This chocolate fudge with condensed milk is decadent, velvety, and chewy. It’s the easy and I don't-have-time way of making fudge at home with just 4 ingredients and 15 minutes. Perfect homemade gift for the holiday season!
Of all life’s pleasures, nothing is more indulgent than a piece of good chocolate. Except when you turn it into a rich, intense, and melt-in-your-mouth dessert. That’s what you get with this easy chocolate fudge recipe.
It is not how you typically make fudge. As said, it’s the easy-quick way. Yet. Yet. The result disappears faster than you think. I’ve lost count of the number of times I’ve made chocolate fudge with condensed milk (and all the variations of it) using this recipe.
A recipe for which full credit goes to Nigella Lawson, a goddess when it comes to the kitchen and someone I look up to for cooking and baking. I have most of her cookbooks, and every recipe is divine. If you haven’t checked out her blog yet, you’re missing some seriously delicious stuff.
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Why You’ll Love This Recipe
4 basic ingredients
Hit for the holidays
Needs just 5 minutes of your attention
Makes a big batch, divine for Christmas gifting to spread a little love
Recipe Ingredients
Condensed milk- I used sweetened condensed milk.
The butter should be at room temperature. I used salted butter, if you prefer to use unsalted butter, please add 1/4 tsp salt to the fudge mixture.
Chocolate: I just love dark chocolate, so I used 70%. The darker, the better. 65% to 75% works best for me. White chocolate fudge with condensed milk tastes equally tasty if that’s your preference.
Rosewater is my twist to Nigella’s recipe and is completely optional (but personally recommended). Feel free to skip them.
See the recipe card for full information on ingredients and quantities.
Chocolate Fudge Variations
Nuts: I love the mouthfeel of nuts. The crunch hidden inside the fudgy goodness is heaven to me. You don’t have to stick to pistachios or walnuts. Any nut you like works, or you can leave them out. Absolutely. I promise the fudge is just as delicious.
Love nuts? Toast them. Cool them. Then add them to the chocolate mixture. It’s an extra step, but 100% worth it. I didn’t know you could make fudge any better, but toasted nuts proved me wrong, making it crunchier.
Add-ons: One reason I find this the best chocolate fudge recipe with condensed milk is that it’s adaptable. You can change the flavor and take it in any direction by adding:
- Pure orange oil and peel for citrusy brightness
- Coffee powder. When chocolate stars in a recipe, coffee is the perfect pair.
- Dried cranberries or cherries
- Sea salt
How To Make Chocolate Fudge With Condensed Milk?
Step 1: In a thick-bottomed pan, on low heat, add sweetened condensed milk.
Step 2: Combine it with salted butter and dark chocolate. Stir, stir, stir until everything is melted, and you have a nice, glossy, silky mixture.
Step 3: Turn off the heat and let the mixture cool a touch. Then whisk in a few drops of rose water.
Step 4: Finally, fold in your chopped pistachios and walnuts.
Step 5: Pour the mixture into an 8-inch square pan lined either with parchment paper or aluminum foil.
Step 6: Smoothen the top and scatter a few more pistachios along with dried rose petals. (The pop of green and red brings all the Christmas feels.)
Step 7: Slide the condensed milk chocolate fudge into the fridge and let the fudge set for 2 hours.
Final step: Cut into squares (I got 36 of them) and serve straight out of the fridge!
Pro Tips On Making Fudge With Condensed Milk
- Use low heat. Don't turn the heat up high. It’ll burn your chocolate in seconds.
- Don’t leave the pan unattended. Keep stirring continuously. Chocolate fudge with condensed milk barely takes any time, and you’ll be done in a blink.
- As always, use the best-quality ingredients possible. It genuinely takes the fudge from 0 to 100 in 2 seconds.
- Lining the pan with foil or parchment paper makes it easier to lift the chocolate fudge out.
How To Serve
As Nigella herself says, it’s a rich fudge. Despite the condensed milk, it’s not tooth-achingly sweet. The earthiness of the nuts and dark chocolate counterbalances the sweetness. You can nibble on these little squares of happiness with:
- Or anytime at all.
- A cup of coffee after dinner
- Your evening tea
Recipe FAQs
This easy chocolate fudge recipe with condensed milk works in any pan. I used an 8-inch pan, but 7 or 6 inches are great too. Just keep in mind that the thickness and height of each fudge piece will change.
Substitute the butter with coconut oil. Use good-quality, dairy-free chocolate. There are plenty available in India. Switch to plant-based condensed milk or homemade coconut condensed milk. It’s easy, thick, creamy, and delectable.
Given the number of times I’ve made this fudge, it’s shocking that I’ve never needed to store it. Not a single fudgy square lasts! It’s all gone in a day or two between the four of us.
I do store them in the refrigerator, though these days I’m taking my cue from Nigella’s blog, where it says you can store them in an airtight container in the freezer.
📖 Recipe
Chocolate Fudge with Condensed Milk
Ingredients
- 14 oz Sweetened condensed milk
- 2 tbsp Butter, room temperature
- 1 3/4 cup Dark chocolate 70%
- 1 tsp Rosewater ( optional)
- 1/3 cup Pistachio, chopped
- 1/3 cup Walnuts, chopped
- Dried rose petals, for topping (optional)
Instructions
- Combine the condensed milk, butter, and chocolate in a heavy-bottomed pan.
- Cook on low heat, stirring constantly until everything has melted and the mixture is smooth and shiny. This will take about 10 minutes.
- Take the pan off the heat. Stir in the nuts. Let cool for a few minutes, then add rose water, if using. Mix well.
- Pour into a foil-lined s 8" square pan.
- Smoothen the top and sprinkle some more nuts and dried rose petals if you want. Press them down gently.
- Refrigerate for 2 hours or until set. Cut into small squares and serve. Enjoy!
Notes
- Use low heat. Don't turn the heat up high. It’ll burn your chocolate in seconds.
- Don’t leave the pan unattended. Keep stirring continuously. Chocolate fudge with condensed milk barely takes any time, and you’ll be done in a blink.
- Lining the pan with foil or parchment paper makes it easier to lift the chocolate fudge out.
Easyfoodsmith says
These look so yum and so festive too!
Natasha Minocha says
Thank you! much love