You're just 3 ingredients away from enjoying this smooth, rich & EASY chocolate fudge!
Why condensed milk fudge is so easy
This easy chocolate fudge recipe with condensed milk has been made at our house many, many times over the years.
Years ago, my go-to chocolate fudge recipe was more old fashioned, using granulated sugar, bringing it to a boil and stirring, stirring, stirring...my arms used to practically fall off every year from so many batches of fudge! I'd give them as gifts, which everyone loved, but man it was a lot of work.
This no-stove, no-bake chocolate fudge recipe is the best and vastly different in terms of the work involved. The first time I tried making it using sweetened condensed milk instead of granulated sugar, I almost cried with happiness at how simple it was!
No more furious stirring until my arms ached. No more wiping down the sides of my pot in an effort to remove every last bit of sugar stuck to its side.
Just smooth, rich fudge and a whole lotta happy people.
Ingredients (and what you can swap)
Three-ingredient fudge is quick and easy to make and prepared in just ten minutes!
- Chocolate bar: Semi-sweet chocolate or dark chocolate works best, although milk will work in a pinch (be prepared for it to be softer and more sweet). You can also use chocolate chips if you prefer.
- Sweetened Condensed Milk: The sweet condensed milk thickens the fudge mixture and gives it such a nice flavor! Be sure not to accidentally grab evaporated milk which will make everything a soupy mess.
- Vanilla Extract: Enhances all of the other flavors!
- Nuts (optional): - Try adding chopped pecans, walnuts, peanuts or a combination.
- Pinch of salt (optional): I like to add a pinch of salt, which I do with almost all of my desserts. That said, I've forgotten it in the past and it's still delicious!
How to Make Chocolate Fudge
For starters, you don't even have to turn on your stove. That and the short list of ingredients make this one of those easy recipes you'll return to again and again.
Line the pan
Place a sheet of parchment paper in an 8x8 or 9x9 pan, pressing to "form" it as best you can. Leave some hanging over the side so you can lift the whole thing out later. The fudge mixture will weigh it down once it's added, so just make sure it's centered and tucked in as much as possible.
Melt gently
Add the chocolate chunks and sweetened condensed milk to a microwave-safe bowl. Pop it in the microwave at 50% power in 30-second bursts until it's almost completely melted (stir between each cook time).
Remove it from the microwave and stir it until it's completely smooth. Mix in a little vanilla extract and pour it into your lined pan.
Spread and Chill
Pour the fudge mixture into the pan and spread it out evenly. Allow the fudge to cool completely, then cover the pan and refrigerate for at least 4 hours or overnight.
Cut clean squares
Use a sharp knife to cut the fudge into 24 squares. If the fudge starts sticking to the knife, run it under very hot water and pat it dry between cuts.
Stovetop Method
No microwave? No problem, the stovetop works just as well! You just have to keep the heat low and stay with it, because chocolate and condensed milk can scorch on the bottom of the pan if you're not careful.
- Prep your pan first. Line an 8x8 or 9x9 pan with parchment paper, leaving some overhang on two sides so you can lift the whole thing out later.
- Use a heavy saucepan. Add the chopped chocolate and sweetened condensed milk to a medium, heavy-bottomed saucepan (a thin pan is much more likely to burn).
- Melt over low heat, stirring constantly. Use a silicone spatula and scrape the bottom and corners as you go. It takes about 3 to 5 minutes.
- Pull it off the heat early. When just a few small bits of chocolate are left, take the pan off the burner and keep stirring until it's completely smooth.
- Stir in the vanilla (and nuts, if you're using them).
- Spread, chill, and cut the fudge as directed in the recipe.
TIPS FOR PERFECT FUDGE
- Use high-quality chocolate that's either semi-sweet or dark. Milk chocolate will work but the fudge will be softer and much sweeter.
- I like to use a bar of good chocolate that I cut into small pieces, but chocolate chips will work just fine.
- Use the right size pan. 8x8 or 9x9 is best. You can double the recipe and use a 9x13, although it's a bit harder to remove the entire block for uniform cutting, and your fudge will be much thicker.
- Make sure it's cooled completely before cutting into pieces. I've been a bit too anxious once or twice and I ended up with gooey middles and pieces that didn't have smooth edges.
- Don't cut the refrigeration short. The fudge needs time to set and it's well worth the wait.
- For gift-giving, a sheet of parchment inside a tin box looks very pretty. You can also pick up some Christmas paper that works perfectly with any number of holiday treats. I like to make a tin filled with different treats, like chocolate truffles and peppermint bark, or other no-bake desserts.
Why Didn't My Easy Chocolate Fudge Set?
Condensed milk fudge is about as foolproof as fudge gets, but a few small things can throw it off. Here are my suggestions if things don't go quite right:
Fudge Too Soft or Not Setting
This is the most common problem, and it almost always comes down to one of these:
- Evaporated milk instead of sweetened condensed milk. The cans sit right next to each other and look nearly identical. Evaporated milk has no added sugar and won't set into fudge.
- Not enough chocolate. Chocolate chip bags come in different sizes (10, 11.5, and 12 oz are all common), so "one bag" may be short. Weigh it if you can. You need the full 12 ounces.
- Milk or white chocolate. Both make a much softer, sweeter fudge than semi-sweet or dark.
- Not enough chill time. It really does need at least 4 hours in the fridge and overnight is even better.
How to fix it: First, give it more time in the fridge, or 30 minutes in the freezer. If it's still soft, scrape it back into a bowl, melt it gently with 2 to 3 more ounces of chopped chocolate, and chill it again. If all else fails, spoon it over ice cream as a hot fudge sauce. Nobody's complaining about that!
