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Homemade Fudge with Condensed Milk

You'll get silky, sliceable fudge in under three hours with just two ingredients and no candy thermometer. This foolproof method uses sweetened condensed milk and semisweet chocolate for a dense, rich treat that sets perfectly in the fridge every time.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 218
Ingredients Method Notes

Ingredients
  

  • 14 ounces 397 g sweetened condensed milk
  • 14 ounces 397 g semisweet chocolate chips, chopped bars, or wafers

Method
 

  1. Line an 8-inch square pan with two strips of parchment paper, leaving overhang on opposite sides.
  2. Combine condensed milk and chocolate in a microwave-safe bowl.
  3. Microwave in 30-second bursts, stirring between each, until smooth and fully melted.
  4. Pour the mixture into the prepared pan and spread evenly with a spatula.
  5. Tap the pan gently on the counter to release air bubbles.
  6. Refrigerate until firm, about 2 hours.
  7. Run a knife around the edges, lift the fudge out using the parchment, and slice into 1-inch pieces.

Notes

  • Use pure chocolate or wafers for smoothest melting; chips with stabilizers may need extra stirring.
  • Chill time varies from 90 minutes to 3 hours depending on fridge temperature.
  • Fold in up to 1/4 cup of nuts, sea salt, or vanilla extract after melting for variation.
  • Store in an airtight container at room temperature for up to 2 weeks or in the fridge for 1 month.
  • Freeze wrapped in plastic and foil for up to 3 months; thaw at room temperature for 1 hour.