2 Ingredient Chocolate Fudge
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This 2 ingredient fudge is an easy recipe made with semi-sweet chocolate chips and a container of chocolate frosting. Simply melt, stir, chill, and enjoy.
It comes together quickly, and the microwave does most of the work.
If you love homemade fudge as much as I do, take a look at my full collection of fudge recipes and my old fashioned candy recipes too. This one is perfect for cookie trays, holiday gifts, or eating one square straight from the fridge at midnight.
Why You’ll Love This Easy Fudge Recipe
- 2 ingredients – semi-sweet chocolate chips and chocolate frosting are all it takes.
- Microwave method – no stovetop, no candy thermometer, and no condensed milk.
- Quick prep – about 5 minutes of hands-on time, then the fridge does the rest.
- Easy to share – slice it into bite-sized squares for a cookie tray or a gift tin.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Semi-sweet chocolate chips – One 12-ounce bag. I use Ghirardelli.
- Chocolate frosting – One 16-ounce container. I use Betty Crocker Rich & Creamy chocolate frosting.
How to Make 2 Ingredient Fudge with Frosting
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Add the chocolate chips to a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each one, until the chips are melted and smooth. It usually takes about 3 rounds.
Step 2: Stir in the chocolate frosting, then microwave for another 30 seconds and stir well. If it is not smooth yet, keep going in 15-second intervals, stirring after each, until it is.
Step 3: Spread the fudge into a parchment-lined 8×8 or 9×9 inch pan. Use an offset spatula to smooth it into an even layer. Refrigerate for 1 hour, or until the fudge is set.
Step 4: Lift the fudge out of the pan and slice it into bite-sized squares.
Storage
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Tips for the Best 2 Ingredient Fudge
- Pick your pan. A 9×9 pan makes thinner squares and an 8×8 pan makes thicker ones.
- Give it the full hour. The fudge needs to be completely set before you slice it so the squares cut cleanly.
- Cut small. Bite-sized squares go a long way on a dessert tray.
- Add extra flavor. Stir in ½ teaspoon vanilla extract with the frosting.
- Pack it up. Layer the squares in a parchment-lined tin and add it to a cookie tray from my Christmas candy recipes.
More Easy Fudge and Candy Recipes
- Christmas Fudge
- Rocky Road Candy
- Pecan Turtles
- Homemade Peanut Butter Cups
- No Bake Christmas Treats
- Easy 3 Ingredient Desserts
2 Ingredient Fudge with Frosting
Ingredients
- 1 (12-ounce) bag semisweet chocolate chips
- 1 (16-ounce) container chocolate frosting
Instructions
- Line a square 9×9 pan (or 8×8) with parchment paper. Set aside.
- Add chocolate chips to a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until melted and smooth. Usually it takes about 3 rounds in the microwave.
- Stir in the chocolate frosting. Microwave for an additional 30 seconds and stir well. If not smooth, microwave in additional 15-second intervals, stirring after each, until smooth.
- Transfer the fudge mixture into the prepared pan. Use an offset spatula to smooth into an even layer.
- Refrigerate for 1 hour or until set.
- Slice into bite-sized squares and serve.
Notes
Nutrition
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