Easy 3 Ingredient Fudge

This is the perfect easy fudge recipe, only calling for three ingredients: chocolate chips, sweetened condensed milk, and Oreos!

I call this my “Leftovers” fudge and it’s exactly what the name implies–fudge that’s made out of leftovers. It’s perfect for the holidays or any time of year. I believe this fudge would hold up nicely on a holiday tray at Christmas time, so you might consider adding it to yours!

This isn’t just great during the holidays, though! It’s the perfect treat year round. Make it for special occasions like birthdays, or serve it for this evening’s dessert.

Let me Start at the Beginning

I recently made fudge with the grandkids. Let me rephrase that. I handed them the recipe card and said, “Here, make this while I work on cookies.” So, they did. They made the traditional marshmallow cream fudge and topped it with tiny M&Ms.

Only, it flopped.

I knew, from the moment we spread it into the pan, that it probably wouldn’t set up. I’m not sure what went wrong, but. . .sure enough. After hours of waiting, it was still too soft to cut. Oh, we tried, but it was a marshmallowy mess. When I handed off the trays of Christmas sweets to friends, I said, “Oh, and about that fudge…maybe you could stick it into the microwave for thirty seconds and pour it over your ice cream. That might be yummy.”

Honestly, I was embarrassed. And the wasn’t the first time.

Until now, I’ve been a fudge flop.

I’ve just never been very good at fudge-making. I can trace this problem back to a fudge-trauma in the 1980s. I was simmering old-fashioned cocoa fudge on the stove. When I went to pour it into the dish, my hand slipped and the boiling hot (sticky, gooey) liquid spilled all over my hand. Because of the sticky texture, it stuck to my hand and refused to come off. I immediately went to the faucet and applied cool water, which caused the fudge to harden to my hand. By the time I finally got it off, the skin came off, too.

Traumatized by Fudge

You can imagine. I was traumatized by this experience. And it left me with (literal) scars. I was unwilling to try again for some time. But I wanted a good fudge recipe that was simple but tasty, one that wouldn’t leave me embarrassed or scarred.

So, I decided to try again. I opened my pantry and my refrigerator to see what I might have lingering from our recent Christmas baking extravaganza. Here’s what I found:

Leftovers.

Yep, I found leftovers: Specifically, chocolate chips, mint chocolate chips (I always have those) and one random sleeve of Oreos. I always keep sweetened condensed milk on hand so I decided to whip up an original recipe to see if I could finally conquer the fudge beast.

Here’s where I started:

INGREDIENTS FOR LEFTOVERS FUDGE

This is the best fudge recipe for when you’re in a hurry.

Here are the ingredients you will need for my leftovers fudge:

• chocolate chips
• sweetened condensed milk
• chopped Oreos (about two cups)
• M&Ms or more chopped Oreos to top (optional)

HOW TO MAKE LEFTOVERS FUDGE

Whipping it up turned out to be one of the simplest things I’ve ever done. It was as easy as 1-2-3!

1. Place chocolate chips and sweetened condensed milk into a microwavable bowl.
2. Heat in 30-second intervals, stopping to stir. (Mine took 1 minute, 30 seconds total.)
3. Stir until smooth and add Oreos, then spoon fudge mixture into buttered 9 x 13 dish and add toppings of your choice.

Now, I know what you’re thinking.

No, really. I do. You’re thinking, “It can’t possibly be that easy.” Easy microwave fudge? That’s a thing!

It’s really an easy recipe!

This is a quick treat you’re going to love!

I pressed the mixture into a 9 x 13″ dish to set up for a few hours before cutting into small squares. If you like, you can add a piece of parchment paper or waxed paper to the bottom before putting in the chocolate mixture.

I ended up with a cool, minty fudge, loaded with crunch. And, because I’m always looking for ways to pare down my leftover baking ingredients, I decided to top this batch of fudge off with some random mint M&Ms I found in my cupboard.

