Condensed milk fudge
3 main ingredients and 5 minutes prep time is all you need to make this rich and decadent fudge. This fudge recipe has endless variation. Get creative! Makes great edible gifts or last minute treat for pot luck and parties.
Prep Time2 mins
Cook Time3 mins
Chilling time4 hrs
Total Time5 mins
For basic fudge recipe
- 14 oz i.e One can Sweetened condensed milk not evaporated milk .
- 21 oz / 600 grams good quality white chocolate chips (3 cups approx)
- Flavoring of choice
Indian spiced Thandai fudge burfi
For folding inside the fudge mixture-
- 1 tablespoon thandai powder syrup won’t work
- Pinch of ground black pepper *
- ¼ teaspoon cardamom *
- Generous pinch of saffron *
For topping the fudge
- 1 teaspoon Rose petals
- ¼ cup chopped roasted pistachio
- ¼ cup chopped roasted almonds
Line a 7 or 8 " square pan with parchment paper or wax paper. Double line it for easy removal of the fudge.
In a Microwave safe bowl heat up condensed milk for 1 minute. This will loosen it up a bit.
Now stir in white chocolate to the same bowl.
Microwave white chocolate chips and the sweetened condensed milk together on high for 1 minute, stirring every 30 seconds until chocolate is completely melted.
Take it out of the microwave. Let it stand for 5 seconds and gently stir.
Repeat the process of microwaving in 30 seconds increment until the chocolate melts completely and the mixture is smooth.
Give a light stir after each 30 seconds.
It took 3 minutes in total to melt the chocolate chips.
Once melted add in the desired flavoring.
Add in desired toppings.
Scoop the mixture in the lined pan and level it with a spatula or back of a spoon.
Top it with any reserved toppings if desired.
Cover it with cling wrap or foil and place it in the fridge to firm up for 3-4 hours.
After it is set, take it out of the pan and with a sharp knife cut into squares.
For Thandai Fudge ( Indian burfi )
Check out my other delicious dessert recipes here .
For variations, possibilities, topping ideas refer to the details in the post.
Make 48 servings 1" pieces .
Store the fudge in airtight container at room temperature for up to 2 weeks or in the fridge for up to 4 weeks. You may individually wrap each fudge piece, place it in a air tight container and freeze it for 3 months.
Not a microwave fan!
Then cook it in a sauce pan on a low flame stirring often to avoid any burning or sticking of chocolate at the bottom.
Alternatively you may use a double boiler method to melt the fudge mixture.
For Indian Spiced Thandai Fudge -
I have added saffron, cardamom, black pepper in addition to thandai powder which elevates the taste of the fudge even more. Black pepper cuts the sweetness of the fudge. It’s completely optional.
Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 62mg | Sugar: 11g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 46mg