Making fudge at home doesn't have to be scary or even difficult! With just four ingredients and a microwave, you can make velvety smooth and creamy vanilla fudge. No stovetop, no candy thermometer – just sweet, creamy perfection every time. It's a great treat for the holidays, gift giving, or to indulge your sweet tooth.
For more delicious easy treats, try ours Quick and easy toffee or engage in Oreo truffles.
Why our recipe?
- Made in the microwave, no stovetop or candy thermometer needed!
- Velvety smooth fudge every time with our foolproof recipe using just 4 ingredients.
Let's be honest, not all fudge is created equal. We've all experienced some proud, sub-par fudge in our lives. Foolproof fudge made with sweetened condensed milk is quick, easy and totally smooth. We know you've been led astray in the past, but trust us, this really is the best and creamiest fudge ever!
Material notes
- Sweetened condensed milk: This is the base for your fudge. Find a 14-ounce can of sweetened (not evaporated) milk.
- White chocolate chips: Choose good quality white chocolate chips for best taste. Cheaper options may not melt smoothly.
- butter: A small amount of butter adds richness and helps the melting process.
- Vanilla extract: Use pure vanilla extract for best flavor.
Optional additions
This fudge is silky smooth perfection by itself, but you can play with it too!
Mix-in: Stir in chopped nuts, mini marshmallows or crushed cookies just before spreading the fudge in the pan. Oreos, graham crackers and gingersnap cookies are great alternatives. Use 1/2 cup for either option.
toppings: Sprinkle with crushed candy cane (1/4 cup), flaky sea salt (1/2 teaspoon), or sprinkles (1/4 cup) before refrigerating. Let's be honest, a splash of any color can transform a humble vanilla fudge to turn any event into a celebration.
Parchment paper
Cut a piece of parchment paper slightly longer than the pan, about 12×12 inches. This ensures that there is enough overhang on two opposite sides to create a “handle” for lifting the fuzz out. You can lightly grease the pan before adding the parchment paper, which helps it stay in place. Avoid using wax paper, as it can stick to the fudge and tear when you try to lift it.
Troubleshooting: Fuzz is not set
If your fudge isn't set correctly, the most common culprit is your material, but other factors can also cause problems.
White chocolate chips: Low-quality or off-brand chips may not melt properly or contain enough cocoa butter, resulting in soft fudge. Avoid using substitutes like carob chips, sugar-free chocolate chips, or other alternatives.
Sweetened condensed milk: Be sure to use full-fat sweetened condensed milk, not low-fat or fat-free versions, as they won't provide the richness and stability needed. Do not substitute with evaporated milk, regular milk, cream, or half-and-half.
overheating: Overheating the mixture can cause problems. Overheating can spoil the chocolate. Melt the ingredients in short bursts in the microwave, stirring thoroughly after each break, until the mixture is just melted and smooth.
humidity: Humid environment can interfere with fudge setting. Try refrigerating it longer or moving it to a cooler place.
Fudge Fix
If your fudge refuses to set up, cut the fudge and place it in a microwave-safe bowl. Return the mixture to the microwave, re-melt in 30 second increments and mix thoroughly. Stir in 1/4 to 1/2 cup powdered sugar or 1/2 cup crushed cookies to add extra thickness. Pour the remelted fudge back into a lined pan and refrigerate.
Storage and freezing instructions
Keep in fridge Place fudge in an airtight container or wrap tightly in plastic wrap. If stored properly, it will keep well in the fridge 2 weeks.
to freeze Works best with small bricks of fudge rather than individual pieces. Divide an 8×8 pan into 4 large squares. Wrap each piece individually in plastic wrap, then place in an airtight, freezer-safe container or reusable freezer bag to prevent freezer burn. Can be frozen until fudge 3 months.
swallow, Transfer to the refrigerator for a few hours or overnight.
