The creamiest and smoothest Condensed Milk Fudge ever! Only 7 ingredients needed, and you don’t need to be a pro to master the art of making this fudge!
Keyword Condensed Milk Fudge
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
3 cups400 gramswhite chocolate
14 ounce can(397 grams)condensed milk
1 cup(110 grams)powdered sugar
1teaspoonpure vanilla extract
On very low heat, melt the white chocolate in a saucepan. As your chocolate starts to melt slightly, add a can of condensed milk along with the spices and vanilla extract if using. Keep stirring regularly so that the chocolate does not burn.
When the chocolate is melted and the spices have incorporated, the colour of the mixture will change. Keep on low heat until the mixture starts to slightly thicken. Remove from heat.
Fold in the sifted caster sugar, and keep stirring using a spoon or a hand blender. Beat until the caster sugar is fully incorporated.
Pour the fudge mixture into a lined mini roasting tin. Add some sprinkles if desired then refrigerate for at least 2 hours before cutting into squares.
Make sure that you’re using standard condensed milk, not evaporated milk.
Line the baking or roasting pan instead of greasing it. If it’s greased, then your fudge will become too greasy and that will ruin the texture and the taste.
You have to work quickly. But if your fudge thickens a bit too much before you pour it into your lined tin then just heat it up a little. However, the texture of this fudge will be quite thick and that’s okay.
When you’re melting the chocolate, make sure that you stir regularly otherwise the mixture can get burnt.
You could swap the white chocolate block with white chocolate chips. When choosing your chocolate, make sure that it’s cooking chocolate as some types do not melt well.
Use small baking or roasting tin (mine is 17cm x 22cm x 4.5cm). As using a larger tin can result in flat fudge squares.