This condensed milk chocolate fudge is rich, smooth, and made with just three ingredients: chocolate, sweetened condensed milk, and butter. Everything melts together in one saucepan, then the mixture chills until firm enough to cut into creamy, bite-size squares.
I love this recipe when I want something that feels like proper homemade candy without actually getting into complicated candy-making. There’s no candy thermometer, no baking, and no sugar syrup to cook — just a few minutes of gentle heat and a couple of hours in the refrigerator.
If you enjoy easy chilled treats, my Tahini Fudge has a creamy sesame-and-pistachio twist. For another rich chocolate dessert, try my Chocolate Fudge Cake. My 3 Ingredient Chocolate Oatmeal Cake is another short-ingredient-list dessert, while these 3-Ingredient Butter Cookies are perfect for adding something crisp to a dessert tray.
The Easy Fudge I Make Without a Candy Thermometer
Traditional fudge can require cooking sugar to a precise temperature.
This recipe works differently.
The chocolate provides most of the structure, while sweetened condensed milk adds sweetness and gives the fudge its creamy texture.
Butter makes the mixture richer and smoother.
Once the fudge chills, the chocolate firms back up and holds everything together in soft, sliceable squares.
Table of contents
Ingredients You Need
- 300 g dark, semisweet, or bittersweet chocolate (10.5 oz); the original recipe allows up to 330 g (11.6 oz) for a firmer set
- 400 g sweetened condensed milk (one 14 oz can)
- 30 g butter (2 tablespoons)
Check the can before opening it: sweetened condensed milk is thick and sweet. Evaporated milk is a different product and is not a direct substitute here.
Let’s Make Condensed Milk Chocolate Fudge
- Line a square pan or small dish with parchment paper, leaving some overhang so the fudge is easy to lift out later.
- Add the chocolate, sweetened condensed milk, and butter to a saucepan.
- Place the saucepan over low heat.
- Stir gently until the chocolate is fully melted and the mixture is smooth and glossy. Remove from the heat, then pour the mixture into the prepared pan and spread it into an even layer.
- Chill until fully set, about 2 to 3 hours, or until firm enough to slice cleanly.
- Lift the fudge out using the parchment paper, then cut into squares.
- Serve chilled or let the pieces sit at room temperature for a few minutes for a softer bite.
Tips for Smooth, Sliceable Fudge
- Chop the chocolate first. Similar-size pieces melt more evenly, so you can take the pan off the heat as soon as the mixture is smooth.
- Keep the heat low. Stir frequently and stop heating once everything is combined. There is no sugar syrup to boil to a candy stage.
- Keep the original proportions. The 300 g chocolate option makes a softer fudge; the original 330 g option gives it more structure. Do not add extra milk to loosen the mixture.
- Let the center set. Allow the original 2–3 hours in the refrigerator, and longer if it is still too soft to lift and slice. A deeper layer takes longer to chill.
- Cut with a clean, dry blade. Lift the cold slab by the parchment, cut small squares, and wipe the knife between cuts.
What to Serve With Chocolate Fudge
Small squares are plenty for this rich fudge. Serve them with coffee, tea, or fresh berries; for a dessert tray, add the simple butter cookies for a crisp contrast. Keep the fudge chilled until shortly before serving if the room is warm.
FAQs
The original recipe uses dark, semisweet, or bittersweet chocolate. Milk chocolate can give a softer set and may need a different ratio, so it is not a guaranteed one-for-one swap.
No. This recipe does not require one because the fudge sets by chilling, not by cooking to a sugar stage.
It may need more chilling time, or the chocolate-to-condensed-milk ratio may be on the lower side. Using closer to 330 g of chocolate will give a firmer set.
Yes. Heat in short intervals and stir between each one until smooth, but the stovetop gives you a little more control.
Usually 2 to 3 hours is enough, though thicker fudge may need a little longer.
Yes. This recipe works well for small squares, especially for dessert trays or edible gifts.
No direct swap is given for this recipe. Use the 400 g can of sweetened condensed milk listed in the ingredients; evaporated milk is thinner and unsweetened.
More Recipes You Will Like
3 Ingredient Condensed Milk Chocolate Fudge
Ingredients
Equipment
Method
- Line a square pan or small dish with parchment paper, leaving enough overhang for easy lifting.
- Add the chocolate, sweetened condensed milk, and butter to a medium saucepan.
- Place over low heat and stir frequently until the chocolate has completely melted and the mixture is smooth and glossy.
- Remove from the heat as soon as everything is evenly combined.
- Pour into the prepared pan and spread into an even layer.
- Refrigerate for 2–3 hours, or until firm.
- Lift the fudge out using the parchment paper.
- Cut into small squares with a sharp knife.
- Serve chilled or allow the pieces to soften briefly at room temperature.
Nutrition
Video
Notes
- Use sweetened condensed milk, not evaporated milk.
- 300 g chocolate gives a softer fudge; up to 330 g gives a firmer set.
- Keep the heat low.
- Stop heating once the mixture is smooth.
- Chill completely before slicing.
- Use a warm, dry knife for cleaner cuts.
- Refrigerate for up to 2 weeks.
- Freeze for up to 2 months.
Tried this recipe?
Let us know how it was!Estimated reading time: 6 minutes
