Can I Use Evaporated Milk Instead of Condensed Milk?

No. Evaporated milk and sweetened condensed milk are not the same. Condensed milk is thick and sweet— it’s essential to give the fudge its creamy consistency and set properly. Using evaporated milk will result in runny or separated fudge.

How Long Does Homemade Fudge Last?

Properly stored, homemade chocolate fudge lasts: 1 week at room temp Up to 3 weeks in the refrigerator 3 months in the freezer Use parchment between layers when stacking to avoid sticking and drying out.

How Do I Fix Grainy or Dry Fudge?

Grainy fudge usually means the chocolate was overheated or not stirred consistently. Unfortunately, once it sets, it’s tough to reverse. To avoid this: Melt on medium-low heat Stir constantly Don’t overcook—once it’s melted and smooth, take it off the stove Don’t miss our Chocolate Covered Cherry Brownie Bombs for another fun, fudgy chocolate twist.

Chocolate Fudge Recipe – Best 4-Ingredient Treat You’ll Love

Chocolate Fudge

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This easy chocolate fudge recipe requires just 4 ingredients and delivers rich, creamy squares in only 10 minutes. Perfect for holidays, gifting, or satisfying your sweet tooth anytime.

Author: Emily
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 1 hour 10 minutes (including chilling)
Yield: 36 pieces (1-inch squares) 1x
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

24 ounces baking chocolate (chips or bars), roughly chopped
2 (14-ounce) cans sweetened condensed milk
1/2 teaspoon kosher salt
2 teaspoons vanilla extract

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Instructions

Line an 8 or 9-inch square baking pan with parchment paper or foil, leaving overhang for easy removal. Lightly spray with non-stick spray.
In a medium saucepan over medium heat, combine the chocolate, sweetened condensed milk, and salt.
Stir constantly for about 5 minutes until the mixture is fully melted, smooth, and glossy.
Remove from heat and stir in the vanilla extract.
Pour the mixture into the prepared pan and spread evenly with a spatula.
Refrigerate for at least 1 hour until fully set.
Once firm, lift the fudge from the pan using the parchment paper edges and cut into 1-inch squares.

Notes

Use high-quality chocolate for best flavor and texture.
Don’t substitute evaporated milk for sweetened condensed milk.
Fudge can be made ahead and refrigerated for up to 3 weeks.
Freeze for up to 3 months—thaw overnight in the fridge.
Swirl in peanut butter, caramel, or marshmallow for fun variations.

Nutrition

Serving Size: 1 piece (1-inch square)
Calories: 239 kcal
Sugar: 18g
Sodium: 93mg
Fat: 17g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 6g
Cholesterol: 11mg

Find it online: https://recipeshots.com/chocolate-fudge-tasty-recipe/