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 a reliable 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 satisfying!
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 skippable | 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.
More satisfying Candy Recipes:
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Butter Mints Recipe
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slow cooker CandyStorage
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.
