Milk Chocolate Fudge

Five ingredients and a microwave are all you need for smooth, creamy milk chocolate fudge loaded with chopped walnuts. No candy thermometer, no boiling sugar, no guesswork.

The sweetened condensed milk does the work that a traditional fudge recipe needs sugar syrup for. It provides the sweetness, the creamy texture, and the binding that holds the fudge together as it sets. Melted chocolate chips and butter get stirred in, and that’s the whole base.

Melt the chocolate slowly at medium power in the microwave, stirring every minute. Chocolate scorches fast, and once it seizes up from overheating there’s no saving it. The pieces should look softened but still hold their shape before you stir them smooth.

The fudge sets at room temperature, no refrigeration required. It firms up as the chocolate re-solidifies and the butter cools into the mixture.

Pro Tips

• Don’t overheat the chocolate. Medium power and frequent stirring prevents scorching. If your microwave runs hot, use a double boiler instead.
• Stir the condensed milk and butter into the melted chocolate while it’s still warm. Cold ingredients can cause the chocolate to seize.
• Oil the pan lightly for easy removal. Line with parchment for even cleaner cutting.
• Cut into squares once fully set, not before. Soft fudge smears instead of slicing.

Variations

• Peanut butter fudge: Stir in a half cup of peanut butter with the condensed milk for a chocolate-peanut butter swirl.
• Dark chocolate: Use semisweet or bittersweet chips instead of milk chocolate for a richer, less sweet fudge.
• Rocky road: Fold in mini marshmallows along with the walnuts.