This Eagle Brand Fudge recipe is a great way to soothe that sweet tooth with minimal effort.
It’s so dense, chewy, and chocolatey, and comes together faster than you can finish this sentence.
The hardest part is waiting for it to chill.
The secret ingredient to this fudge is Eagle Brand sweetened condensed milk.
It delivers such a creamy, milky flavor that pairs perfectly with chocolate.
So, let’s calm that sweet tooth with this easy Eagle Brand fudge recipe.
Eagle Brand Fudge
This fudge recipe is so easy, you don’t need to have any baking skills. You don’t even need to use the stove if you don’t want to.
Despite its simplicity, this fudge recipe is the absolute best. The fudge is so silky and the rich chocolate-ness is so decadent and addictive.
If you want to spice things up a bit, I have some fun variations later on. But this recipe is so tasty, that I doubt you’ll need them!
You’re going to love this fudge so much, you won’t want to share.
Ingredients
Short and sweet, just how I like it. Here’s the very short list of ingredients for this indulgent fudge recipe.
- Semi-sweet chocolate chips. For the best flavor, always reach for semi-sweet chocolate chips. Sweetened condensed milk is sweet on its own, and draws out the flavor from the chocolate.
- Eagle Brand Sweetened Condensed Milk. There’s no substitutes for Eagle Brand! This sweetened condensed milk delivers the best flavor and creamy texture to this recipe.
- Vanilla. With so few ingredients, I recommend splurging on high-quality vanilla. Trust, me, it makes a big difference.
- Salt. A dash of salt helps draw out the sweetness and natural flavor of the chocolate. You don’t want to skip this ingredient! Don’t worry, it won’t taste salty.
How to Make
You won’t believe how quickly this fudge recipe comes together. It requires minimal effort, and maximum patience as it sets.
1. Prepare. Lightly grease a 9-inch pan, and line with wax paper.
2. Heat the ingredients. Under low to medium heat, add chocolate chips, sweetened condensed milk, and salt to a saucepan. Stir frequently until everything melts together.
3. Remove from heat. Take the saucepan off the burner, and stir in the vanilla.
4. Pour into the pan. Using a rubber spatula, pour the fudge mixture into your prepared pan in an even layer.
5. Chill. Place in the fridge, and chill for at least 2 hours to set.
6. Serve. Remove the fudge from the pan, cut into squares, and enjoy!
Tips & Tricks
While this recipe is simple, there are some places where things can go wrong. Check out these quick tips and tricks for the ultimate creamy fudge.
- The microwave method. Combine ingredients in a glass measuring cup or bowl. Cook on high for 3 minutes, stirring halfway through. Proceed as above.
- Chocolate chunk fudge. Freeze half a bag of the semi-sweet chocolate chips and add them in right before you pour your fudge into the pan. This leaves little chocolate chunks throughout. Yum!
- Use full-fat milk. Now’s not the time to count calories! Don’t use low-fat or fat-free sweetened condensed milk. The consistency won’t be as rich and it risks being grainy or less creamy.
- The chocolate matters. Milk chocolate is great, but makes this fudge overly sweet. If you prefer a more chocolatey flavor, go for dark chocolate or bittersweet chocolate. Sometimes I do a mix of semi-sweet and dark.
- ABS (Always Be Stirring). The more you stir, the creamier your fudge will be! For the silkiest, melt-in-your-mouth fudge, remember – just keep stirring.
- Heat low and slow. Resist the urge to knock up the heat! If it heats too quickly, it will separate and become grainy. Be patient and keep stirring, it should melt at around 5 minutes.
- Take it off the heat. When the fudge starts to stiffen and get shiny, that’s when you know it’s done! Take it off the heat immediately.
Add-Ins
There are a lot of different ingredients you can add to this basic recipe. Some of my favorites are:
- Mini marshmallows. Two cups of mini marshmallows add another layer of creaminess.
- Nuts. Add all your favorites, like Walnuts, pecans, pistachios, or peanuts for some crunch. You can even throw in a little peanut butter!
- Cookies and cream fudge. Use white chocolate and add in 1 cup of broken-up Oreos for a tasty cookies and cream variation.
- Make it fruity. Add 1/2 cup of sweetened dried cranberries and 1/2 cup of chopped pistachios. It’s chocolatey, nutty, tart, and perfect for the holidays.
