips, evaporated milk, and coconut oil in a medium microwave-safe bowl.
- Microwave on high for approximately 1½ minutes (timing may vary with microwave 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 into an ungreased 8×8″ pan (or 11×7″ for thinner fudge). Smooth the top and tap the pan 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. The fudge will soften to a more melt-in-your-mouth texture at room temperature.
Freezing: Wrap individual squares and store in an airtight bag. Fudge can be eaten from the freezer or thawed in the fridge or on the counter for about 30 minutes.
Nutrition Information (per piece)
Yield: 49 servings • Serving size: 1 piece
Calories: 57 • Total Fat: 4g • Saturated Fat: 2g • Cholesterol: 1mg • Sodium: 5mg • Carbohydrates: 7g • Fiber: 1g • Sugar: 6g • Protein: 1g
Nutrition excludes optional mix-ins and is an estimate; results will vary with ingredient choices and portion sizes.