Sweetened Condensed Milk Fudge Recipe
Sweetened condensed milk already has sugar cooked into it at the right ratio to set up firm once cooled, so this fudge skips the candy thermometer and hard-crack stage entirely, just melt, stir, chill, and cut.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 140 min
- Servings
- 16
Ingredients
- 14 oz can sweetened condensed milk
- 2 cups semisweet chocolate chips
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 1/2 cup chopped walnuts or pecans (optional)
Nutrition per serving
- Calories
- 1276
- Protein
- 29g
- Carbs
- 206g
- Fat
- 41g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Line an 8x8-inch baking dish with parchment paper, leaving a couple of inches of overhang on two sides so the fudge lifts out easily later.
- 2Combine the sweetened condensed milk, chocolate chips, butter, and salt in a medium saucepan over low heat.
- 3Stir constantly with a rubber spatula until the chocolate is fully melted and the mixture is smooth and glossy, about 5-7 minutes; keep the heat low the entire time.
- 4Remove from the heat and stir in the vanilla extract and nuts, if using.
- 5Pour the mixture into the prepared pan and spread it into an even layer with the spatula.
- 6Cover and refrigerate until completely firm, at least 2 hours or up to overnight.
- 7Lift the fudge out using the parchment overhang, set it on a cutting board, and cut into 16 squares with a warm, dry knife.
Tips & variations
- Swap the semisweet chips for milk chocolate for a sweeter fudge or dark chocolate (60-70% cacao) for a more intense, less sweet result.
- Stir in 1/2 teaspoon of espresso powder along with the vanilla to deepen the chocolate flavor without adding a coffee taste.
- For a swirled look, reserve 2 tablespoons of melted white chocolate and drag a toothpick through it on top before chilling.
- A double boiler works in place of direct low heat if the stovetop tends to run hot; it makes scorching almost impossible.
Storage & reheating
Store fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to 3 weeks; separate layers with parchment so pieces don't stick together. Freeze for up to 3 months, wrapped tightly, and thaw in the refrigerator overnight before serving.
Tips from the Tulo kitchen
- Sweetened condensed milk and evaporated milk are not interchangeable here; evaporated milk has no added sugar and the fudge won't set.
- Warm the knife under hot water and wipe it dry between cuts for clean, sharp-edged squares instead of dragging or crumbling.
FAQ
What's the difference between condensed milk and evaporated milk in this recipe?
Sweetened condensed milk has about 40-45% sugar cooked into it, which is what allows this fudge to set firm once chilled; evaporated milk has no sugar added and will not set the same way.
Why did my fudge turn out grainy?
Grainy fudge usually means the chocolate scorched or the mixture was overheated; keep the heat low and stir constantly rather than letting it sit over higher heat.
Can I use white chocolate instead of semisweet?
Yes, swap it 1:1, though white chocolate fudge sets slightly softer since white chocolate has a lower cocoa butter melting point, so give it extra chill time.
How long does this fudge keep?
Up to a week at room temperature in an airtight container, up to 3 weeks refrigerated, or up to 3 months frozen.