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Chocolate Condensed Milk Fudge Recipe with only 2 ingredients! This is the best, easiest chocolate fudge you will ever make in under 5 mins!!. (No Candy Thermometer Required!!)
This basic recipe is endlessly adaptable: You can make it with different kinds of chocolate, add nuts or dried fruit, switch up the extracts and flavorings, and even change the color.
Chocolate condensed milk fudge is one of my favorite things to make not only around the holiday season but the whole year round!!
It’s so easy to make unlike traditional fudge recipes and makes a great gift for friends and family.
With just a few basic ingredients you can have this homemade fudge ready in under 5 minutes.
Melted dark chocolate chips and sweetened condensed milk are combined together to make a creamy chocolate mixture. It's then spread into a prepared pan and chilled until set.
Ingredients:
400 gms chocolate - I prefer using dark chocolate bar (or melts) but you could use milk chocolate or semisweet chocolate if you prefer them instead. You can even use white chocolate chips! No cocoa powder only chocolate and the one that is designed to be melted.
395 gms (1 tin) condensed milk - Make sure you are using sweetened condensed milk and not evaporated milk.
Step by Step Tutorial
Preparatory Step:
Line a 6x6 inch pan or 7x7 inch square pan with a parchment paper in a way that the paper is hanging over the rim of the pan.
This way it becomes easier to unmould the fudge once set.
Meting the Chocolate:
First, you'll melt chocolate chips in a double boiler over low heat or in the microwave. But my favourite way is to melt in the Instant Pot.
Remember to chop your chocolates if using a bar chocolate.
Then you'll combine the chocolate with sweetened condensed milk.
Stir them together until it is combined into a thick cake batter like consistency as seen in the image.
This is the stage where you can go wild in terms of flavours - add vanilla extract, nuts of your choice, dried fruits etc.. Find few flavour options in the post below.
Setting the Fudge:
Transfer the mixture in to the prepared pan.
Smoothen the top (add nuts on top if you wish to garnish at this stage) and finally, you'll chill the mixture in the fridge for a couple of hours until completely set.
You can check by touching the surface gently, if it feels hard and non sticky your fudge is set.
To serve:
Lift the fudge with the help of the hanging parchment paper.
Using a hot knife slice the fudge into individual squares. Wasn't this an easy chocolate fudge recipe?
I promise your family will be begging for more - the best fudge ever!
How does the Fudge Taste?
Fudge is a treat for all the senses: a creamy texture, candy like that is firm to hold but melts in your mouth when you bite into it owing to its smooth texture, and its rich flavor makes each bite more delicious than the last.
Play around with the quantity of chocolate for a different texture altogether.
1/4 cup less chocolate for soft goey fudge.
1/4 cup more chocolate for a firmer bite-like fudge.
How long does it take to set the Fudge?
This Condensed Milk Fudge needs to set for a few hours before it can be cut into chunks. It will normally set in about 2 to 3 hours. Just put it in the fridge and try not to peek too often. If you have a hard time waiting, you can make it in the evening and let it set overnight—just make sure a hungry family member doesn't dig into it! Next day cut into small pieces for a delicious treat.
Storing Instructions:
Condensed milk fudge will last about 2 weeks at room temperature in an airtight container. Stored in the fridge, Fudge should last about a month. If you store fudge in the fridge, make sure to eat it at room temperature.
For best results, keep the fudge wrapped in wax paper and place it in a ziplock bag that's sealed shut.
You can also freeze the fudge this way and it should last for about 2 months.
Variations:
Fudge is a classic and one of those easy desserts to turn it into so many different flavors.
Choose your Chocolate: The first step when you're making fudge is choosing your chocolate—and that's the fun part! You can choose white, semi-sweet, or dark chocolate for your base.
Adding your Flavour: Once you've got your base, it's time to add flavor. Vanilla is typical, but you can also opt for lemon extract, peppermint extract, or any fruit extract (we recommend orange or lime). Or simply sprinkle some sea salt over the fudge before it sets.
If you want to get really creative, you can try adding dried food-grade powder or extracts like turmeric (for yellow), matcha (for green), beet powder (for pink), pitaya (for purple), blueberry powder (for light blue), raspberry powder (for red), or saffron (for orange).
