Condensed milk fudge ( easy 3 ingredient fudge recipe & variations) (2024)

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Festive season is here !! Spirits are high !! Will is strong to make something sweet for my family but not enough time on hand. Is that your life story too? Don’t you worry my Condensed Milk fudge comes to the rescue in such situation. Only 3 main ingredients and 5 minutes is all you need to make an easy dessert . And the possibilities are endless. No stove top cooking required for making this fudge . Just one bowl and a simple microwave does the trick. I promise that this fudge is as rich and delicious as the traditional fudge recipes.

Oh how I love microwave for making quick and easy desserts. My all time favorite being this –

Microwave Indian Triple Chocolate Kalakand recipe and

Microwave10 minute Double chocolate walnut fudge recipe.

If you are not a Microwave fan , feel free to make them on the stove top. Instructions given in the recipe.

I have been contemplating over many recipes this past month. Wanted to share so many recipes with you guys !! Especially Ras Malai , Malpuas and Jalebis. But yes there is always a but!! This past year have been so hectic with my baby. It’s as if I am competing with time. Cooking daily meals is overwhelming and I can barely manage it.

Can’t even think of making elaborate sweets. I can only dream about them. I try to share at least one recipe a week with you. Frustration is setting in ( Post Partum depression 🙁 ) but I am hanging in there. I tell myself everyday ” This isn’t permanent .Life is going to be better. Just a matter of time. Make most of the present. ”

Cooking, taking photos , writing is a lot of work but that’s the only way to connect with a sweet audience like you. After a long crazy day with two kids, daily chores when I open my laptop and blog I feel so satisfied. Sharing is my way to unwind. Thank you for being a part of my world!

Coming back to this super easy fudge recipe.

Old Fashioned Fudge vs Condensed Milk Fudge

Traditionally the old-fashioned fudge is made by stirring in milk, sometimes evaporated milk , chocolate / cocoa , sugar flavoring in a sauce pan. Cooking it on a low flame . This method requires constant stirring so that the mixture doesn’t burn and avoid crystallization of sugar It also requires to cook the fudge mixture to a certain temperature. Hence you will require a candy thermometer as well to make old-fashioned fudge. Some recipes even use marshmallow cream to make fudge.

Good new is that Condensed milk fudge requires only 3 main ingredients for the base.

It really just comes down to –

Sweetened Condensed milk
Choice of chocolate ( white , semi-sweet or dark)
Flavoring of your choice

No thermometer or pro candy making skills needed here. Fudge can be done in a microwave or on a double boiler within minutes. No constant stirring required to make fudge using condensed milk.

There are so many fun and delicious variations you can try using this basic white chocolate fudge recipe.

GET CREATIVE with fudge flavors and add ons .

Fun add ons –

You may fold in some nuts, dried fruits, chocolate chips, pretzel bites, cereal , caramel bits in the fudge base.

Play with Flavors –

You can even try different flavoring other than just vanilla.

I love lemon extract, any fruit extract, peppermint extract , citrus zest .

Color your fudge –

You can color white chocolate fudge with oil based color or adding dried food grade powder . Do not use any water based food color or purees as it will seize the chocolate. Go natural and use a bit of turmeric for yellow, matcha for green . You may use freezer dried fruit powder that are readily available in super market. Have fun with vibrant colors from beet, pitaya , blueberry, raspberry powder and many more.

Spice up your fudge –

Choose from wide variety like pumpkin spice, chai spice, lavender , pepper , saffron , cardamom.

Ideas and possibilities are endless here. You are just limited by your imagination.

Today I will show you how to make this Indian fudge aka burfi using condensed milk fudge as a base.

It’s a Indian fusion sweet recipe. It is so easy to make Burfi with condensed milk and tastes absolutely rich and delicious just like the traditional one.

I have added Indian popular spice mix Thandai powder to make this Indian style fudge.

Thandai powder is made of ground peppercorn, cardamom, fennel, melon seeds, poppy seeds , rose petals.

It’s actually consumed as a drink by mixing it in milk and served chill on hot summer days.

Holi – Indian festival of colors actually marks the beginning of Thandai fever.

So when I made this easy burfi recipe for Holi, I thought why not share this Indian Fudge recipe with you.

What I like about this recipe is balance of flavors.

As white chocolate fudge is really sweet the Thandai powder spice mix really cuts that sweetness. If you do not have thandai powder mix you may add a little bit of each ingredient separately. If all ingredients are not available then a little black pepper, cardamom, saffron, fennel will do .It works like a charm!! Do top it with some roasted chopped nuts .

Fudge makes great edible gifts for your friends and family. It is even cheap on the pocket and budget friendly sweet. Most importantly a big batch of this fudge comes together in 10 minutes and no mess.

How long will condensed milk fudge last?

Condensed milk fudge will last about 2 weeks at room temperature in an air tight container and about a month if refrigerated.

You may individually wrap each fudge piece, place it in an air tight container and freeze it for 3-4 months.

How to make quick and easy burfi with no cook microwave method?

All you need to do is combine sweetened condensed milk and white chocolate in the microwave and melt it together.

Stir in your favorite toppings and set it in desired mold.

It is that simple!!

How does fudge taste ?

It is firm to hold but once you bite into it , it just melts in your mouth.

Fudge tastes rich and delicious in every bite.

As I have added Indian spices and flavoring it tastes exactly like a burfi but made in a super simple way.

The fudge recipe that I am sharing with you today is not too soft and not too hard. I feel it’s just right .

