Making Fudge with Condensed Milk


Last week, I made fudge with marshmallow fluff, and I promised that I would be making fudge with other methods soon. Well, here’s the first of them; using condensed milk as the main cream ingredient.

I was a little surprised with this one. With the fluff method, you need a candy thermometer, you need to monitor the temperature, and it’s a surprising amount of work. When you use condensed milk, you don’t have to do any of that. It’s way easier! You also don’t need added sugar because the condensed milk is already sweetened.

The fudge produced by this recipe is a bit thicker, a bit chewier, and has a richer chocolate flavor. Since it’s based more on condensed milk, it’s a lot more like the brigadeiros I made a while back.

I’ll go deeper into a comparison of the fudges later, but for now, if you want a richer fudge with an easier process than the fluff method, this is definitely your choice. Here’s how to make it!

Fudge with Condensed Milk

A simple, easy way to make fudge using condensed milk as a source of sweetness and substance.
Servings 1 9×9″ Pan
Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 2 hours


  • 9×9" Baking Dish
  • Silicone Spatula
  • Heavy-bottomed pot
  • Parchment Paper


  • 3 Cups Chocolate Chips
  • 14 Oz Condensed Milk One can.
  • Tbsp Butter
  • 1 Tsp Vanilla Extract


  • Prepare your baking dish by buttering it lightly and lining it with parchment paper.
  • In your pan, melt the butter on low heat.
  • Add in the condensed milk and chocolate chips. Stir as they melt.
  • Once mostly melted, add in the vanilla.
  • Stir, and keep stirring until the fudge pulls together into a ball.
  • Pour and flatten this ball into your baking dish.
  • Chill in the fridge for 2-3 hours, or until it sets enough to cut and enjoy.
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Fudge

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