- Christmas fudge. Use white chocolate instead of semi-sweet, and mint extract instead of vanilla. Add in 3 drops of green food coloring to make it extra festive.
- Rocky Road Fudge. Or, how about a combo of all of the above? Add mini marshmallows, nuts, candy pieces, and chocolate chips for ultimate indulgence!
How to Store
Because of its high sugar content, this fudge recipe is much less prone to bacteria growth. This makes it last a lot longer!
Here are a few quick suggestions on how to store homemade fudge.
- To Store. This fudge will have a longer shelf life and won’t soften if you keep it stored in the fridge. Store it covered (so it won’t dry out) in the refrigerator for up to a month. At room temperature, it will last up to two weeks.
- To Freeze. Cover tightly with plastic wrap, or store in another air-tight container. Fudge will last in the freezer for up to three months. When ready to eat, thaw it in the fridge or on the countertop.
This is awesome fudge. Very creamy!!
I have been making this for a long time especially at Christmas. It is so easy and delicious. I tried other fudge recipes before this one and they never turned out. This is the best.
Making this this week and give to our family and friends!! Marie G.
This is pure chocolate sinful goodness!
I recently retired after teaching high school faith formation for twenty years. This fudge was legendary! I often gave fudge making tutorials, and the boys especially loved learning how to make this delicious fudge!
Best fudge I’ve ever made
even better than Fantasy Fudge
I have throughly enjoyed many of your recipes; thank you so much for all the specific instructions. They help so much!
Can the peanut butter be added to the chocolate fudge recipe; and how much if ok. Thank you. Brenda
Hi Brenda!
You can totally add peanut butter to this – what a fun twist!!
I’d mix in about 1/2 – 3/4 cups of creamy peanut butter (like Skippy – oily peanut butter won’t set).
Another option would be swap some of the chocolate chips for peanut butter chips ๐
Just for clarification purposes, I assume this recipe is in US measurements and not UK (British), Australian or Canadian measurements. Thank you.
Hi Pat, yes, the recipe is in U.S. measurements!
I have tried other fudge recipes and always come back to this one. It has the perfect taste and is very easy to make. Very delicious!
Thanks, Linda- I love it too! It’s such a tried-and-true recipe.
I’ve been making this fudge for years and couldn’t find my recipe, so thanks to Pinterest, I found your post. This is fool-proof unless you turn up the heat too high and burn it! Slow and steady melts the chocolate! Thanks!
Hi Heather, I’m so glad you like it! It’s one of my favorites too.
My original Eagle Brand recipe called for using a double boiler. No burning that way.
I used to give this, along with 4-5 other things, on a nice Christmas tray with Christmas candy sprinkled on it to executives I supported. What do you give someone that can buy anything? I figured they or their family could eat it or share it with guests.
Hi Susan, this fudge really does make the perfect gift! Nobody can possibly resist it!
So yummy and creamy! I think next time I will use white chocolate and see how I do with that. Do you see any issues with using white chocolate?
Hi Rhonda, you can certainly try white chocolate in this recipe! Since it’s a little sweeter than regular chocolate, you might want to dial back the amount of sweetened condensed milk slightly. Hope it turns out great!
I always make this for my brother in-law for Christmas. It’s what he asks for every Christmas.
Hi Darlene, you can’t go wrong with this classic recipe! Hope you had a wonderful Christmas.
Best fudge ever, no fail.
Hi Sara, it’s the best! ๐
I’ve been using this recipe for years to make fudge….it is absolutely DELISH!!
Hi Davina, I’m so happy to hear you love it! It’s at the top of my dessert rotation as well!
Has anyone tried putting walnuts in?
Hi Karen!
I love this fudge with walnuts! They add such a tasty textural contrast ๐
If you want to try it out, add 1/2 to 1 cup of chopped nuts to the fudge after it’s melted and smooth.
Stir it all in the pot then pour it into the prepared pan to set.
I use semi-sweet chocolate chips and butterscotch chips. You can use 1/2 bag each with 1 can sweetened condensed milk or full bags with 2 cans milk. Don’t forget the vanilla! (I like to use pecans.) Yummy!
Hi Mary!
What a great recipe. I’ll have to try it next time I make this.
And definitely with the pecans – they’re my faves!!
Thanks for sharing ๐