I genuinely crave this. Can’t believe it’s just 3 ingredients!

Because this fudge is so simple, it’s easy to make it your own, just like all those old church-basement cooks used to do. For a little crunch, stir in 1/2 to 1 cup of chopped peanuts, walnuts, or pecans right before spreading the fudge in the pan. If you like a stronger peanut flavor, you can swirl an extra few tablespoons of warmed peanut butter over the top of the fudge and drag a knife through it to make a marbled pattern. For a sweeter, milder chocolate flavor, substitute milk chocolate chips for part or all of the semi-sweet chips; for a darker, less sweet fudge, use dark chocolate chips instead. You can also add a teaspoon of vanilla extract or a small pinch of salt after you remove the pan from the heat to round out the flavors. Around the holidays, a light sprinkle of crushed pretzels, flaky sea salt, or even a few festive sprinkles on top before chilling gives it a special-occasion look with almost no extra effort. If your kitchen runs warm, keep the fudge refrigerated and cut only what you need so the pieces stay nicely firm and tidy on the plate.