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If you are craving thick and creamy chocolate fudge, this easy fudge recipe without condensed milk will not disappoint. It is as delicious as it is easy to make. This is the perfect easy treat to whip up for the holiday season, or any special occasion really. You can expect to have the whole family raving when you serve this decadent dessert!
I love this easy recipe because it only requires simple ingredients, the instructions are straightforward, it requires very little time, and there is no need for grabbing special equipment like your double boiler or candy thermometer. This recipe is foolproof, and the chocolate fudge is exceptional! However, if you are cravings some good old-fashioned fudge, check out my old fashioned peanut butter fudge too!
Fudge without Condensed Milk
Sweetened condensed milk is often used in traditional fudge recipes because it is thick, and already loaded with sugar. Plus, it can be cooked at higher temperatures without risking curdling, which makes it well suited for fudge. However, the problem with condensed milk is that it is not a common ingredient many people keep in their pantry.
If you want to make a great batch of fudge on a whim, you need to improvise with some basic ingredients that you likely already have on hand. A good substitute for condensed milk is combining milk with butter and sugar. The sugar sweetens it, while the butter makes the mixture luxuriously thicker.
Easy Fudge Recipe Ingredients
Butter
Chocolate Chips - I recommend semi sweet chocolate chips, but dark chocolate, or milk chocolate works too.
Milk - Fattier milk is better, but whatever you have on hand will work. Even chocolate milk will work great.
Powdered Sugar
Vanilla extract - This is an optional ingredient that adds a little more flavor.
For different flavors, you can mix in nuts, a pinch of sea salt, or peanut butter chips too.
How to make Fudge without Condensed Milk
Begin this easy chocolate fudge recipe by adding the butter, chocolate chips, milk, and vanilla extract to a large microwave-safe bowl. Place in the microwave and heat for one minute to melt chocolate chips and butter, then stir well, and repeat for a total of 3 minutes. At this point, everything should be melted and stirred into a creamy texture.
While still hot, quickly add in sifted powdered sugar and stir well to combine. It is important to sift the powdered sugar to prevent your fudge from being lumpy and ensure the sugar dissolves into the hot mixture.
Pour the fudge mixture into a prepared pan with wax paper or aluminum foil and place it in the fridge while the fudge sets. Expect it to take six hours or more to fully firm up. Finally, slice the finished fudge into small pieces and serve!
Your fudge is best stored in the refrigerator in an airtight container to maintain the best texture. Typically fudge can be stored at room temperature as well. However, the issue with storing this particular fudge at room temperature is the high butter content softens too much, and the fudge will lose some of its firmness. Storing it in an airtight container in the fridge will preserve its texture, freshness, and ensure it does not dry out. It is best to enjoy it within a week.
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Easy Fudge Recipe without Condensed Milk
If you are craving thick and creamy chocolate fudge, this easy fudge recipe without condensed milk will not disappoint.
Add butter, chocolate chips, milk, and vanilla extract to a large bowl that is microwave-safe.
Microwave fudge mixture for one minute at a time, and then stir. Repeat for a total of three minutes.
Mix in sifted powdered sugar into the chocolate mixture while it is still hot.
Pour fudge mixture into a small square pan lined with greased parchment paper or aluminum foil to prevent sticking.
Place fudge in the refrigerator to firm up for at least six hours. Then slice and serve.
Notes
I think the microwave is the best option because of its simplicity, however, you can also melt the butter, chocolate, and milk mixture in a saucepan set over low heat on the stovetop if you don't wish to use a microwave.
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
Condensed milk is evaporated milk that typically has sweetener added, so much so that the terms 'condensed milk' and 'sweetened condensed milk' are used interchangeably. Sugar is added before canning; condensed milk is very sweet and contains about 40 to 45 percent sugar.
Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
I suggest sticking with the regular version and skipping the fat-free kind. Make sure that you grab a can of sweetened condensed milk and NOT evaporated milk. Sweetened condensed milk is thick and sweet and will give you the proper consistency for this fudge.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over.Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
If dairy isn't an issue, heavy cream can substitute for condensed milk. But if you're avoiding dairy, the only thing that can sometimes substitute for condensed milk “as is” is full-fat coconut milk. However, full-fat coconut milk may not have the condensed milk consistency you're going for.
You can make a sweetened condensed milk substitute on the stovetop as well. In a saucepan, whisk together 2 cups milk and 1 cup sugar. Heat the mixture on medium to allow the sugar to dissolve. Reduce the temperature just before the milk begins to boil, and then leave it to simmer on low.
For the same consistency as drinking milk, mix ½ cup Evaporated Milk and ½ cup water to make 1 cup of regular drinking milk. How can I use Evaporated Milk for extra richness and creaminess in my recipes?
At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)
Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
High-quality fudge tastes smooth and creamy because it contains small sugar crystals. It has a deep brown color and a satiny sheen. Poor-quality fudge tastes grainy because it contains large sugar crystals.
The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.
Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth. While you ultimately want crystals to form, it's important that they don't form too early.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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