How to Make Fudge with Condensed Milk (2 Ingredients, No Thermometer)
Two ingredients, condensed milk and semisweet chocolate, make the creamiest, easiest fudge. No thermometer, no fuss, and it keeps for weeks. Perfect for holiday gifting.
Servings 16 pieces
Ingredients
- 1 can sweetened condensed milk 14 ounces
- 12.5 ounces semisweet chocolate see Notes below
Instructions
- Line a square, 8-inch pan with two strips of parchment paper wide as the pan. It will cover the bottom and two sides. Reserve. Some people spray or butter the pan instead of lining it; it's not my favorite and I don't, but you can.
- Combine 12.5 ounces semisweet chocolate and 1 can sweetened condensed milk in a medium, microwave-safe mixing bowl.
- If using the microwave, do so in 30-second spurts, stirring well in between, until the chocolate chips or pieces melt and turn smooth when stirred.
- If using the stove, place the bowl over a saucepan with simmering water over low heat, so that it doesn't touch the bottom of the bowl. Stir with a spatula until it melts.
- Stir well to integrate both ingredients fully.
- Pour the mixture into the prepared pan and spread even, tapping the pan on the counter to flatten.
- Place in the refrigerator until set. It's about 2 hours for me, but it might take more or less, depending on your fridge.
- Run a smooth-bladed knife around the edges to loosen up the fudge and transfer the whole block to a cutting board. Use the parchment paper to lift the whole piece.
- Using a sharp kitchen knife, slice the fudge into 1-inch pieces.
Video
Notes
Chocolate: use semisweet chocolate chips that melt (not all of them do so well), callets or dark chocolate bars. If in doubt, melt a little chocolate first in the microwave; it should be shiny and smooth, not dull or gritty.
Amount of chocolate: if the fudge pieces will be on the table for several hours or taken for a road trip, I recommend using 14 ounces of chocolate, as it will be firmer and hold better.
You can store the fudge in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Use different types of chocolate: use milk chocolate chips, white chocolate chips, butterscotch chips, mint chips or other flavors.
