How to Make Condensed Milk Fudge: The Ultimate Step-by-Step Recipe Guide

That smell of sugar and butter bubbling away on the hob, the mixture slowly turning from pale to golden—it's the starting point of one of the most satisfying homemade treats you'll ever make. Every time I make fudge, just for a moment, I'm back in my grandmother's kitchen, watching her stir the pot with absolute confidence while I wondered if I'd ever master the technique. Twenty years later, I can finally say I have. Mostly.

In this comprehensive guide, you'll discover everything you need to know about making perfect condensed milk fudge at home—from choosing the right condensed milk to troubleshooting when things don't quite go to plan.

Why Condensed Milk Makes the Best Fudge

If you've ever attempted traditional fudge—the kind that requires a sugar thermometer, precise timing, and nerves of steel—you'll understand why the condensed milk method feels like a revelation.

The Science Behind It

Sweetened condensed milk contains both the sugar and dairy components that fudge needs, already combined in perfect proportion. The milk has been heated to remove most of its water content, which means you're starting with a concentrated mixture that sets more reliably than recipes made from scratch. My grandmother would say this is cheating. I call it working smarter.

Benefits of Using Condensed Milk

The main advantage? Consistency. Traditional fudge requires heating sugar to exactly 113-115°C—the "soft ball stage"—and the difference between perfect fudge and a grainy disaster can be just a few degrees. Condensed milk fudge is far more forgiving.

You also get that rich, caramelised flavour that's difficult to achieve any other way. The Maillard reaction between the milk proteins and sugars creates depth that plain sugar simply can't match.

What You Need: Ingredients and Equipment

Before we start, let me be honest about something: the quality of your ingredients matters. I've made fudge with budget condensed milk and premium brands, and while both technically "work," there's a noticeable difference in the final texture and flavour.

Essential Ingredients

For Classic Vanilla Fudge:

• 397g tin of sweetened condensed milk (Carnation is the gold standard, but Farmlea and supermarket own-brands work well)
• 450g granulated sugar
• 115g unsalted butter
• 150ml whole milk
• 1 teaspoon vanilla extract

For 3 Ingredient Chocolate Fudge:

• 300g chocolate chips or chopped chocolate
• 397g tin sweetened condensed milk
• 1 teaspoon vanilla extract (optional)

Equipment You'll Need

• Large heavy-based saucepan (non-stick is ideal)
• Wooden spoon or silicone spatula
• Sugar thermometer (helpful but not essential)
• 20cm square tin, lined with baking parchment

Trust me on the heavy-based saucepan. I ruined my first three batches using a thin pan that scorched the bottom. My grandmother would have had stronger words about it.

Step-by-Step: Classic Condensed Milk Fudge Recipe

Step 1: Prepare Your Tin

Line a 20cm square tin with baking parchment, leaving an overhang on two sides. This overhang becomes your best friend when it's time to lift the fudge out—learned that one the hard way after attempting to cut fudge directly in the tin and ending up with uneven chunks and a scratched pan.

Step 2: Combine the Ingredients

Place the condensed milk, sugar, butter, and milk in your heavy-based saucepan. Heat gently over a low heat, stirring constantly with your wooden spoon until the sugar has completely dissolved.

Here's a test my grandmother taught me: rub a tiny bit of the mixture between your fingers (carefully—it's hot). If you can still feel grains, keep stirring. Undissolved sugar is the enemy of smooth fudge.

Step 3: Bring to the Boil

Once the sugar has dissolved, increase the heat slightly and bring the mixture to a steady boil. This is where patience becomes essential.

Stir continuously—and I mean continuously—for 10-15 minutes. The mixture will bubble and thicken, gradually changing colour from pale cream to a deeper golden shade. You're aiming for 113-115°C if you're using a thermometer.

Without a thermometer: Drop a small amount of the mixture into a glass of cold water. If it forms a soft, pliable ball that you can squash between your fingers, you're there.

Step 4: The Beat Down

Remove from the heat and leave to cool for 5 minutes. This step seems insignificant but makes the beating process much easier.

Now, beat the mixture vigorously with your wooden spoon until it thickens, becomes less glossy, and starts to come away from the sides of the pan. This typically takes 5-10 minutes of solid effort. My right arm has never been the same since I started making fudge regularly.

The moment you stop beating matters: too early and your fudge stays soft; too late and it becomes crumbly. You're looking for the mixture to just lose its shine while still being pourable.

Step 5: Set and Cut

Pour immediately into your prepared tin and smooth the top with the back of your spoon. Leave at room temperature until completely set—this usually takes 2-4 hours, though overnight is ideal.

Once set, lift out using the parchment overhang and cut into squares using a sharp knife. Running the knife under hot water between cuts gives you cleaner edges.

Easy 3 Ingredient Chocolate Fudge Recipe

Not every fudge needs to be an arm workout. This no-cook version delivers impressive results with minimal effort—perfect for when you want homemade treats without the hassle.

The Method

Place the chocolate and condensed milk in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until completely melted and smooth. Alternatively, melt gently in a heatproof bowl over simmering water.

Stir in the vanilla extract if using, then pour into your lined tin. Refrigerate for at least 3 hours until firm.

The beauty of this method is its simplicity, but I'll be honest—it produces a softer, more truffle-like texture than traditional fudge. Still delicious, just different.

