Easy fudge recipe with chocolate and condensed milk
This easy fudge recipe is a chocolate-and-condensed-milk shortcut. It sets as the chocolate firms, rather than using the boiling and crystallization method of traditional sugar fudge.
Use sweetened condensed milk, not evaporated milk. The two products have different sugar and water contents and are not interchangeable in these quantities.
Chocolate percentage changes firmness and sweetness. Do not replace solid chocolate with cocoa powder in the same quantity; that removes the fat structure on which the shortcut relies.
Contains milk and may contain other chocolate-label allergens. Nuts are optional only as an additional variation, not assumed in the base recipe. The method adapts the documented condensed-milk approach.
Sources and cooking guidance
Ingredients
Step 1
Line an 8-inch/20 cm square pan with baking parchment, leaving handles. Chop chocolate into similar small pieces so it melts evenly.
Step 2
Put chocolate, condensed milk and butter in a heavy saucepan. Warm over very low heat, stirring continuously, until smooth. Remove as soon as melted; do not boil vigorously.
Step 3
Stir in vanilla and salt. Spread into the lined pan and smooth the surface. Let excess heat dissipate briefly, then refrigerate until firm, typically at least 3–4 hours.
Step 4
Lift out, peel away parchment and cut into small squares with a sharp knife. If very hard, let stand briefly before cutting. Keep chilled for storage.
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