This post may contain affiliate links. Please read my disclosure.
Learn How to Make Chocolate Fudge without Sweetened Condensed Milk with these 3 easy recipes! I’ve got a basic one that is easy (but a bit advanced), an easier version, and the easiest version possible! All are totally delicious.
What I love about not being stuck with using sweetened condensed milk or evaporated milk, is that if you need to make a dairy free fudge or vegan fudge, these recipes totally lend themselves to some easy swaps to fit those dietary needs. I’m not saying I never make gourmet fudge recipes with these tasty ingredients, but sometimes I just don’t want to be stuck with only one recipe option.
I tried so many different recipes for fudge that didn’t use sweetened condensed milk and I had so many failed attempts that I knew I had to share the techniques that actually worked and tasted really good! Make sure to click through to learn how to make chocolate fudge without sweetened condensed milk. Which method will you try?
Thank you for providing these fudge recipes without condensed milk! I’m not a big fan of condensed milk and all the other recipes I found on Google had condensed milk in their fudge recipes. Thank you! Your instructions are also very clear.
Thanks Vivienne. 🙂
The title of this makes NO sense. Where is it common in ANY fudge recipe to use “sweetened condensed milk”??? Hello? Get your milks straight. It’s “evaporated milk” that is commonly used in fudge recipes. What moron is going to use that sickeningly sweet condensed milk when an average fudge recipe already calls for two to four cups of sugar in the first place?!?!?!?!?!?!?
Well, lots of people use sweetened condensed milk in lieu of sugar/milk. No sense getting upset and calling me names. If you don’t like my recipes or title of my post feel free to keep on scrolling. w-
Good for you Wendy. There is no excuse for speaking to you in that manner. You are going to all the trouble to help us with our baking and I thank you very much for that. May God bless you this Easter and forever in His heavenly kingdom. Kind regards Bernadette, New Zealand
Thanks Bernadette. I appreciate the support. w-
This response makes NO sense. Where is it common in ANY recipe article that a commenter feels a need to be so ignorantly rude??? Hello? Get your inner Karen straight. Also, what moron is going to add a heap of question marks AND exclamation marks at the end of their comment? I mean, pick one already lady. As Wendy says….keep scrolling. Oh, and maybe you should lay off the fudge. Seems to bring out the worst in you.
Thanks for the support Isabella. w-
Linda, I use it in my professional kitchen. It’s extremely common — in fact, I don’t think I’ve ever seen it made without it in any bakery or kitchen that I’ve worked in. I learned this method from a chocolatier and fudge maker that has been in business for over 35 years in an extremely popular chocolate/ice cream shop near a national park in Maine. The fudge is never too sweet when made this way.
Remember that people have different experiences than you and different ways of reaching the same goal (or dessert, in this situation) — it doesn’t make anyone right or wrong, just different. It might be worth trying a new way of doing things; you may broaden your skills and perspectives.
Wendy, this is my first time on your site, but I just want to also thank you for putting your time into making free resources for us out here. 🙂 I ran out of sweetened condensed milk (I make it myself, but used up the last batch) so I was looking for a way to do it without. I appreciate your work!
Thank you for the kind words Gina. w-
Uh… no need to freak out, most recipes I’ve seen actually DO use the sweetened condensed milk.
Hi – love this simple recipe – easy peasy.. is there a way to add coffee to it ? so like a mocha fudge?? would it be liquid .. or instant powder? (i may have espresso powder somewhere 😉 )
thanks 🙂
Oh…that’s a great idea. I’d probably start with an instant coffee or espresso powder. w-
Just did the “easier” recipe, and we’re waiting for it to set in the fridge! Excited to see how it’ll turn out! I love fudge 🤤
hey thanks a bunch ! 🙂
hey i don’t have powdered sugar is there any thin else that i can use
Hi Maya, You can make your own powdered sugar in a blender. Just put in regular sugar and blend away until it’s powdered. I haven’t tried this recipe with homemade powdered sugar, but I would think it should work. It’s worth a shot. Please let me know if you try it. w-
Hi I just made your fudge, I made the second recipe with just four ingredients, it tastes amazing so creamy almost like a ganache or the centre of a truffle. I even made a second batch and put in mini marshmallows and walnuts for a rocky road fudge. But my only question is it turned out pretty soft, even after being in the fridge for an hour. Like you probably shouldn’t leave it out at room temperature because it’ll just start melting in your hands. Is there anything I might have done wrong? Should I omit the milk next time? Thank you, what an awesome recipe.
