A Fudge Recipe that’s simple, reliable, and so good. No special equipment or candy thermometer required.
Author’s Notes
Mom’s Christmas Fudge Tradition
I’m pretty sure this recipe is close to the one that used to be printed on the back of sweetened condensed milk cans, but growing up I was convinced my mom invented it, haha.
This was one of her go-to Christmas treats, always added onto the plates we brought to neighbors with Carmelitas, Rice Krispies, and 7 Layer Bars. I loved making this fudge with her, and all these years later, this sweetened-condensed-milk fudge is still my favorite way to make it. It’s basically foolproof, which is saying something when it comes to candy making.
No candy thermometer, no fancy tools. Just melt, stir, chill, done.
It really is the easiest fudge ever. It’s ultra creamy, super rich, and seriously delicious!
Ingredients In This Fudge Recipe
| Ingredient | Helpful Notes |
|---|---|
| Chocolate chips | Use good-quality chocolate for the best flavor. Any variety works milk, semi-sweet, dark, or a mix. |
| Butter | Choose unsalted for better control over salt. Don’t use margarine. |
| Fine sea salt | Balances the sweetness and boosts overall flavor. |
| Sweetened condensed milk | Must be regular sweetened condensed milk. Do not use low-fat, sugar free, or evaporated milk. |
| Vanilla extract optional | Adds a great finishing flavor. |
The Secrets To Making Really Great Fudge
- Use a sturdy pan: A good nonstick pan helps everything melt evenly without burning.
- Keep the heat low: Let the chocolate melt slow and steady.
- Stir constantly: Use a heat-safe spatula and scrape the bottom as you go.
- Pull it off the heat quickly: Once it’s smooth and melted, take it off the heat and pour it into the pan so it doesn’t overheat.
Fudge Recipe FAQs
This usually happens if the fudge gets too hot or the chocolate isn’t great quality.
This is often because the mixture overheated.
They aren’t interchangeable. Evaporated milk is plain reduced milk, while sweetened condensed milk is thicker and sweetened.
More Delicious Candy Recipes:
Fudge Recipe
Video
Equipment
- Medium pot nonstick
Ingredients
- 4 tablespoons unsalted butter
- 3 cups chocolate chips see note 1
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk full-fat, not evaporated milk
- 1 teaspoon vanilla extract
- Mini chocolate chips optional, for topping
Instructions
- Line baking pan with parchment paper and leave an overhang so you can pull the fudge out easily. Don’t skip this or the fudge will be tough to remove. Cut the butter into tablespoon-sized pieces.
- Add butter, chocolate chips, salt, and sweetened condensed milk to a heavy-bottomed nonstick pot. Set the heat to the lowest setting and stir constantly with a heat-safe spatula, scraping the bottom and sides as you go. Keep the heat low the whole time.
- Once the mixture is mostly melted, remove from heat and stir until totally smooth. Stir in the vanilla.
- Pour the mixture into your lined pan. Lightly spray a spatula with cooking spray and smooth the top. If desired, sprinkle the top with miniature chocolate chips and gently press them into the top. Cover and refrigerate 3–5 hours or until fully set.
- Lift the fudge out using the parchment overhang. Cut into small pieces with a hot, sharp knife (run under hot water, wipe dry, and cut quickly). It’s rich, so smaller squares work best.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Freezing: Cut the fudge into squares and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a large freezer bag and press out as much air as possible. If you skip wrapping them individually, separate the pieces with wax paper so they don’t stick together. To thaw, place the fudge in the fridge until softened.
Fudge Recipe Tips
- Line the pan: Use parchment or foil so the fudge lifts out cleanly.
- Give it time to set: It needs a few hours in the fridge to firm up, so plan ahead if you’re serving it.
- Let the chocolate melt naturally: Don’t crank the heat or it can seize or turn grainy.
- Use fresh chocolate: Old chocolate can melt weird and give the fudge a dull look or off-flavor.
- Cut with a hot knife: Warm the knife under hot water, wipe dry, and slice for clean, sharp edges.
- Store in a block: If you want it extra soft and creamy, keep it whole in the fridge and cut pieces as needed.
Variations
Make it your own: Try different chocolates, add nuts, crushed cookies, candies, or finish with a chocolate or caramel drizzle.
Hello, has anyone tried this with unsweetened or sugar free chocolate chips?