Yep, I keep a lot of mint products on-hand. If you’ve followed me for any length of time you probably saw my Mint Oreo Trifle (my very first post ever) and my Double Mint Chocolate cookies. I also hosted a cupcake trifle party featuring mint cupcake trifles. Yum! I could sing the praises of mint and chocolate. . .that’s how much I love the combination!

To store this tasty chocolate treat, place in an airtight container or cover with plastic wrap.

Here’s the thing about leftovers. . .

We all have them. Right now, you’ve probably got random bits of this and that in your pantry or fridge that could be used to create a terrific dessert. As I thought this through I wondered, “What other leftovers could I try for my next batch of Leftovers Fudge?”

Leftovers Fudge Variations

This is a basic fudge recipe that’s incredibly versatile with a few additions or tweaks. Here are some variations I came up with to try at a future date:

Peanut Butter Fudge: Semi-Sweet chocolate AND Peanut Butter chips (one cup each) with sweetened condensed milk and chopped peanuts.

Traditional Fudge: Semi-Sweet chocolate AND milk chocolate chips (one cup each) with sweetened condensed milk and 2 cups chopped pecans or walnuts

Rocky Road Fudge: Semi-Sweet chocolate AND milk chocolate chips (one cup each) with sweetened condensed milk. Add 1 cup chopped graham crackers and 1 cup mini marshmallows.

Cookie Butter Fudge: 1 jar cookie butter, 1 cup butterscotch chips, 1 can sweetened condensed milk, 2 chips crushed Biscoff cookies. (I’m trying to guess whether or not the cookie butter would keep it from setting up. I’m willing to try it to find out!)

Butter Pecan Fudge: Butterscotch and white chocolate chips (one cup each) with sweetened condensed milk and toasted pecans.

Golden Oreo Fudge: 2 cups white chocolate chips, 1 can sweetened condensed milk, 2 cups chopped Golden Oreos

Potato Chip Fudge: Semi-Sweet and milk chocolate chips (one cup each) with sweetened condensed milk and 2.5 cups ruffled potato chips. (Two cups to add to mix, half cup to top)

Almond Joy Fudge: 2 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, 1 cup flaked coconut, 1 cup toasted almonds.

Peanut Butter Chocolate Pretzel Fudge: Semi-Sweet chocolate AND Peanut Butter chips (one cup each) with sweetened condensed milk and 2.5 chopped pretzel twists. (Two cups to add to mix, half cup to top)

White Chocolate Fudge: Make this same recipe using white chocolate chips instead of milk or semi-sweet. Add vanilla extract.

White Chocolate Peppermint: 2 cups white chocolate chips, 1 can sweetened condensed milk, crushed peppermints (or candy canes).

White Chocolate Oreo: 2 cups white chocolate chips, 1 can sweetened condensed milk, chopped Oreos.

Caramel Sea Salt Fudge: Make traditional fudge but top with melted caramel and then sprinkle a bit of sea salt on top.

Pause for a moment to check your pantry and fridge.

What do you have? Half a bag of gummy bears? A random chocolate bar, half eaten? Toffee bits? Caramel? Some leftover cookies? Cereal? Get creative. Come up with a leftovers fudge recipe of your own, then share your results below! There are lots of problems in this big, wide world, but I’m convinced a large piece of fudge can bring about world peace. It’s worth a try, anyway!.

Questions People are Asking about Fudge:

Question: Do I store fudge in the refrigerator?

Answer: As a rule, no. It hardens and gets crusty in the fridge. For best results, cover and leave at room temperature but in a cool location.

Question: How long will fudge keep?

Answer: 2-3 weeks, wrapped

Question? Is cocoa powder fudge the same as easy chocolate chip fudge?

Answer: It has a different texture and taste but is totally yummy.

Question: Is “Leftovers Fudge” considered a “cheat” fudge?

Answer: Yep. No boiling on the stovetop, no candy thermometer, no risk of bad burns over a sticky, bubbling liquid. It’s a cheat you’ll be happy to share!

Question: Is this a creamy fudge?

Answer: It’s perfect in texture–not too hard and not too soft.

Check out the yummy recipes from Miz Helen’s Country Cottage!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.