Chocolate Variations

For darker, more intense fudge, use 70% dark chocolate—the kind you'd find from brands like Lindt. Milk chocolate creates a sweeter, creamier result that children tend to prefer.

White chocolate works too, though the texture will be softer. Add freeze-dried raspberries or crushed biscuits for interest.

Common Fudge Problems (And How to Fix Them)

My Fudge Didn't Set

The most common cause: the mixture didn't reach a high enough temperature. Not enough water evaporated, leaving you with a soft, sticky mess.

The Fix: Return the fudge to a saucepan, add a tablespoon of water, and heat gently while stirring until dissolved. Then cook again, this time ensuring you reach the soft ball stage. The flavour might be slightly different, but it's absolutely salvageable.

Alternatively, embrace the failure. Soft fudge makes an excellent ice cream topping or cake filling.

My Fudge is Grainy

Graininess usually means the sugar wasn't fully dissolved before boiling, or the mixture was stirred after being poured into the tin.

The Fix: Prevention is easier than cure here. Take your time in the early stages, and resist the urge to touch the fudge once it's in the tin. If you've already made grainy fudge, melt it down, add a splash of cream, and use it as a sauce.

My Fudge is Too Hard or Crumbly

Over-beating after cooking creates fudge that's dry and crumbly rather than smooth and melt-in-your-mouth.

The Fix: Stop beating the moment the mixture loses its shine and becomes thick. If your fudge is already too firm, try pressing it firmly into the tin rather than just pouring—the pressure helps bind it together.

The Bottom of My Pan Burned

Thin pans and high heat are the culprits here.

The Fix: Always use a heavy-based pan and never walk away during the cooking process. If you catch it early, transfer to a new pan immediately without scraping the bottom. If the burnt taste has permeated the fudge, unfortunately, you'll need to start again.

Pro Tips from Years of Practice

Temperature and Timing

Fudge-making is best done on cool, dry days. High humidity can affect how the sugar crystallises, making consistent results harder to achieve. My grandmother refused to make fudge during summer. I thought she was being superstitious until I experienced several inexplicable August failures.

Choosing Your Condensed Milk

Not all condensed milks are created equal. Carnation remains the most reliable choice—it's specifically formulated for cooking and has consistent quality. Own-brand versions from Tesco or Sainsbury's work well too and offer better value.

Avoid anything labelled "light" or "reduced fat"—these contain different proportions of milk solids and sugar that affect the setting process.

Adding Flavours and Mix-ins

The best time to add extras is during the beating stage, just before the fudge starts to thicken completely. Popular additions include:

• Chopped nuts (walnuts, pecans, or hazelnuts)
• Sea salt flakes sprinkled on top
• Crushed barsAero bars** for bubbly texture
• Dried fruit (cranberries, cherries)
• A splash of whisky or rum for adult versions

There's a drawer in my kitchen full of ingredients I've bought for "experimental fudge flavours." The matcha powder from 2023 is still waiting its turn.

How Long Does Homemade Fudge Last?

Properly stored, your homemade fudge should last:

• Room temperature: 1-2 weeks in an airtight container
• Refrigerated: 2-3 weeks (though some argue this dries it out)
• Frozen: Up to 3 months for traditional fudge, up to a year for condensed milk versions

Storage Tips

Keep fudge at cool room temperature, away from direct sunlight and heat sources. Place baking parchment between layers to prevent sticking. If refrigerating, wrap tightly to prevent the fudge absorbing other flavours—nobody wants onion-scented fudge.

For freezing, wrap individual portions in clingfilm, then place in a freezer bag. Thaw in the fridge overnight rather than at room temperature to prevent condensation making the surface sticky.

Frequently Asked Questions

Can I use evaporated milk instead of condensed milk?

No—and this is crucial. Evaporated milk and sweetened condensed milk are completely different products. Evaporated milk has had water removed but contains no added sugar, while sweetened condensed milk is essentially concentrated milk and sugar. Substituting one for the other will not produce edible fudge. Trust me, someone asks this question every Christmas, and someone's fudge fails every Christmas.

How do I know when the fudge is ready to beat?

The classic test: the mixture should reach 113-115°C on a sugar thermometer. Without one, drop a small amount into cold water. If it forms a soft ball that holds its shape but flattens when pressed, you're ready. The colour will also have deepened from pale cream to golden caramel.

Why did my fudge turn out soft and sticky?

The mixture didn't cook long enough or reach a high enough temperature. You can rescue it by returning to the pan with a little water and re-cooking to the correct temperature.

Can I make fudge without a thermometer?

Absolutely. The cold water test (soft ball stage) works perfectly well. It's how my grandmother made fudge for fifty years without ever owning a thermometer.

How can I make vegan fudge?

Use coconut condensed milk (available at most supermarkets) and plant-based butter. The method remains the same, though setting times may vary slightly.

Get Started Today

Making fudge at home isn't difficult—it just requires patience, attention, and a willingness to learn from inevitable mistakes. Start with the 3 ingredient chocolate version if you're nervous, then work up to the classic recipe once you've got a feel for the process.

The satisfaction of presenting a box of homemade fudge during the festive season, or simply enjoying a piece with your afternoon tea, makes every arm-aching minute of beating worthwhile. My grandmother would approve. She might even admit that the condensed milk method isn't actually cheating.

Compare prices on condensed milk and home baking essentials across UK supermarkets with Grocefully to ensure you're getting the best value for your fudge-making adventures.