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If you are craving thick and creamy chocolate fudge, this easy fudge recipe without condensed milk will not disappoint. It is as delicious as it is easy to make. This is the perfect easy treat to whip up for the holiday season, or any special occasion really. You can expect to have the whole family raving when you serve this decadent dessert!
I love this easy recipe because it only requires simple ingredients, the instructions are straightforward, it requires very little time, and there is no need for grabbing special equipment like your double boiler or candy thermometer. This recipe is foolproof, and the chocolate fudge is exceptional! However, if you are cravings some good old-fashioned fudge, check out my old fashioned peanut butter fudge too!
Fudge without Condensed Milk
Sweetened condensed milk is often used in traditional fudge recipes because it is thick, and already loaded with sugar. Plus, it can be cooked at higher temperatures without risking curdling, which makes it well suited for fudge. However, the problem with condensed milk is that it is not a common ingredient many people keep in their pantry.
If you want to make a great batch of fudge on a whim, you need to improvise with some basic ingredients that you likely already have on hand. A good substitute for condensed milk is combining milk with butter and sugar. The sugar sweetens it, while the butter makes the mixture luxuriously thicker.
Easy Fudge Recipe Ingredients
Butter
Chocolate Chips - I recommend semi sweet chocolate chips, but dark chocolate, or milk chocolate works too.
Milk - Fattier milk is better, but whatever you have on hand will work. Even chocolate milk will work great.
Powdered Sugar
Vanilla extract - This is an optional ingredient that adds a little more flavor.
For different flavors, you can mix in nuts, a pinch of sea salt, or peanut butter chips too.
How to make Fudge without Condensed Milk
Begin this easy chocolate fudge recipe by adding the butter, chocolate chips, milk, and vanilla extract to a large microwave-safe bowl. Place in the microwave and heat for one minute to melt chocolate chips and butter, then stir well, and repeat for a total of 3 minutes. At this point, everything should be melted and stirred into a creamy texture.
While still hot, quickly add in sifted powdered sugar and stir well to combine. It is important to sift the powdered sugar to prevent your fudge from being lumpy and ensure the sugar dissolves into the hot mixture.
Pour the fudge mixture into a prepared pan with wax paper or aluminum foil and place it in the fridge while the fudge sets. Expect it to take six hours or more to fully firm up. Finally, slice the finished fudge into small pieces and serve!
Your fudge is best stored in the refrigerator in an airtight container to maintain the best texture. Typically fudge can be stored at room temperature as well. However, the issue with storing this particular fudge at room temperature is the high butter content softens too much, and the fudge will lose some of its firmness. Storing it in an airtight container in the fridge will preserve its texture, freshness, and ensure it does not dry out. It is best to enjoy it within a week.
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Easy Fudge Recipe without Condensed Milk
If you are craving thick and creamy chocolate fudge, this easy fudge recipe without condensed milk will not disappoint.
Add butter, chocolate chips, milk, and vanilla extract to a large bowl that is microwave-safe.
Microwave fudge mixture for one minute at a time, and then stir. Repeat for a total of three minutes.
Mix in sifted powdered sugar into the chocolate mixture while it is still hot.
Pour fudge mixture into a small square pan lined with greased parchment paper or aluminum foil to prevent sticking.
Place fudge in the refrigerator to firm up for at least six hours. Then slice and serve.
Notes
I think the microwave is the best option because of its simplicity, however, you can also melt the butter, chocolate, and milk mixture in a saucepan set over low heat on the stovetop if you don't wish to use a microwave.
If dairy isn't an issue, heavy cream can substitute for condensed milk. But if you're avoiding dairy, the only thing that can sometimes substitute for condensed milk “as is” is full-fat coconut milk. However, full-fat coconut milk may not have the condensed milk consistency you're going for.
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).
Condensed milk is evaporated milk that typically has sweetener added, so much so that the terms 'condensed milk' and 'sweetened condensed milk' are used interchangeably. Sugar is added before canning; condensed milk is very sweet and contains about 40 to 45 percent sugar.
While you could use ordinary milk wherever evaporated is called for, in sauces or in coffee, it would taste thinner. CONDENSED milk is both evaporated and preserved with a great deal of sugar. It is almost a liquid candy straight out of the can. To substitute you would need to add more sugar to your recipe.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.
It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.
Mix one cup of water with 1 ½ teaspoons melted butter. Water can be used in most recipes that call for milk. According to the USDA, 88 percent of the volume of milk is water.
Evaporated milk is milk that has been cooked to reduce its water content. It is more stable than regular milk and it can be cooked at high temperatures without curdling, a real benefit to fudge. Unfortunately, there is no substitute for it in a fudge recipe.
It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.
Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.
Condensed milk is very thick and sweet, so if you just use a can of evaporated milk in its place your recipe will not taste the same. The best substitute for condensed milk is heavy cream plus some sugar, depending on how much condensed milk your recipe calls for.
Using sweetened condensed milk to boost calorie content may be more beneficial than using sugar alone since the product also provides extra protein, fat and some bone-healthy minerals like calcium and phosphorus. You can store sweetened condensed milk for a long time without refrigeration.
Both condensed milk and evaporated milk are forms of concentrated milk in which approximately 60 percent of the water content has been removed, but that is where the similarities end. Sugar: Sweetened condensed milk is about 45 percent sugar, while evaporated milk is unsweetened.
Condensed milk can be substituted for whole milk in some recipes. Since condensed milk contains a lot of added sugar it may not always be the best choice. Evaporated milk and water are another option.
Can you substitute sweetened condensed milk for heavy cream or half & half in recipes? Simply mix 1 cup of heavy cream with ¼ cup of sugar to get a creamy rich alternative. You can use this as a 1:1 exchange for sweetened condensed milk in any recipe.
Mix 1 cup evaporated milk with 1 1/4 cups sugar.Heat until the sugar is dissolved, then cool. For a better substitute for sweetened condensed milk, use powdered milk. Combine 1 1/3 cups instant nonfat dry milk, 1 1/4 cups sugar, 1/2 cup boiling water and 3 tablespoons melted butter.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
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