Easy Homemade Chocolate Fudge with Evaporated Milk

I finally landed on this Easy Homemade Chocolate Fudge recipe after making at least six batches of chocolate fudge in fall 2020. It consistently turns out creamy, chocolatey, and deeply satisfying.

The fudge is rich and smooth, with just the right amount of resistance when you bite into it. The recipe takes no candy thermometer, and has fewer pain points than traditional fudge. One batch makes a lot, keeps beautifully for weeks, and ships well.

I found this recipe while going through old recipe booklets I'd stashed away. I gave up quickly but did find a comb-bound cookbook of chocolate recipes compiled by a 6th grade class who had read Charlie and the Chocolate Factory. Of the two fudge recipes I tried, this was the one that turned out consistently that year - and it's continued to be successful ever since.

Why I Skip Traditional Fudge

Making traditional fudge can be temperamental. If you stir while the syrup boils, your fudge turns grainy. Undercook it and it won't set. Overcook it, and it will be hard. Even the weather can mess it up.

You're supposed to beat traditional fudge by hand, which is a serious workout. Beat it too long and it'll become stiff, not creamy. Beat it too little, and it won't stick together. I know from experience. I made traditional fudge a few times as a teenager; I broke a few wooden spoons beating the syrup, and once the fudge didn't set properly.

I love fudge but not the frustration, so I haven't tried making traditional fudge in over 20 years. Instead, I make this reliable recipe. Using evaporated milk instead of refrigerated milk means less cooking time. Stirring chocolate and marshmallows into the syrup is less effort to mix than the traditional version, and stirring until they're melted gives a reliable sign to aim for before pouring into the pan to cool.

Key Ingredients

Evaporated milk: Canned milk with some water cooked out, which makes it a useful shortcut ingredient for candy-making. You'll need an entire 12-ounce can, just as you do for Peanut Butter Fudge. Evaporated milk is not the same as sweetened condensed milk, which contains sugar and will not work in this recipe.

While you can make fudge using sweetened condensed milk - like I do as a layer in my Chocolate Oat Bars and my Fudgy Butterscotch Bars - it ultimately tastes like sweetened condensed milk. While that's delicious, I prefer making this recipe instead.

Miniature marshmallows: Another shortcut ingredient, they melt into the fudge as you stir. The gelatin in the marshmallows helps stabilize the fudge, giving it a toothsome texture. Regular sized marshmallows work, but need to be cut into small pieces so they melt properly.

Milk and semisweet chocolate: The fudge isn't as delicious if you use only one. I use chocolate chips since I don't like chopping chocolate; you'll need more than two bags. It always works, although most milk chocolate chip brands melt more slowly than semisweet and take more effort to mix in. I sometimes use a small amount of leftover Halloween chocolate that I won't eat otherwise. Brand doesn't matter overall, but you should use something you like to eat out-of-hand.

Equipment

Use a sturdy-bottomed, 3-quart pot to make this. Pots made with thin metal often have hot spots, which heat irregularly and can cause scorching. Watch the 3-quart pot to ensure it doesn't boil over; use a 4-quart pot if you're concerned.

You'll need 2 silicone spatulas. The first you'll use on the mixture before it boils, and you'll want a second clean one to mix in the chocolate and marshmallows. Reusing the first spatula, which has uncooked sugar on it, can lead to grittiness.

I pour my fudge into a 9x13-inch pan. You can go bigger, or a little smaller. Rather than butter the pan, I prefer to line it with parchment paper. This allows you to pull the fudge neatly from the pan so that you can cut it into squares or bricks on a flat surface.

I recommend using a bench scraper to cut because it cuts cleaner lines than a knife. The bench scraper also helps lift and transfer the fudge from the parchment.

How to Make Chocolate Fudge with Evaporated Milk

One: Butter a 9x13-inch pan, or line it with parchment paper - binder clips work well to hold it in place. Measure out chocolate and marshmallows.

Two: Combine sugar, evaporated milk, and butter in a sturdy, 3-quart pot. Over medium-high heat, stir everything together while the butter melts and the sugar dissolves; stirring also keeps the bottom from scorching. Continue to stir while the mixture comes to a full, rolling boil.

Three: At a full, rolling boil, medium or large bubbles will cover the entire surface; it sometimes spreads from one side to the other like a wave or rising tide. Stop stirring and start a timer for 5 minutes. The syrup will expand and double in size. Reduce the heat slightly if necessary to keep the pot from overflowing.

Four: When the 5-minute timer is up, immediately remove your pot from the heat. The syrup will begin to deflate.

Five: Immediately add all the chocolate, marshmallows, nuts (if you're using), and a little vanilla. Use a clean silicone spatula to submerge the ingredients, which will start to melt.

Six: Mix constantly until the fudge is smooth, being sure to scrape up the bottom. If there are small lumps of chocolate, smooth them out between the spatula and side of the pan. Seeing if your fudge is smooth can be difficult if you add nuts. This process can take 5 minutes. (The fudge in the photo above needs slightly more stirring.)

Seven: Immediately pour into the parchment-lined pan, and smooth out slightly. Fudge in this photo has already cooled and set.

Cool at least 2 hours, although fudge cuts best if left to firm up for 4 hours or overnight. Honestly, I usually can't wait and basically dig a spoon in for a bite after an hour.

Serving and Storage

After the fudge has set, use the parchment paper to lift the fudge from the pan; it's easier to cut that way. I use a bench scraper to cut nice, even lines.

Store fudge in an airtight container at room temperature. You can store it alongside other types of fudge, but don't store it with other candies; fudge will trade moisture with other candy, affecting texture.

At home, I usually cut fudge into small, bite-sized pieces and store them in festive metal tins, separated by waxed or parchment paper between layers. Small squares start to dry out at the edges after 1-2 weeks if you dig in often, so sometimes I store bricks of fudge and slice as we go.

If the fudge is too soft to cut cleanly even after a day, flip it out onto a cutting board after the top is dry to the touch. Peel back the parchment, and let the surface dry out or "cure." Once it's set, you can cut it into pieces. The surfaces will set just enough for you to handle.

Gifting and Shipping

Fudge keeps beautifully in cool, dry conditions; it's excellent for mailing or gifting in the winter, but I wouldn't ship it during warm weather. I cut the fudge into bars (usually 1-inch bricks around 4-5 inches long), wrap them in parchment paper, then place that in a layer or two of plastic wrap to keep air out. If you're gifting multiple kinds of fudge, like my Peanut Butter Fudge, be sure you label each bar when you wrap it.

When shipping, protect the bars of fudge in a sturdy box or metal tin so they don't get squished out of shape. One of my food gift boxes was delayed by a full month, but my friends said the fudge was still delicious when it arrived.

Fudge-Making FAQ

Other Favorite DIY Food Gifts

Here's some of the other recipes I make to give as gifts, year after year. I make one batch of fruitcake, as it yields plenty of small loaves. I usually make two-three batches of candy each year.

I hope this becomes a recipe you'll return to. If you try it, a star rating below helps others find it - and I'd love to hear how yours turns out in the comments! 💕 Questions or trouble? Drop a note, and I'll do my best to help.