Oily, Greasy, or Grainy Fudge
If you see a slick of oil on top or the texture turns grainy or clumpy, the chocolate got too hot. This usually happens from microwaving too long at full power or cooking over heat that's too high on the stove. A drop of water getting into the chocolate can also make it seize up.
How to fix it: While it's still warm, stir in a tablespoon or two of warm milk and stir hard until it comes back together and turns glossy again. Next time, melt it at 50% power in 30-second bursts, or keep the stove on low. Take it off the heat while there are still a few unmelted bits and let it finish melting as you stir.
Fudge Too Hard or Crumbly
The mixture was probably heated too long, or it had a little too much chocolate for the amount of condensed milk. It'll still taste great! Let it sit at room temperature for 15 to 20 minutes before cutting, and it'll soften up.
Messy Edges When Cutting
It was most likely cut before it was fully set. I'm guilty of this myself! Wait until it's completely chilled, then lift the whole block out using the parchment. Cut it with a large, sharp knife dipped in hot water and wiped dry between every cut.
VARIATIONS
- Rocky Road Fudge: For a rocky road-inspired fudge mix nuts and min-marshmallows.
- S'mores Fudge: Mix in mini marshmallows, crushed graham crackers, and optionally, chocolate chunks.
- Chocolate Mint Fudge: Add a few drops of mint extract, then taste and add more until it has the right amount of mint flavoring for you.
How to Store and freeze
Chocolate fudge is the perfect make ahead dessert or gift. It can be stored at room temperature for up to 10 days or in the fridge for up to 3 weeks. Store in an airtight container and place parchment paper or foil in between each layer of fudge.
To freeze, cut the fudge into squares, use plastic wrap to wrap each piece and store in a zip-loc freezer bag or airtight container for up to 3 months. Fudge can be thawed overnight.
Chocolate Fudge FAQs
How long does this chocolate fudge take to set?
At least 4 hours in the refrigerator, but overnight gives the firmest, cleanest-cutting fudge. If you're in a hurry, 30 to 45 minutes in the freezer will speed things up (just let it sit for a few minutes before cutting so it doesn't crack).
Do you need a candy thermometer to make condensed milk fudge?
Nope, that's the beauty of this recipe. You're just melting chocolate, so there's nothing to measure and no way to undercook it.
Can I use evaporated milk instead of sweetened condensed milk?
Evaporated milk has no added sugar and won't thicken, so your fudge won't set. Double-check the can before you start, because they look almost identical on the shelf.
Can I use chocolate chips instead of a chocolate bar?
Chocolate chips work well and are the easier option since there's no chopping. I prefer a good-quality bar because it melts a little smoother (and tastes better, in my opinion). Whichever you use, make sure you have a full 12 ounces, since chip bags vary in size.
Can I use milk chocolate or white chocolate?
You can, but you'll get a much softer, sweeter fudge. If you use milk or white chocolate, give it extra time in the fridge before cutting.
Can I double this recipe?
Yes, I almost always double it around the holidays when I'm giving it as gifts. Double everything and use a 9x13 pan. The fudge will be thicker and needs a little longer to set, so plan on chilling it overnight. It's also a bit harder to lift out in one piece, so leave plenty of parchment overhang on the sides.
Does fudge need to be refrigerated?
Not after it's set. It keeps in an airtight container at room temperature for up to 10 days, or in the fridge for up to 3 weeks. It's firmer straight from the fridge, so let it sit out for 10 minutes before serving if you like it creamier.
How far ahead can I make fudge for gifts?
Up to 3 weeks ahead if you store it in the fridge, or up to 3 months in the freezer. For gifting, I cut it the day before, then layer the squares between sheets of parchment in a tin.
Can you freeze fudge?
Yes, just wrap each square in plastic wrap and store the squares in a freezer bag or airtight container for up to 3 months. Thaw them overnight in the fridge for the best results.
Can I mail fudge?
Yes, I've shipped it without any issues. Wrap the squares individually, pack them snugly in a sturdy tin with no room to slide around, and send it by a fast shipping option. In warm weather, make sure to add a cold pack!
Easy Chocolate Fudge
This 3-ingredient, no-bake chocolate fudge is perfect for the gift-giving during the holidays!
Ingredients
- 12-oz high-quality chocolate, broken into very small pieces (or chocolate chips)
- 1 14-oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract or paste
- ½ cup hopped nuts (optional)
- pinch of salt (optional)
Instructions
- Place a sheet of parchment paper in an 8x8 or 9x9 pan, pressing to "form" it as best you can.
- Place the chocolate and sweetened condensed milk in a microwave-safe bowl and stir it to combine. Microwave at 50% power in 30-second bursts until it's almost completely melted (stir between each cook time). Stir in the vanilla.
- Pour the fudge mixture into the pan and spread it out evenly. Allow the fudge to cool completely, then cover the pan refrigerate for at least 4 hours or overnight.
- Remove from the refrigerator and cut it into 24 pieces.
Notes
You can add in a ½ cup of chopped nuts. Just stir in the nuts and vanilla at the same time.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 38Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 1mgSodium: 16mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
This data was provided and calculated by Nutritionix.
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Jessica says
Doubled the biscuit mixture so it was thicker and it did not set at all. Came out and just crumbled everywhere.
Kristy Bernardo says
Hi Jessica, Thanks for the comment and trying the recipe. I am a bit confused though, as there is no "biscuit mixture" in the recipe. Could you elaborate so I can try to help? - Kristy