Nuts or Seeds: If you want to add some nuts or other ingredients to your fudge base, you can go crazy here. Some ideas we love are dried fruits, pumpkin seeds, chia seeds, chocolate chips, pretzel bites, cereal, and caramel bits. As far as nuts go… everything from almonds to walnuts to peanuts works great here! Or simply add few of these along with mini marshmallows to make rocky road fudge!
Spice it UP: If you want to spice things up a bit with your fudge recipe, the world is your oyster! Try pumpkin spice or all spice for fall vibes. Adding Indian spices like cardamom, rose petals, nutmeg would instantly turn your fudge into a burfi!!
Keep watching this space for amazing Thandai Fudge coming up next!!
Color it up! White chocolate fudge is a great candidate for food coloring unlike its counter parts like dark or milk. This would be a great addition to fit into any theme of choice - think 4th of July, 15th August or simply a blue or pink for baby shower!!
Best Tips:
- For best results, use condensed milk for this recipe, not evaporated milk
- Make sure you are using chocolate melts and not chocolate chips as the latter won't melt easily giving you a tough time. I prefer using chocolate bars which I then chop it into small chunks.
- Line your pan with parchment paper, and you'll be able to easily lift the fudge out after it cools. This will also make cleanup a breeze!
- This recipe works well in 6x6 inch, 7x7 inch and 8x8 inch pans as well -- just be aware that as the size of the pan increases, the height of the fudge decreases and width increases.
- Plan on using a 9x13 pan (or similar sized pan) if you're doubling the recipe.
- If you prefer softer fudge, add 1/4 cup less chocolate chips. If you prefer firmer fudge, add 1/4 cup more chocolate chips.
Frequently Asked Questions
Is chocolate condensed milk fudge hard or soft?
It is hard or firm enough to hold, stack, pack and transport however when you bite into it, owing to the smooth texture it is so soft that it literally melts in your mouth.
Related Recipes:
- Condensed milk cookies
- Baked Yogurt dessert using condensed milk
- How to melt chocolate in the Instant Pot
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Easy Chocolate Condensed Milk Fudge - just 2 ingredients
Chocolate Condensed Milk Fudge Recipe with only 2 ingredients! This is the best, easiest chocolate fudge you will ever make in under 5 mins!!. (No Candy Thermometer Required!!)
Course Dessert
Cuisine American
Prep Time 2 minutes minutes
Cook Time 2 minutes minutes
Chilling time 2 hours hours
Servings 9 pieces
Calories 408kcal
Author Sushma Iyer
Ingredients
- 400 gms Dark Chocolate
- 400 gms (1 tin) Condensed Milk
Instructions
Preparatory Step
Line a 6x6 inch pan or 7x7 inch square pan with a parchment paper in a way that the paper is hanging over the rim of the pan. This way it becomes easier to unmould the fudge once set.
Meting the Chocolate:
First, you'll melt chocolate chips in a double boiler over low heat or in the microwave or even melt in the Instant Pot. Remember to chop your chocolates if using a bar chocolate so that it melts easily.
Fudge like Batter
Then combine the chocolate with sweetened condensed milk. Stir them together until it is combined into a thick cake batter like consistency as seen in the image.
This is the stage where you can add flavours like vanilla extract, nuts of your choice, dried fruits etc if you wish.. (Find few flavour options in the post).
Setting the Fudge:
Transfer the mixture in to the prepared pan. Smoothen the top (add nuts on top if you wish to garnish at this stage) and finally, you'll chill the mixture in the fridge for a couple of hours until completely set.
You can check by touching the surface gently, if it feels hard and non sticky your fudge is set.
Once set cut into squares using a hot knife and enjoy.
Video
Notes
- For best results, use condensed milk for this recipe, not evaporated milk
- Make sure you are using chocolate melts and not chocolate chips as the latter won't melt easily giving you a tough time. I prefer using chocolate bars which I then chop it into small chunks.
- Line your pan with parchment paper, and you'll be able to easily lift the fudge out after it cools. This will also make cleanup a breeze!
- This recipe works well in 6x6 inch, 7x7 inch and 8x8 inch pans as well -- just be aware that as the size of the pan increases, the height of the fudge decreases and width increases.
- Plan on using a 9x13 pan (or similar sized pan) if you're doubling the recipe.
- If you prefer softer fudge, add 1/4 cup less chocolate chips. If you prefer firmer fudge, add 1/4 cup more chocolate chips.
Nutrition
Calories: 408kcal | Carbohydrates: 45g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 483mg | Fiber: 5g | Sugar: 35g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 5mg
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