Two-Ingredient Chocolate Fudge
This incredibly simple two-ingredient fudge recipe has all the decadence of traditional fudge but with half the effort! Melted chocolate chips and store-bought frosting are turned into rich, creamy squares of chocolate heaven that melt in your mouth.
Servings: 30 servings
Calories: 120kcal
Ingredients
- 1 can chocolate frosting, room temperature 16 oz or 453 g (450 g in Canada)
- 2 cups semi-sweet chocolate chips 12 oz or 300 g (1 bag)
- Optional Toppings: chopped nuts, flaky sea salt, sprinkles, or crushed candy
Instructions
- Line an 8x8 inch square baking pan with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides for easy removal. If using foil instead, lightly grease with butter to prevent sticking.
- Place chocolate chips in a medium saucepan over medium-low heat. Stir constantly until completely melted and smooth, about 3-4 minutes. Alternatively, microwave in 30-second intervals at 50% power, stirring between each, until fully melted (typically 2-3 intervals).
- Add the entire container of room-temperature frosting to the melted chocolate. Whisk thoroughly until mixture is completely combined and glossy, about 1-2 minutes. The mixture should be thick but spreadable.
- Pour the warm fudge mixture immediately into the prepared pan. Using an offset spatula, spread evenly into corners and smooth the top. Add any optional toppings now.
- Refrigerate uncovered for at least 2 hours or until completely firm when gently pressed. For best results, chill overnight.
- Once set, use the parchment overhang to lift the fudge from the pan. Cut it into small squares using a knife warmed under hot water and dried between cuts.
- Serve immediately or store according to the instructions below. Enjoy!
Notes
- Premium chocolate chips make a difference - they melt better and taste richer.
- Room temperature frosting incorporates more smoothly than cold.
- Don't overheat the chocolate, or it may seize.
- A sharp, warm knife makes the cleanest cuts.
- Store-bought frosting works better than homemade for this recipe.
- Leftovers keep beautifully in the fridge for up to 2 weeks or frozen for 3 months.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 36mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.4mg
