recipe for fudge with condensed milk
The Best recipe for fudge with condensed milk
What I love most about this recipe is how easy it is to customize. You can adjust the sweetness to taste, add a pinch of sea salt to cut through the richness, or even stir in a little bit of vanilla for extra depth. It’s a recipe that feels indulgent but isn’t so heavy that it leaves you feeling sluggish afterward. Plus, it’s a great way to use up leftover condensed milk, which is always a win in my house. My kids and I love it as a quick dessert, but it also makes a great gift for friends or family who love homemade sweets. It’s that kind of recipe that feels like a little bit of magic—simple, nostalgic, and always a hit.
Classic Condensed Milk Fudge
A rich, creamy fudge made with sweetened condensed milk that melts in your mouth. Perfect for satisfying a sweet craving with minimal effort.
🥘Ingredients
- 1 cup unsalted butter, softened
- 1 (14 oz) can sweetened condensed milk
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup chopped dark chocolate (optional)
👨🍳Directions
-
1
Preheat oven to 350°F. Line a loaf pan with parchment paper and lightly grease it. -
2
In a large bowl, beat softened butter until smooth. Add condensed milk, sugar, and vanilla; mix until fully combined. -
3
Pour mixture into the prepared pan. Sprinkle chopped dark chocolate evenly over the top if using. -
4
Bake for 20–25 minutes, until the top is set but the center is still soft. Let cool in the pan for 10 minutes, then transfer to a wire rack.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Condensed Milk Fudge Works
❓ Frequently Asked Questions About Condensed Milk Fudge
1. Why does my homemade condensed milk fudge sometimes turn grainy?
Grainy texture often happens when the condensed milk isn’t fully melted or when the sugar isn’t dissolved properly. Stir the mixture over low heat until it’s completely smooth, and avoid boiling to prevent crystallization. If it’s already grainy, you can gently reheat it with a splash of heavy cream to break up the lumps.
2. Can I substitute regular milk for condensed milk in this recipe?
No, regular milk won’t work—the condensed milk provides the sweetness, fat, and moisture needed for a smooth, creamy fudge. Use full-fat condensed milk (not evaporated) for the best results. If you’re in a pinch, you can make a quick substitute by mixing equal parts heavy cream and sweetened condensed milk, but texture may vary.
3. How do I prevent the fudge from getting too hard before setting?
Let the fudge cool slightly before cutting—it’ll firm up as it sits at room temperature. For extra softness, chill it in the fridge for about 10 minutes after shaping. Avoid placing it directly in the freezer, as sudden temperature drops can make it brittle.
4. What if I don’t have a double boiler? Can I make this fudge another way?
Yes! Use a heatproof bowl set over a pot of simmering water (like a saucepan) instead of a double boiler. Stir frequently to keep the mixture from burning. If you prefer, you can also microwave the mixture in 30-second bursts, stirring between each, but watch closely to avoid overheating.
5. How long can I store homemade fudge in the fridge?
Store it in an airtight container in the fridge for up to two weeks. If it develops a slight crust, just warm it gently in the microwave for 10 seconds to restore softness. For longer storage, freeze it in portions for up to three months.
