Condensed Milk Fudge – Simple Recipes & How to Make It Silky

If you love fudge but hate the grainy mess, you’re in the right place. Condensed milk fudge is a shortcut that gives you that creamy melt‑in‑your‑mouth texture without a lot of fuss. In this guide we’ll walk through the basics, share a fool‑proof recipe, and give you quick fixes for the most common problems.

Recipe Basics

All you need is three pantry staples: sweetened condensed milk, chocolate (or cocoa), and butter. Heat them together in a saucepan over medium heat, stirring constantly. When the mixture reaches a smooth, glossy look, pour it onto a greased tray, let it cool a bit, and then cut it into squares. That’s it – you have a batch of rich, glossy fudge that stays soft for days.

Here’s a quick version you can try tonight:

• 1 can (397 g) sweetened condensed milk
• 200 g dark or milk chocolate, chopped
• 2 tbsp unsalted butter

Combine everything, stir until smooth, then spread in a lined 8‑inch pan. Let it set at room temperature or pop it in the fridge for a firmer bite.

Fix Common Problems

Even a simple recipe can go sideways. If your fudge turns grainy, the culprit is usually overheating. Keep the heat moderate and stir nonstop – the mixture should never boil hard. If it does, remove the pan for a few seconds, then resume stirring.

Another frequent issue is fudge that won’t set. This often means too much butter or not enough condensed milk. Double‑check your measurements and make sure you’re using a real‑sweetened condensed milk, not an evaporated milk substitute.

For a glossy finish, add a pinch of salt or a splash of vanilla extract right before you pour the fudge into the pan. The extra flavor won’t change the texture, but it does make each bite more interesting.

Our tag page also links to related posts that dive deeper into these topics. Check out “How to Stop Fudge from Getting Grainy” for detailed troubleshooting, and “3 Ingredient Fudge Not Setting?” for more tips on getting the perfect set.

Want to switch things up? Try adding toasted nuts, shredded coconut, or a swirl of caramel after you pour the fudge onto the pan. These additions keep the base recipe the same while giving you a new flavor every time.

Store your fudge in an airtight container at room temperature for up to a week, or freeze it for longer storage. When you’re ready to eat, let it thaw for a few minutes – no microwave needed.

So grab a can of condensed milk, a bar of chocolate, and give this quick fudge a go. You’ll see why it’s a favorite in kitchens worldwide, and you’ll have a sweet treat ready in under an hour.