Kirbie's Cravings

2 Ingredient Easy Chocolate Fudge

This easy chocolate fudge is just 2 ingredients and only takes only a few minutes to make. You don’t even need a candy thermometer. It stores well, so you can have some on hand whenever you’re craving something sweet.
a stack of three pieces of fudge

If you’re looking for something quick and easy to make this holiday, this fudge is it. I don’t eat a lot of fudge most of the year, but during the holidays I tend to eat and make a lot of fudge. This is probably my favorite fudge recipe because it is so easy and I love how the fudge tastes.

Fudge Ingredients

  • Chocolate Chips
  • Almond Butter

Chocolate Chips

I used semisweet chocolate chips but you can use milk or dark chocolate chips as well. You can also use chopped chocolate instead of chocolate chips.

Almond Butter

Any nut butter will work. But I recommend using one with a milder flavor like almond butter or cashew butter. If you use peanut butter, the peanut butter flavor is pretty strong and the fudge won’t taste as chocolatey. If you need a nut free alternative, you can use sunflower seed butter.

How to Make 2 Ingredient Fudge

The chocolate and almond butter are melted together over the stove. No candy thermometer is needed. You just need to stir until the chocolate is completely melted and combined with the almond butter for a uniform and smooth mixture. This should only take a few minutes. Then, you pour it into a baking dish and place it into the freezer to set. That’s it!
sliced fudge

Taste and Texture

The fudge is sweet and chocolatey. When you bite in, it has a slightly chewy fudgy texture. You do taste a hint of the almond butter but the chocolate covers up most of it.
pieces of chocolate fudge stacked

More Easy Fudge Recipes

2 Ingredient Easy Chocolate Fudge

Servings: 21 pieces
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: American
An easy fudge recipe that takes only minutes to make and is just 2 ingredients.
5 from 4 votes

Ingredients

  • 1 ½ cups (approx 260 grams) semisweet chocolate chips can also use chopped chocolate
  • 3/4 cup creamy natural almond butter unsweetened

Instructions

  • Line the bottom of an 8 x 4 inch loaf pan with parchment paper.
  • Melt chocolate and almond butter over the stove using the double boiler method. Stir constantly with a spatula until the mixture is completely smooth, uniform in color and evenly mixed.
  • Pour chocolate mixture into lined loaf pan. Tap the bottom of the pan against the counter a few times to eliminate air bubbles and smooth out the surface.
  • Place loaf pan into freezer for about 30 minutes to 1 hour to set.
  • Once fudge is set, remove from freezer and it let it soften a few minutes at room temperature before cutting with a sharp knife. Cut fudge into bite-sized squares. I cut mine into approximately 1 inch squares. Store uneaten fudge in an airtight container in the fridge or freezer.

Notes

  • I discuss several almond butter substitutions in the post.
  • If you are using chopped chocolate instead of chocolate chips, I recommend weighing the chocolate rather than using a measuring cup.
 

Nutrition

Serving: 1piece, Calories: 129kcal, Carbohydrates: 9g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Sodium: 1mg, Potassium: 139mg, Fiber: 2g, Sugar: 5g, NET CARBS: 7g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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19 comments on “2 Ingredient Easy Chocolate Fudge”

  1. This recipe is so simple and just as delicious as the stove top.

  2. Looking forward to making this fudge can I ask are these measurements American based for the ingredients
    Thankyou

  3. Sounds fabulous and will enjoy making it!

  4. Simple and delicious! When using peanut as your nut butter with the chocolate add 2 table spoons natural unsweetened cocoa, it masks the over powering peanut butter taste Husband couldn’t tell it contained peanut Butter. Simple hack: poor cooling fudge into foam EGG carton. Be sure you have enough cartons, one batch yields 20 pcs. Remember to Lightly spray inside of carton. Please don’t use paper board egg container. Fudge may not release as desired. Merry Christmas to all, let’s all eat fudge

  5. This sounds interesting. I’ll have to try it! I usually use sweetened condensed milk and semi sweet chocolate chips….melt together and portable into a pan and it’s all good. Or, for peanut butter fudge just melt together white chocolate chips and peanut butter. Both are winners everytime!

  6. This fudge recipe is the only recipe I will ever use in the future. I made it even easier by melting chips and almond butter in microwave. A few stirs and the consistency was perfect. I used a mini muffin pan with liners, filled the cups and put in freezer. They are perfect size for gifting! So smooth, creamy and chocolaty! Next time I will add nuts, maybe toffee chips. Thank you so much for a ridiculously simple recipe.

  7. Made perfect fudge. Next time I am trying peanut butter. Thanks for the recipe.

  8. Just reading this has me planning to make tonight.
    As a teen.. many decades ago.. I was never able to make fudge. Everything else, and including a perfect risotto, but fudge would never set at all. It became a joke before I and my siblings had our own kids.
    It’s time I see try one more time.

  9. I would rate this 5 star.

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