Feel free to adjust the quantity of chocolate –

¼ cup less chocolate for softer fudge.

¼ cup more chocolate for a harder fudge.

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Given below is the base recipe of White chocolate fudge followed by how I made a variation using Indian spices (Thandai Mix).

Liked this recipe?Do give it a star rating in the comments !

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3.96 from 120 votes

Condensed milk fudge

3 main ingredients and 5 minutes prep time is all you need to make this rich and decadent fudge. This fudge recipe has endless variation. Get creative! Makes great edible gifts or last minute treat for pot luck and parties.

Course Dessert

Cuisine Fusion

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Chilling time 4 hours hours

Total Time 5 minutes minutes

Adjustable Servings -48

Calories 87kcal

Author Khushboo

Ingredients

For basic fudge recipe

14 oz i.e One can Sweetened condensed milk not evaporated milk .
21 oz / 600 grams good quality white chocolate chips (3 cups approx)
Flavoring of choice

Variation –

Indian spiced Thandai fudge burfi

For folding inside the fudge mixture-

1 tablespoon thandai powder syrup won’t work
Pinch of ground black pepper *
¼ teaspoon cardamom *
Generous pinch of saffron *

For topping the fudge

1 teaspoon Rose petals
¼ cup chopped roasted pistachio
¼ cup chopped roasted almonds

Instructions

Line a 7 or 8 " square pan with parchment paper or wax paper. Double line it for easy removal of the fudge.
In a Microwave safe bowl heat up condensed milk for 1 minute. This will loosen it up a bit.
Now stir in white chocolate to the same bowl.
Microwave white chocolate chips and the sweetened condensed milk together on high for 1 minute, stirring every 30 seconds until chocolate is completely melted.
Take it out of the microwave. Let it stand for 5 seconds and gently stir.
Repeat the process of microwaving in 30 seconds increment until the chocolate melts completely and the mixture is smooth.
Give a light stir after each 30 seconds.
It took 3 minutes in total to melt the chocolate chips.
Once melted add in the desired flavoring.
Add in desired toppings.
Scoop the mixture in the lined pan and level it with a spatula or back of a spoon.
Top it with any reserved toppings if desired.
Cover it with cling wrap or foil and place it in the fridge to firm up for 3-4 hours.
After it is set, take it out of the pan and with a sharp knife cut into squares.

For Thandai Fudge ( Indian burfi )

Add Thandai powder to the sweetened condensed milk in step 2 after you warm up the condensed milk for the first time. Stir / whisk until lump free.
For rest follow the procedure above.

Notes

Check out my other delicious dessert recipes here .

For variations, possibilities, topping ideas refer to the details in the post.

Make 48servings 1" pieces .

Store the fudge in airtight container at room temperature for up to 2 weeks or in the fridge for up to 4 weeks. You may individually wrap each fudge piece, place it in a air tight container and freeze it for 3 months.

Not a microwave fan!

Then cook it in a sauce pan on a low flame stirring often to avoid any burning or sticking of chocolate at the bottom.

Alternatively you may use a double boiler method to melt the fudge mixture.

For Indian Spiced Thandai Fudge -

I have added saffron, cardamom, black pepper in addition to thandai powder which elevates the taste of the fudge even more. Black pepper cuts the sweetness of the fudge. It’s completely optional.

Nutrition

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Condensed milk fudge ( easy 3 ingredient fudge recipe & variations) (2024)

FAQs

Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

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What is the secret to good fudge? ›

Tips for Making Fudge

Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
Beat Thoroughly.

Mar 8, 2023

Why won t my condensed milk fudge set? ›

It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.

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Which is better for fudge evaporated or condensed milk? ›

Condensed milk is thicker and sweetened. If you want it to be the right consistency and flavor do not substitute. How can I make a fudge recipe without using evaporated milk? Evaporated milk is used to richen the texture of the fudge.

Can I fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

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What is the secret to smooth fudge that is not gritty? ›

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.

How do you keep fudge creamy? ›

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

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What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

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Do you stir fudge while it is boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

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Why is my condensed milk fudge grainy? ›

– There are a number of reasons why the fudge was grainy. It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough.

How do you fix condensed milk fudge that is too soft? ›

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.

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Why is my old fashioned fudge not hardening? ›

If you didn't reach the correct temperature during the cooking process, it might not set properly. Use a candy thermometer to ensure that you reach the recommended temperature. Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture.

Keep Reading ›

Can I use heavy whipping cream instead of evaporated milk in fudge? ›

With its very similar consistency, 1 cup of heavy cream can replace 1 cup of evaporated milk in sweet and savory dishes. While the flavor will be blander than evaporated milk's unique caramelized tones, the texture will be noticeably richer.

Can I use condensed milk instead of evaporated for fudge? ›

Evaporated Milk Vs.

Sweetened condensed milk also has 60% of the water removed, but contains 40% sugar. Due to the big flavor difference, they cannot be substituted for each other. Always double-check which can you grabbed off the grocery store shelf to be sure it's the ingredient you're looking for.

What is the best pan to make fudge in? ›

Opt for a pot that can contain approximately four times the total volume of your fudge ingredients. Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core.

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How do you fix runny 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.

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Why won t my fudge firm up? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

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Why is my fudge mixture not thickening? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

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How do you fix hard fudge? ›

Put the fudge in a plastic bag add a piece of bread or a damp paper towel close the bag completely leave it overnight it will soften . For small amounts just heat at half power for ten seconds intervals until soft.

Learn More Now ›