These sweetened condensed milk fudge squares are ultra-rich, silky smooth, and almost too easy to make. With just three main ingredients and no candy thermometer, you can have old-fashioned chocolate fudge that tastes like it came from a candy shop. The texture is dense, creamy, and melt-in-your-mouth, and the method is simple enough to pull off even if you've never made fudge before. It's the perfect easy chocolate fudge for holidays, gifting, party trays, or any time a serious chocolate craving hits.
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Why You'll Love This Easy Fudge Recipe
I have made a lot of fudge recipes over the years, from my 2-Ingredient Frosting Fudge to my Fantasy Fudge, and even though I love them all, this sweetened condensed milk fudge has been the one I've been reaching for the most. The condensed milk gives the fudge that classic candy-shop texture. It's firm enough to slice cleanly, but soft and fudgy when you bite into it. It also adds a subtle caramelized sweetness that makes the chocolate flavor taste deeper and more indulgent.
Another reason this recipe is a favorite is how foolproof it is. Traditional fudge recipes involve boiling sugar to the right stage and worrying about graininess if anything goes slightly wrong. With this fudge, the sweetened condensed milk does the heavy lifting. You melt everything together gently, pour it into a pan, and let it set. That's it. No sugar stages, no stress. It's fast, reliable, and incredibly easy to customize with different chocolates, extracts, nuts, or mix-ins.
It also keeps very well, which makes it perfect for holiday cookie trays, edible gifts, and make-ahead desserts when your December schedule is already packed.
Ingredients You’ll Need
- 3 cups chocolate chips (semi-sweet or milk chocolate)
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- Flaky salt, for topping (optional)
How To Make Fudge with Sweetened Condensed Milk
Step 1: Prepare the Pan
Line an 8×8-inch baking dish with parchment paper or foil, leaving overhang on the sides so the fudge is easy to lift out later.
Step 2: Melt the Chocolate
Add the chocolate chips and sweetened condensed milk to a medium saucepan. Place over medium-low heat and stir constantly until the chocolate begins to melt.
Step 3: Add Vanilla & Finish Melting
Stir in the vanilla extract and continue stirring until the mixture is completely melted, smooth, and glossy. This usually takes a few minutes—don’t rush it.
Step 4: Pour & Level
Pour the thick chocolate mixture into the prepared pan. If needed, gently shake the pan or use a spatula to spread it evenly into the corners.
Step 5: Set the Fudge
Let the fudge set at room temperature for about 4 hours, or until completely firm. Avoid refrigerating too early, which can affect texture.
Step 6: Slice & Serve
Lift the fudge out using the parchment or foil. Trim the edges if desired, then cut into 36 even pieces. Sprinkle with flaky salt if using to finish it off, and dig in.
Expert Tips To Make The Best Fudge Recipe with Sweetened Condensed Milk
- Line the pan properly for easy removal and clean cuts. Before you start melting anything, line your 8×8-inch pan with parchment paper or foil, making sure there is enough overhang on two sides to lift the fudge out later. Press it into the corners so it lies flat. This prevents sticking and makes it easy to remove the entire block of fudge for slicing.
- Use medium-low heat and do not walk away. Sweetened condensed milk can scorch quickly if the heat is too high. Keep the burner at medium-low and stir continuously as the chocolate chips and condensed milk melt together. If the mixture ever starts to bubble hard or stick to the bottom, lower the heat. Gentle heat is the key to smooth, glossy fudge.
- Stir until completely smooth and glossy. Once the chocolate starts melting, keep stirring until there are no visible lumps and the mixture looks thick, smooth, and shiny. That glossy look is a sign that the chocolate and condensed milk have fully emulsified. If you add the vanilla before everything is fully melted, keep stirring until the mixture is completely uniform.
- Add the vanilla off the heat or near the end of melting. Vanilla extract's flavor can fade if cooked for too long. For the best flavor, add the vanilla once most of the chocolate has melted, and you've turned the heat to low, or even right after you take the pan off the heat. Stir it in well so the flavor is evenly distributed.
