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No-Fail Milk Chocolate Fudge

A stack of rich, dark brown squares of No-Fail Fudge with Milk Chocolate piled on a white plate.
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A simple, reliable recipe for making smooth, creamy milk chocolate fudge that sets perfectly every time.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups milk chocolate chips
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a medium saucepan over low heat, combine the sweetened condensed milk and milk chocolate chips.
  3. Stir constantly until the chocolate is completely melted and the mixture is smooth. Do not let the mixture boil or scorch.
  4. Remove the saucepan from the heat. Stir in the butter until fully melted and incorporated.
  5. Stir in the vanilla extract.
  6. Pour the fudge mixture into the prepared baking pan. Spread it evenly.
  7. Allow the fudge to cool completely at room temperature for about 3 to 4 hours, or until firm. Do not refrigerate to set, as this can affect texture.
  8. Once firm, use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares.

Notes

  • Use good quality milk chocolate chips for the best flavor.
  • Stirring constantly over low heat prevents the sugar from crystallizing and the fudge from burning.
  • If you prefer a slightly firmer fudge, you can chill it for 1 hour after it has cooled to room temperature for 2 hours.

Nutrition

Find it online: https://sundayflavor.com/no-fail-fudge-with-milk-chocolate/