Fabulous Refrigerator Fudge Recipe (2024)

Instructions

  • Line a 13×9 inch casserole dish with wax paper and lightly spritz with cooking spray.
  • Place evaporated milk, sugar, and vanilla in a large pot, whisk to combine.
  • Bring to a low simmer over medium heat. Once simmering, set a timer for 10 minutes, stirring occasionally. Keep an eye on the simmering mixture, it may bubble over if the temperature becomes too hot. If boiling, simply reduce theheat until the mixture calms back down into a low simmer.
  • Remove the pot from the heat and set aside to cool, at room temperature, for another 10 minutes.
  • Add the chocolate chips and butter, continuously stir until the butter and the chocolate chips have melted and combined. The fudge mixture should be thick, smooth, and shiny.
  • Pour the fudge mixture into the prepared casserole dish and spread out in an even layer.
  • Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.

This fabulous, fantastic fudge recipe is divinely rich, creamy, and oh-so chocolatey. No need for
any of those candy thermometers, no need for double boilers, and no need to stir and stir until
you feel your arm may fall off. This fudge recipe is as easy as fudge can get.
Yes, you can make fudge with just 5 ingredients! The combination of Eagle Brand Evaporated
Milk and salted butter add that tell-tale richness we all love with old fashioned fudge. Semi-
sweet chocolate chips (feel free to use dark chocolate chips too!), vanilla extract, and
granulated sugar round out the remaining ingredients, keeping our shopping list short and
sweet.
This fudge is best stored and kept refrigerated, as it will become softer in warmer room
temperatures. We find the refrigerator storage a big perk, contributes to a much longer shelf life
(about 2 months for our refrigerator fudge) than room-temperature fudge (which’ll last about 1-2
weeks).

Nutritional Facts:

  • Serving Size 1
  • Calories Per Serving 445
  • Total Fat 21.6 g
  • Saturated Fat 9.1 g
  • Trans Fat 0 g
  • Cholesterol 23 mg
  • Sodium 253 mg
  • Total Carbohydrates 62.5 g
  • Dietary Fiber 1.8 g
  • Sugars 50.5 g
  • Protein 3.6 g
Fabulous Refrigerator Fudge Recipe (2024)

FAQs

What is the secret to great fudge? ›

Secrets to Successful Fudge
  • Ingredients. “Real” fudge is nothing more than white sugar, brown sugar and, you guessed it, cream. ...
  • Desired texture. What do you look for in a piece of fudge? ...
  • Cooking. ...
  • Don't stir during cooking. ...
  • Avoid crystallization. ...
  • Let cool before beating. ...
  • Beat the mixture.

Is evaporated milk or condensed milk better for 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.

Why won't my 3 ingredient condensed milk fudge set? ›

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

Why won't my 2 ingredient fudge 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. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

How do you make fudge creamy and not grainy? ›

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

What is the key to successful non grainy fudge? ›

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking.

Why is my condensed milk fudge grainy? ›

– There are a number of reasons why the fudge was grainy. It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough.

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.

Can you use heavy cream instead of evaporated milk in fudge? ›

With its very similar consistency, 1 cup of heavy cream can replace 1 cup of evaporated milk in sweet and savory dishes. While the flavor will be blander than evaporated milk's unique caramelized tones, the texture will be noticeably richer.

Can I fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

How do you make homemade fudge firmer? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

Why do you add baking soda to condensed milk? ›

Baking Soda will make the Milk thick and give creamy texture. Condensed Milk is ready. It is thick and creamy. Cool down to room temperature.

What to do with failed fudge? ›

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

How do I know if my fudge is going to set? ›

Points to remember

You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.

Can you reset fudge? ›

In principle for traditional fudge you could re-heat it by adding more liquid so that the sugars dissolve. You would then need to evaporate the excess liquid (but don't exceed the soft-ball stage at 237 F/114 C) to recreate your supersaturated solution.

What makes high quality fudge? ›

Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

What is the ball method fudge? ›

According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

How do you make fudge firmer? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

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