Hi Lilly, So glad you like the fudge…it’s so good. I’m sorry to hear you had issue with the second batch. I would add more powdered sugar if it’s feeling extra runny. Sometimes measurements can be slightly off depending on how fluffy your sugar is or how you scoop it. I hope you’ll try it again. w-
I saw a recipe that was identical to Method 2, except that it used 1 cup powdered sugar instead of 1/2 cup. Hoping not necessary to use a full cup. Wondering if you (Lily) measured before sifting or after? I would like to use a 1/2 cup just to reduce the calories (240 more to use a full cup), but I don’t want to test that so I will try Method 1. (p.s. I don’t sift anymore…I might use a pastry blender to fluff and stir). THANK YOU for the recipes.
Hi, I was looking for another fudge recipe to round out a fudge platter that I’m taking to a Christmas dinner, and I found this. It will be a perfect addition. I’m sure everyone will love it, especially my daughter.
Please, when you say white sugar are you referring to granular or powered? Thank you.
Hello!
I can’t wait to try this recipe. I was just wondering whether you store it in the fridge or at room temperature, and how long it lasts?
Thanks!
I store it in the fridge. And it will probably last about a week. w-
Thank you!
Thankyou, this fudge was good and easy, I followed your instructions but I didnt have coco so I used chocolate chips 1 cup and simmered like you said till it formed soft ball in cold water, delicious!!
Glad you like it! w-
This recipe was a disaster. You say turn down heat and simmer, which is what I did (2 on my stove says simmer) for 10 min and never got the ball to form in cold water. Now I have glorified chocolate syrup for ice cream.
Hi Sara, simmer refers to a very very low boil and not a temperature on the stove. I’m sorry the recipe didn’t work out for you…I’ll double check the instructions to make them clearer. w-
Wow, I always thought to make a fudge was tough! This is something I can try by myself… Thanks for sharing!
Mmmmmmmmmmmm I have recommended this to my nan, I have made it so many times!!!! It is so nice, a and I don’t even have to measure it now! Thankyou Thankyou thankyou!!!!!!
Can you substitute chocolate chips for the coco?
Hi Kaitlyn, which of the 3 recipes are you wanting to use chocolate chips? w-
I am doing the easy
Just made your fudge yesterday, and your easy recipe beats every other recipe for fudge that I have made. Thank you! Your recipe is now my favorite!
So glad you loved it Kate! w-
Just tried to make your fudge. It turned out great and my whole family loved it.
just finished making a batch of the easy one. It was hard to figure out, as the balls didnt form for me. I just winged it, and waited till it just turned stiff in the cup, and just as i was ready to put it in the tray added about half a cup of coconut……..amazing!!!
So glad you liked it Jane. w-
I doubled the easier one and did it on the stove top, around medium low. I added some salt and vanilla and it tastes good to me. I’ll stick it in the fridge after it cools some more. Thanks for the recipe not matter how it turns out. I wanted fudge and didn’t have any evaporated or condensed milk.
Can’t wait to hear what you think, Laurie. 🙂 -w
The easiest fudge recipe I know is: 2 packs of crème drops, microwaved–add a tsp of butter. Stir. Cut when set.
I love it! But what are creme drops? w-
Crème drops are an old fashioned (store bought) chocolate candy ball with white candy cream in the middle. You can buy them online. I find them in local stores during Thanksgiving and especially Christmas. They are usually packaged in a paper bag.
What are you supposed to do with the first two pans?
Oh my gosh..I just looked and see that my recipe widget is all messed up. So sorry for the inconvenience. I’m working on getting it fixed right now. Thanks for letting me know. w-
Would it be ok to put in the fridge?
Of course! 🙂 w-
Sounds amazing!!