- Work quickly when transferring to the pan. Once the fudge mixture is melted and glossy, it will start to thicken as it cools. Pour it into the prepared pan right away. If it's too thick to pour easily, use a rubber spatula to scrape it out and spread it into an even layer. Gently shaking or tapping the pan on the counter can help it settle and release any small air pockets.
- Let it set at room temperature for the creamiest texture. For the best, smoothest fudge, let it set at room temperature for about 4 hours, or until it is firm to the touch. You can refrigerate it to speed things up, but a room-temp setting generally gives a slightly creamier bite. If you do chill it, let it sit out for a few minutes before cutting, so it's easier to slice.
- Use a sharp, warmed knife for neat squares. Once the fudge is completely firm, lift it out of the pan using the parchment or foil overhang. Peel off the lining and place the slab on a cutting board. Run a large knife under hot tap water, dry it thoroughly, and then slice in straight, confident cuts. Wipe and rewarm the knife as needed. This gives you clean edges and even pieces, perfect for gifting or holiday trays.
- Add flaky salt to balance the sweetness. This fudge is rich and sweet by design. A light sprinkle of flaky sea salt on top once the fudge is in the pan (or just before serving) adds a little contrast and makes the chocolate flavor pop. Start with a small amount and add more to taste.
Variations & Add-Ins You Can Try
This sweetened condensed milk fudge is a perfect base recipe. It's delicious as is, but you can turn it into all kinds of flavors with just a few simple tweaks. Here are some ideas with exact measurements to help you customize it.
- Peanut Butter Fudge: After the chocolate and sweetened condensed milk are melted and smooth, stir in ½ cup creamy peanut butter until fully combined. You can also drizzle an extra tablespoon of peanut butter over the top and swirl it in with a knife before the fudge sets for a marbled look.
- Walnut or Pecan Fudge: For a nutty version, fold in ½ cup chopped walnuts or ½ cup chopped pecans right after the chocolate mixture is fully melted and smooth. Stir just until the nuts are evenly distributed, then pour into the pan. You can sprinkle an extra tablespoon of nuts on top for texture and visual appeal.
- White Chocolate Fudge: Swap the regular chocolate for 3 cups (about 18 ounces) white chocolate chips or chopped white chocolate. Make the recipe as written and add a generous pinch of salt (about ¼ teaspoon fine sea salt) to help balance the sweetness. You can also stir in 1 teaspoon vanilla extract for extra flavor.
- Mint Chocolate Fudge: For a mint-chocolate variation, make the base fudge as usual, then stir in ½ teaspoon peppermint extract instead of vanilla. Be careful not to overdo it—a little peppermint goes a long way. If you like, you can also fold in ½ cup chopped Andes mints or mint chocolate chips for even more minty flavor.
- Rocky Road Fudge: Once the fudge base is melted and smooth, let it cool for a few minutes so it is warm but not piping hot (to avoid melting the marshmallows completely). Fold in ½ cup mini marshmallows and ½ cup chopped nuts (walnuts, pecans, or peanuts all work well). Stir gently, then spread into the pan and let set as usual. This gives you a rocky road fudge with soft marshmallow pockets and crunchy nuts in every bite.
Chocolate Fudge Recipe FAQs
Can I refrigerate fudge to make it set faster?
Yes, you can refrigerate fudge to help it set more quickly. For the very best, creamiest texture, let it set at room temperature first, then transfer it to the fridge after about 30–60 minutes. If you chill it immediately, it will still set, but the texture can be a touch firmer. Either way, aim for at least 2–3 hours of total setting time before cutting.
How long does this sweetened condensed milk fudge last?
When stored in an airtight container at room temperature, this fudge will keep well for about 1 to 2 weeks. If your kitchen is warm, you can store it in the refrigerator for even longer. Just let it sit at room temperature for a bit before serving so it softens slightly, and the texture returns to that perfect creamy, melt-in-your-mouth consistency.
