Recipe for Chocolate Fudge With Evaporated Milk

Enjoy rich and creamy squares of decadent fudge thanks to this old-fashioned recipe for chocolate fudge. It takes just 6 ingredients to make this easy chocolate fudge.

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Ladies and gentlemen, this is not just a recipe for chocolate fudge I am bringing you today. This is ammunition 😉. Yes, you heard me right! Put a good easy chocolate fudge recipe in the right hands and you can take over the world. You can get your car tuned up, your grass cut, your dog walked, and have the doors to any building opened for you with a red carpet rolled out in your honor. How do you do this, you ask? Just hold out a plate of fresh, homemade fudge.

This is a no-fail and super easy fudge recipe that anyone can make (I promise!). Mama and Grandmama have been making it this way for as long as I can remember. So, how do you make chocolate fudge? All you have to do is boil the butter sugar, and evaporated milk (yep, we don’t use condensed milk in this fudge recipe), and then add in the chocolate chips, marshmallow creme, vanilla, and nuts (these are optional). Then you have to patiently wait for the chocolate fudge to set before you can indulge.

This recipe for chocolate fudge makes the creamiest melt-in-your-mouth fudge imaginable. If you can stop at one piece… well, you have more control than me!

Recipe Ingredients

Unsalted butter
Marshmallow creme
Evaporated milk
Vanilla extract
Semi-sweet chocolate chips (dark chocolate chips)
Sugar
Pecans or chopped nuts of your choice (optional)

How to Make Chocolate Fudge

Place your butter…

Sugar…

And evaporated milk in a saucepot.

I like to get a really big can of evaporated milk so I can use what is left in my coffee. It makes the BEST coffee creamer!

You’ll need a candy thermometer because we are going to cook this to the “soft ball” stage.

The candy thermometer has that written on it so you know.

Storage

Store leftovers of this easy chocolate fudge in an airtight container in the fridge for up to 1 week. You can store it at room temperature, but it will become quite soft.
You can also freeze them for up to three months. Thaw in the fridge before devouring!

Recipe Notes

Here are some fun variations to make this recipe for chocolate fudge your own:
- Substitute the pecans for chopped walnuts, almonds, macadamia nuts, or pistachios.
- Add 1/2 cup of mini marshmallows and 1/2 cup of chopped peanuts to make rocky road fudge.
- Top the fudge with crushed peppermint candy canes at Christmas. You could also substitute vanilla for peppermint extract.
- Another festive touch is to add 1/2 cup of red and green candied cherries along with (or instead of) the chopped nuts.
- Top the fudge with sprinkles before cooling.
- When you add the vanilla extract, stir in a tablespoon of bourbon or rum for an adults-only fudge.
- Add 1/2 cup of dried fruit, like dried cranberries, raisins, or candied cherries.
- Add 1/2 cup of peanut butter chips instead of the nuts.
- Use white chocolate chips or milk chocolate chips instead.
If you have leftovers, you can add crumbled fudge to a cup of hot milk to make the best hot chocolate you’ll ever taste. You can else melt it to make a hot fudge sauce and pour it over ice cream or a cake.

Check out my other fantastic fudge recipes:

Fuss-Free Striped Fudge

Cinnabun, Chocolate, and Peanut Butter Fudge!

Fuss-Free Oreo Fudge

Chocolate Meltaways: A Fabulous Fudge Recipe

Fuss-Free Peppermint Fudge

Easy Chocolate Fudge Recipe

Enjoy rich and creamy squares of decadent fudge thanks to this old-fashioned recipe for chocolate fudge.

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Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, fudge

Ingredients

3 cups sugar
2/3 cup evaporated milk
3/4 cup butter or 1 1/2 sticks
1 package semi-sweet chocolate chips 12 ounces
1 1/2 cup marshmallow cream
1/2 cup pecans chopped
1/2 tsp vanilla

Instructions

Combine sugar, milk, and butter in a heavy saucepan and heat to boiling.
3 cups sugar, 2/3 cup evaporated milk, 3/4 cup butter
Stir constantly for about 5 minutes over medium heat or until the mixture reaches the soft ball stage on your candy thermometer (238 degrees).
Remove the saucepan from the heat.
Add the remaining ingredients. Stir vigorously until well blended.
1 package semi-sweet chocolate chips, 1 1/2 cup marshmallow cream, 1/2 cup pecans, 1/2 tsp vanilla
Pour into a greased 13x9-inch pan. Cool completely and then cut into squares. Makes 3 pounds.

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Recipe for Chocolate Fudge With Evaporated Milk - Southern Plate (2024)

FAQs

Is it better to use evaporated milk or sweetened condensed milk for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

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Why is my evaporated milk fudge not setting? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

Can you substitute evaporated milk for heavy cream in fudge? ›

Yes, you can generally substitute evaporated milk for heavy cream in baking. However, keep in mind that evaporated milk has a lighter consistency and slightly different flavor, so the result may vary slightly from the original recipe.

How do you make fudge creamy not grainy? ›

The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

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Does fudge made with evaporated milk need to be refrigerated? ›

Keeping fudge in a cool, dry place free of light is crucial to keeping it fresh. Storing it in the fridge works in a pinch, but the fridge can be fickle. Leaving fudge in the freezer for long-term storage is sure to keep it tucked away and stored properly for best results.

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Why is my chocolate fudge not hardening? ›

Why has my Fudge not set? The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer.

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How is Mackinac Island fudge made? ›

The team has the process down pat: One person weighs the ingredients—raw chocolate from Germany, sugar from Bay City, and cream and butter—into a copper kettle set over a propane gas burner. The maker constantly stirs with an oak paddle until the sugary mixture reaches a roaring boil, about 16 to 17 minutes.

What is the ball method fudge? ›

The cold water test

Drop a piece of hot fudge into a glass filled with ice water. It should form a soft ball that can easily flatten between your fingers. Repeat this test every two minutes, each time using a clean spoon, until the fudge has the desired consistency.

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How do you make Paula Deen's 5 minute fudge? ›

Combine the sugar, milk, butter and salt. Boil for 5 minutes, stirring constantly. Add the chocolate and stir until melted. Remove from heat and stir in vanilla, nuts and marshmallows until melted; mix well.

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Why use evaporated milk in fudge? ›

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.

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What happens if you use evaporated milk instead of sweetened condensed milk? ›

For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.

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How much evaporated milk equals 1 cup of milk? ›

For the same consistency as drinking milk, mix ½ cup Evaporated Milk and ½ cup water to make 1 cup of regular drinking milk. How can I use Evaporated Milk for extra richness and creaminess in my recipes?

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What happens if you use sweetened condensed milk instead of evaporated milk? ›

These items are essentially the same with one big difference: no sugar is added to evaporated milk. Sweetened condensed milk also has 60% of the water removed, but contains 40% sugar. Due to the big flavor difference, they cannot be substituted for each other.

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Which is better condensed milk or evaporated milk? ›

As Leal explains: "Evaporated milk offers creaminess without sweetness and is suitable for savory dishes and some desserts. On the other hand, sweetened condensed milk is intensely sweet and used in desserts and sweet treats, thanks to its thick, syrupy texture."