The “easier” one is setting in the fridge as I’m typing this…I’ve made multiple types of fudge in the past, but some only set partially and turned out like taffy, while others were gritty and weren’t smooth and creamy. Crossing my fires that this one works, if not I’m going to continue my hunt for the perfect fudge recipe! Thanks for sharing!
Let me know how it turns out for ya! w-
It turned out hard but still an edible fudge, next time I’ll read more carefully. In all it did work out well. I used peppermint extract in place of vanilla and it was enjoyable. I remember thinking I’d never make a good fudge but a good thermometer is a game changer 🙂
Sadly I missed that the butter and vanilla go in together :\ I’m going to continue as per the rest of the directions, so wish me luck…I’m used to butter being melted with everything at the beginning.
How did it turn out for you Michelle?
I tried this recipe and cooked the milk sugar and cocoa for about 20 minutes. It bubbled and bubbled but never reached soft ball stage. I gave up and added the butter and mixed like it said, but it’s more of a liquid toffee than a fudge. Why do you think it didn’t work out? Thanks 🙂
How strange Abbey, did you make any substitutions or changes to the ingredients?
Thanks for your reply, I didn’t make any changes to the recipe.
I have had trouble with two batches in terms of getting to the Softball stage. I live in Brisbane Queensland and it is a very humid place. I found this useful, but still have to try a third batch after buying the ingredients over.
That’s part of what makes fudge such a challenge. The temperature stays static for such a long time that you start worrying that something has to be going wrong — hence, the temptation to turn the heat up. But once the temperature starts moving, it moves quickly. It’s all part of the process. And if you’ve turned the heat up, the fudge *will* burn before it hits the soft ball stage.
How long it sits at that “static” point depends on a lot of factors, mostly to do with the moisture in the air (which is why cookbook writers always advise not cooking fudge on humid days). If your air is drier than usual, or more humid than usual, if you have a dishwasher and have just run a load of dishes, if you’ve made tea — all of these can have an effect. But as a basic rule, I’ve found that when the temperature plateaus, it takes a minimum of 20 minutes for the temperature to move. I use both an instant-read thermometer and the cold-water test, because humidity levels can also affect whether the soft ball stage occurs at 234F. (Usually it does, but at least once I had to cook it to 238 before it would achieve soft-ball — this was on an atypically humid day, though.)
Wide pan, lowest heat. Stir until sugar dissolves, use a wet pastry brush to wash any sugar crystals off the side of the pan, and once the sugar is fully dissolved, stop stirring. If you keep stirring, the whole batch will crystallize — especially if you don’t use a crystallization inhibitor like corn syrup or cream of tartar — and you’ll be left with a sugary mess. (For the same reason, when you pour the fudge from the cooking pan into the “serving” pan, do not scrape the bottom of the cooking pan. I managed to turn what would have been a perfect batch of fudge to oily sand this way. Do not be like me.) And because you can’t stir the mixture while it’s cooking, you have to keep the temperature low to keep it from burning.
Oh WOW girl this is exactly what I needed. Thank you so much for all of this. This is true confectionary advice, which has been really hard for me to find online amidst all these condensed milk microwave recipes. PS you’re a hero for getting these wintery dry-air northern hemisphere holiday recipes to work you in your climate, what a legend
goodest fudge i ever seen
In the easier recipe, it says milk of your choice except never tells when to put in the milk. When do you put it in?
Ack! Sorry about that…it’s updated now. Thanks for letting me know. 🙂
I love how easy all three recipes are, especially the “easier”. I like this one because it goes in the fridge! 🙂
I’m going to share this recipe with my Mom. It looks like a great easy recipe and looks delicious.
What an easy fudge recipe, will have to try this out.
I love making fudge. The first few times I tried, I failed miserably. Took me many attempts and different recipe’s to finally succeed. I love this recipe not using condensed milk, definitely going to bookmark this and try it next weekend.
We love fudge in our home! Sometimes we need simple recipes and great that you have them in a categories of skill levels.
I never knew you could make fudge without condensed milk. I am very interested in making this recipe.
I love making fudge every year and this one without sweetened condensed milk looks easy and delicious. I will have to try this one for the Holidays!