easy fudge recipe with condensed milk
The Best easy fudge recipe with condensed milk
I love this recipe because it’s foolproof—no fancy tools or tricky steps, just a few basic ingredients that come together beautifully. The condensed milk gives it that deep, caramel-like sweetness without needing extra sugar, and it’s got a little bit of that velvety richness that makes it feel like a little luxury. Plus, it’s got some real health perks too, even if it’s still a treat. The condensed milk has a little bit of calcium and protein, and it’s got that smooth, creamy texture that’s way more satisfying than regular fudge. It’s the kind of dessert that’s not too heavy, but still totally indulgent, and it’s something you can make in big batches if you’re hosting or just want to have on hand for quick snacks. My family always says it’s their favorite way to enjoy fudge, and honestly, I don’t blame them. It’s just that perfect mix of sweet, smooth, and easy.
Easy Condensed Milk Fudge
A creamy, rich fudge made with sweetened condensed milk, butter, and a touch of vanilla for a delightful homemade treat. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups (400g) sweetened condensed milk
- 1 cup (225g) unsalted butter, cubed
- 1 tsp vanilla extract
- ½ cup (40g) unsweetened cocoa powder (optional)
- ½ cup (90g) granulated sugar (optional)
- Pinch of salt
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a loaf pan or silicone mold with parchment paper. -
2
In a heatproof bowl, combine sweetened condensed milk and sugar (if using) over a pot of simmering water (double boiler). Whisk until smooth and slightly thickened (~5 mins). -
3
Remove from heat and stir in butter, vanilla extract, and cocoa powder (if using) until fully melted and smooth. -
4
Pour mixture into the prepared pan and smooth the top. Bake for 20–25 mins until firm but still slightly soft in the center. -
5
Cool completely before slicing into squares. Store in an airtight container at room temperature for up to 1 week.
🔧Equipment
- Mixing bowl
- Double boiler (or heavy saucepan + heatproof bowl)
- Loaf pan or silicone mold
- Whisk
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add 1 tbsp instant coffee powder to the mixture.
- Ensure the butter is fully melted before mixing to avoid lumps.
- For a firmer texture, chill the pan for 10 mins before slicing.
Watch Video Of How Easy Condensed Milk Fudge Works
❓ Frequently Asked Questions About Condensed Milk Fudge
What is the best ratio of condensed milk to sugar for easy fudge?
The ideal ratio for classic easy fudge is 1 cup (200g) of condensed milk to 1 cup (200g) of granulated sugar. This balance ensures a smooth, rich texture with a perfect melt-in-your-mouth consistency. If you prefer a slightly firmer fudge, you can increase the sugar slightly (e.g., 1.2 cups) while keeping the condensed milk at 1 cup.
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Can I substitute regular milk for condensed milk in this recipe?
No, condensed milk is essential for this recipe because it adds sweetness, creaminess, and helps stabilize the fudge. Using regular milk won’t give the same rich, velvety texture. If you must substitute, you can try half-and-half (a mix of heavy cream and milk) in a 1:1 ratio, but the results won’t be as authentic.
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How do I know when the fudge is done cooking?
Easy fudge is ready when it reaches a soft-ball stage in a candy thermometer (around 234–238°F / 112–114°C). You can also test it by dropping a small spoonful into cold water—if it forms a smooth, glossy ball that doesn’t break apart, it’s cooked properly. Overcooking will make it too hard.
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Why does my fudge turn out grainy or lumpy?
Grainy or lumpy fudge usually happens when the sugar isn’t fully dissolved or the mixture isn’t stirred properly. To fix it:
1. Stir constantly while cooking to prevent sugar crystals from forming.
2. Use a heat-safe silicone spatula to scrape the bottom and sides of the pot.
3. Ensure the mixture is fully dissolved before adding the remaining ingredients.
4. If already set, you can reheat it briefly (just until soft) and remix with a little extra condensed milk or cream.
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Can I add mix-ins like chocolate chips or nuts while the fudge is cooking?
Yes! For chocolate chips or nuts, fold them in just before the fudge reaches the soft-ball stage (around 230°F / 110°C). If you add them too early, they can turn mushy or get overcooked. For cookies or dried fruit, chop them finely and stir them in at the end when the fudge is still warm but not fully set.
