Fudge has a reputation for being fussy and temperamental, requiring candy thermometers and precise technique. While traditional cooked fudge certainly demands attention to detail, condensed milk fudge offers a forgiving alternative that produces consistently excellent results. The combination of sweetened condensed milk and chocolate creates a smooth, melt-in-your-mouth texture that rivals professional confectioners—and it's remarkably simple once you understand the process.
Why Condensed Milk Makes Better Fudge
Traditional fudge requires cooking sugar syrup to a precise temperature (the "soft ball" stage at 112-116°C), then beating it while it cools to create small sugar crystals. Get the temperature wrong or beat at the wrong time, and you end up with grainy, crystalline fudge or a sticky, unset mess.
Condensed milk simplifies this dramatically. The sugar in condensed milk is already dissolved and stabilised within the milk solids. When combined with chocolate and heated gently, it creates a smooth emulsion that sets into perfect fudge without any of the fiddly temperature monitoring.
The Science of Smooth Fudge
Condensed milk's proteins and fat particles coat sugar crystals as the fudge sets, preventing them from growing large enough to feel grainy on your tongue. This built-in emulsification is why condensed milk fudge is so forgiving.
The Basic Two-Ingredient Method
At its simplest, you need only two ingredients to make excellent fudge:
- 1 can (395g) sweetened condensed milk
- 350g good-quality chocolate (dark, milk, or white)
Step-by-Step Instructions
Step 1: Prepare your tin. Line a 20cm square tin with baking paper, leaving overhang on two sides for easy removal. A square tin is traditional, but any shape works.
Step 2: Chop the chocolate. Break or chop the chocolate into small, uniform pieces. Smaller pieces melt more evenly and reduce the risk of overheating.
Step 3: Combine and heat. Place the condensed milk and chocolate in a heavy-bottomed saucepan over low heat. Stir continuously with a silicone spatula, scraping the bottom and sides. Heat until the chocolate is completely melted and the mixture is smooth and glossy, about 5-7 minutes.
Step 4: Pour and set. Immediately pour the mixture into your prepared tin, spreading evenly. Don't worry about perfect smoothness—minor imperfections add rustic charm.
Step 5: Cool and cut. Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until completely set. Use the paper overhang to lift out the fudge, then cut into squares with a sharp knife.
The Most Important Rule
Low heat and constant stirring. Condensed milk can scorch quickly on the bottom of the pan, creating an unpleasant burnt taste that permeates the entire batch. Keep the heat gentle and never stop stirring.
Flavour Variations
Once you've mastered the basic technique, the possibilities are endless. Here are some crowd-pleasing variations:
Classic Chocolate
Use dark chocolate (50-70% cocoa) for rich, intense fudge with a slight bitterness that balances the sweetness. Add 1 teaspoon of vanilla extract for depth.
Salted Caramel
Use milk chocolate and add 2 tablespoons of homemade dulce de leche plus 1 teaspoon of sea salt flakes. Sprinkle additional flaky salt on top before setting.
Cookies and Cream
Use white chocolate and fold in 1 cup of roughly crushed Oreos or similar chocolate sandwich biscuits after removing from heat.
Rocky Road
Use dark or milk chocolate and stir in ½ cup each of mini marshmallows, roughly chopped nuts, and glacé cherries while still warm.
Peppermint
Use dark chocolate and add ½ teaspoon of peppermint extract. Top with crushed candy canes before setting for a festive treat.
Peanut Butter
After melting, swirl in ½ cup of smooth peanut butter without fully combining to create a marbled effect. Top with chopped roasted peanuts.
Troubleshooting Common Problems
Fudge Won't Set
This typically means the mixture didn't get hot enough or has too much liquid. The fudge needs to reach a temperature where the chocolate and condensed milk fully emulsify. Return it to low heat and continue stirring until it thickens noticeably and pulls away from the sides of the pan slightly.
If the fudge has already been poured and won't set after 4+ hours of refrigeration, scoop it back into a pan, add another 50g of chocolate, and reheat while stirring until thickened.
Fudge Is Grainy
Graininess usually results from overheating, which causes the chocolate to "seize" or the sugar to crystallise. Once this happens, it's difficult to fix. Prevention is key: use low heat, stir constantly, and remove from heat as soon as the chocolate is melted.
If you notice graininess developing, try adding a tablespoon of cream and whisking vigorously. This can sometimes restore smoothness.
Fudge Is Too Hard
Over-cooked fudge or too high a chocolate-to-condensed-milk ratio can result in overly firm fudge. For softer fudge, slightly reduce the chocolate amount next time, or add 1-2 tablespoons of butter while heating.
Fudge Is Too Soft
The mixture wasn't heated long enough, or the proportion of condensed milk is too high. Ensure you're using a full can of condensed milk (395g) with at least 350g of chocolate.
Chocolate Separated or Looks Oily
This happens when chocolate is heated too quickly or to too high a temperature, causing the cocoa butter to separate. Add a tablespoon of warm milk or cream and whisk vigorously to re-emulsify. If this doesn't work, the batch may need to be started over with fresh ingredients.
Chocolate Quality Matters
Low-quality chocolate or compound chocolate with vegetable fats doesn't behave the same as real chocolate. For best results, use chocolate that lists cocoa butter as a fat source, not vegetable oil.
Tips for Perfect Fudge Every Time
- Use quality ingredients: Good chocolate and fresh condensed milk make a noticeable difference
- Keep everything dry: Even a drop of water can cause chocolate to seize. Ensure your spatula, pan, and tin are completely dry
- Don't rush: Low heat and patience prevent burning and graininess
- Add flavourings off heat: Extracts can evaporate if added to hot mixtures; stir in after removing from heat
- Let it rest: Fudge improves overnight as flavours meld and texture firms
- Sharp knife, warm water: For clean cuts, dip your knife in hot water and wipe dry between each cut
Storage and Gifting
Properly stored fudge lasts well and makes an excellent homemade gift:
- Room temperature: 1-2 weeks in an airtight container (in cool weather)
- Refrigerated: 3-4 weeks, wrapped well to prevent drying
- Frozen: Up to 3 months; thaw in the refrigerator overnight
For gifting, cut fudge into uniform pieces and arrange in a decorative box lined with wax paper. Each layer should be separated by wax paper to prevent sticking. A small tag with storage instructions is a thoughtful addition.
With these techniques and tips, you'll be making smooth, professional-quality fudge that rivals specialty confectioneries—all from the magic of condensed milk and good chocolate.