Homemade Fudge That's Creamy, Set, and Ready in 10 Minutes
This homemade fudge recipe uses sweetened condensed milk instead of a traditional sugar syrup, so you don't need a candy thermometer. It sets in about 2 hours in the fridge and stays perfectly creamy for up to 2 weeks. The whole process takes about 10 minutes of active work.
Equipment
- 8x8-inch baking pan
- Parchment Paper
- Microwave-safe bowl
- Rubber spatula
- Sharp knife
Ingredients
- 14 ounces sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Prep and Melt:
- Line the pan: Tear off a sheet of parchment paper and press it into your 8x8 baking pan, leaving a generous overhang on two opposite sides. This is your "fudge sling."
- Combine ingredients: In a large microwave-safe bowl, dump in the 14 ounces of sweetened condensed milk, 2 cups of semi-sweet chocolate chips, and 1 teaspoon of vanilla extract.
- Microwave in bursts: Pop the bowl in the microwave and heat it for 30 seconds. Take it out and stir it very well with your rubber spatula. Even if it doesn't look melted yet, stir it! Put it back in for another 30 seconds. This usually takes 1 to 2 minutes total. I always err on the side of 2 minutes, stirring well after each interval, until the mixture is completely smooth and glossy.
- Scrape and spread: Pour the molten chocolate mixture into your prepared pan. Use the rubber spatula to spread it evenly into the corners and smooth out the top. Give the pan a gentle tap on the counter to release any air bubbles.
- Patience is a virtue: Place the pan in the refrigerator. Let it chill for about 2 hours, or until it is completely firm and set. Don't rush this step! A soft center means it wasn't cold enough.
- Lift and cut: Once it's fully firm, grab the overhanging parchment paper and lift the entire slab of fudge out of the pan. Place it on a cutting board. Use a sharp knife to cut it into small 1-inch squares. Pro tip: Run your knife under hot water and dry it off before each cut for the cleanest edges.
Notes
Storage: Store fudge in an airtight container in the fridge for up to 2 weeks. Freeze for up to 3 months.
Variations: Peanut butter swirl, mint chocolate chip, rocky road, dairy-free (use vegan condensed milk and dairy-free chocolate).
Troubleshooting: For grainy fudge, ensure you microwave in 30-second bursts and stir thoroughly. For softer fudge, use milk chocolate; for firmer, use dark chocolate. If fudge remains soft after 2 hours, check your chocolate brand or extend chilling time.