This quick and easy Condensed Milk Fudge is made with sweetened condensed milk, peanut butter and chocolate chips and can be assembled in less than 15 minutes.
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Growing up I had this fudge every Christmas and sometimes for Thanksgiving.
It is a perfect sweet treat that just about anyone in the family can make. It only has three ingredients, uses very few pans, and comes together in less than 15 minutes. What else can you ask for?
Now, we make it for other special occasions like work events, gifts and sometimes pot lucks.
How this recipe relates to my family, grandma, mom, heritage (African, Asian)
I do not know where the recipe originated from, but I do know that it was one of the handful of things that my mom made from “scratch”. At least that is what I thought scratch was growing up.
When mom made this fudger there would be a smell of creamy and sugary goodness in the air and I would get so excited knowing she was making what I used to call her magic fudge.
This was inspired by my love for my mom’s fudge recipe and it goes will with my Christmas peppermint bark cookies.
What is sweetened condensed milk
I was under the impression that sweetened condensed milk was butter, sugar and milk. However, it only has milk and sugar in this one.
It is made by allowing the majority of the water to be removed from the milk and then adding sugar. Almost like a reduction.
- Reese’s Peanut Butter Chips
- Hershey’s Semi-Sweet Chips
- Sweetened Condensed Milk
- Marshmallow Fluff
- Vanilla Extract
See the recipe card below for full instructions and to print.
9×13 inch baking dish
Wooden spoon or spatula
Line a 9 1/2 baking dish with parchment paper. Be sure to come up the sides with it, so that it will be easy to turn your fudge out.
In your stock pot add sweetened condensed milk, marshmallow fluff and peanut butter chips and stir over medium heat.
Allow the chips to melt.
Add your vanilla now. Remove from heat and pour into lined baking pan.
In your stock pot add sweetened condensed milk, marshmallow fluff and semi-sweet chocolate chips and stir over medium heat.
Allow the chips to melt. Add your vanilla now. Remove from heat and pour into lined baking pan on top of your peanut butter chips.
Spread over the peanut butter layer
Place in the refrigerator and allow to cool completely. Approximately 2 hours.
Cut into 1/2 or 1 inch cubes.
Enjoy your yummy fudge
If you know how to make a recipe fit a certain diet, let the reader know here. Don’t fake it. Only provide guidance on topics you have actual experience with.
- Milk Chocolate Chips Instead of either the peanut butter or semi sweet chips
- White Chocolate can be used instead of the peanut butter chips. To make this a holiday fudge, sprinkle on some broken candy canes.
Making fudge and want to try something else that tastes great? Try one, two or all of the different
- Holiday Nut Fudge The above recipe can be made into a simple holiday nut fudge by adding some chopped walnuts after you pour in the top layer of fudge.
- Mini Marshmallows Are a great way to change up this great recipe. Add to the top layer of fudge immediately after pouring.
- Dried Cranberries can be added in the fudge and stir right before pouring or immediately after pouring.
- Orange Extract Instead of vanilla extract feel free to add in the same amount of orange extract for a delicious summer treat.
- Orange Zest Can be grated and added into the fudge or on top or both! Great for the holiday season
- Chocolate Chips Yes! These are great added in to the final stages of the fudge. Wait until the fudge starts to cool, then top with the chocolate chips.
- Easy Chocolate Fudge Don’t want double-decker fudge? Replace the peanut butter with more chocolate chips
- Peanut Butter Fudge Have a peanut butter lover then you have to make this tasty peanut butter fudge. Replace the top layer of semi sweet chocolate chips and enjoy!
How to Store Fudge?
Fudge will stay longer on your countertop than most other sweet treats.
If you make it in a baking dish that has a lid, you can simply cover it and leave it on the counter for up to seven to ten days.
When stored in an air-tight container you can keep it in the freezer for up to a year.
It is best if you freezer it first on a baking sheet. Cut into small cubes, place on a cookie sheet and allow it to freeze.
Then you can place the frozen cubed pieces into an airtight container or ziptop bag and place in the freezer.
When you are ready to eat, take out a few pieces and place on the counter or in the fridge. Eat when the texture is back to its original fudgy state.
- Do not turn your heat up to high. You do not want to burn the fudge
- Use a heavy bottom pan. This will allow the heat to distribute around the pan.
- If you do not have a heavy bottom, it’s ok. You can use a non stick pan. I know because I have seen it done and I have done it before. It is not perfect, but it can work. Just be patient.
- If your fudge is too runny and did not set, you can try to reheat it and add in more chips.
- Let it sit in the fridge until completely cooled.
- If you fudge is cooled and still does not set or is too soft. Put it in the freezer overnight. This may help it set up and become firmer.
- Do not replace the sweetened condensed milk with evaporated milk in this recipe.
Condensed Milk Fudge
- 1 bag Reese's Peanut Butter Chips 10 oz bag
- 1 bag Hershey's Semi-Sweet Chips 12 oz bag
- 2 cans Sweetened Condensed Milk 14 oz can
- 2 jars Marshmallow Fluff 7 oz
- 1/4 tsp Vanilla Extract
- Line a 9 1/2 baking dish with parchment paper. Be sure to come up the sides with it, so that it will be easy to turn your fudge out.
- In your stock pot add sweetened condensed milk, marshmallow fluff and peanut butter chips and stir over medium heat.
- Allow the chips to melt. Add your vanilla now. Remove from heat and pour into lined baking pan.
- In your stock pot add sweetened condensed milk, marshmallow fluff and semi-sweet chocolate chips and stir over medium heat.
- Allow the chips to melt. Add your vanilla now. Remove from heat and pour into lined baking pan on top of your peanut butter chips.
- Spread over the peanut butter layer
- Place in the refrigerator and allow to cool completely. Approximately 2 hours.
- Cut into 1/2 or 1 inch cubes.
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