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.
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.
- Chocolate Chips
- Almond Butter
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.
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!
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.
More Easy Fudge Recipes
- 3 Ingredient Peanut Butter Fudge
- 5 Minute Microwave Peanut Butter Fudge
- 5 Minute Microwave Nutella Fudge
2 Ingredient Easy Chocolate Fudge
- 1 ½ cups (approx 260 grams) semisweet chocolate chips can also use chopped chocolate
- 3/4 cup creamy natural almond butter unsweetened
- 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.
- 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.
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.