Can I freeze fudge made with sweetened condensed milk?
Yes, this fudge freezes very well. Cut it into squares, wrap the pieces tightly in plastic wrap, and place them in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. To serve, thaw the fudge in the refrigerator or at room temperature until soft enough to bite.
Why is my fudge grainy instead of smooth?
Grainy fudge is usually a sign that the chocolate was overheated or the mixture was cooked too hot and too fast. Always melt the chocolate and sweetened condensed milk gently over low heat or in the microwave in short intervals, stirring frequently. If the mixture gets very thick, dull, or lumpy, it may have overheated. Using good-quality chocolate and avoiding high heat are the best ways to keep your fudge smooth.
Can I use evaporated milk instead of sweetened condensed milk?
No, evaporated milk is not a good substitute in this recipe. Sweetened condensed milk is thicker and already contains sugar, which is essential for the fudge texture and sweet flavor. Evaporated milk does not have the same sweetness or consistency, and the fudge will not set properly if you substitute it.
Can I make this fudge in the microwave instead of on the stove?
Yes, the microwave works very well for this fudge. Combine the chocolate and sweetened condensed milk in a microwave-safe bowl and heat in 20 to 30 second intervals, stirring between each, until the mixture is melted and smooth. Be careful not to overheat it. Once smooth, stir in any extras like vanilla, salt, or mix-ins, then pour into the pan to set.
Can I double the fudge recipe?
Absolutely. You can double the recipe and pour it into a 9×13-inch pan instead of an 8×8-inch pan. The thickness will be similar to a single batch in a smaller pan. The setting time may be slightly longer for a thicker slab, so give it a little extra time to firm up before cutting.
Is this fudge good for gifting?
Yes, sweetened condensed milk fudge is excellent for gifting. It slices cleanly, holds its shape well, and stays fresh for a long time when stored properly. Layer the pieces in tins or boxes with parchment or wax paper between layers, and keep them in a cool spot until you are ready to gift them.
Fudge Recipes To Try Next
- Salted caramel fudge
- Sugar cookie fudge
- Fireball fudge
- Peppermint fudge
- 2-ingredient peanut butter fudge
Sweetened Condensed Milk Fudge Recipe
These sweetened condensed milk fudge squares are ultra-rich, silky smooth, and almost too easy to make. With just three main ingredients and no candy thermometer, you can have old-fashioned chocolate fudge that tastes like it came from a candy shop. The texture is dense, creamy, and melt-in-your-mouth, and the method is simple enough to pull off even if you've never made fudge before. It's the perfect easy chocolate fudge for holidays, gifting, party trays, or any time a serious chocolate craving hits.
Ingredients
- 3 cups chocolate chips, semi-sweet or milk chocolate
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- Flakey salt for topping, optional
Instructions
- Line an 8×8-inch baking dish with aluminum foil or parchment paper, leaving overhang on the sides for easy removal.
- In a medium saucepan, combine the chocolate chips and sweetened condensed milk. Place the pan over medium-low heat and stir constantly until the chocolate begins to melt. Add the vanilla extract and continue stirring.
- Keep stirring until the chocolate is completely melted, the mixture is smooth, and it starts to look glossy and shiny.
- Pour the thick mixture into the prepared baking dish. If it doesn’t pour easily, gently shake the pan back and forth to help it settle, or use a rubber spatula to spread it evenly.
- Let the fudge set completely at room temperature, about 4 hours.
- Once firm, lift the fudge out of the pan using the foil or parchment. Remove the lining and trim off the rounded edges if desired. Cut the fudge in half both ways to create four squares, then cut each square into thirds in both directions to make 36 even pieces.
- Enjoy immediately or store in an airtight container for up to two weeks. Sprinkle with flaky salt if desired.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 4mgSodium: 16mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 2g
Shelly G.
Easily the most delicious chocolate fudge I have eaten. I will be making this for my Christmas party!