I was skeptical about a milk chocolate fudge recipe at first. Would milk chocolate be too sweet? After tasting Sue’s version—recommended by someone whose judgment I trust—I tried it and fell for it. This milk chocolate fudge is balanced, not cloying, and lets the creamy dairy flavor of milk chocolate shine through. It’s rich, smooth, and easy to make when you follow the method carefully.
I planned to publish this closer to Valentine’s Day, but I couldn’t wait. If you want perfect fudge for a holiday or a gift, make it a few times to get comfortable with the process—the recipe is forgiving but precise steps produce the best texture. Like most fudge, it freezes well when wrapped tightly, so you can make a batch ahead of time and pull pieces out whenever you want a sweet bite.
For chocolate, I prefer a quality milk chocolate such as Lindt for a clean, creamy flavor. The recipe includes unsweetened chocolate to deepen the chocolate notes without adding extra sweetness, and a small pinch of salt helps balance the overall flavor.
Recipe
Milk Chocolate Fudge
Ingredients
- 1 ounce unsweetened chocolate, chopped
- 6 ounces good-quality milk chocolate, chopped (Lindt suggested)
- 1 teaspoon vanilla extract
- 1 ½ cups granulated white sugar
- ⅔ cup sweetened condensed milk
- ⅔ cup water
- ½ cup heavy cream
- ⅛ teaspoon salt (optional)
- 4 tablespoons unsalted butter, cut into pieces
- ½ cup toasted almonds, chopped, plus extra for garnish
Instructions
- Line the inside of a 9×5-inch loaf pan with nonstick foil or parchment, leaving an overhang to lift the fudge out later.
- Place the chopped unsweetened chocolate, chopped milk chocolate, and vanilla extract in a metal or heatproof bowl; set aside.
- In a heavy 3- to 3½-quart saucepan, combine the sugar, sweetened condensed milk, water, heavy cream, salt (if using), and butter. Grease the sides of the pan lightly or be prepared to brush them to prevent sugar crystals from forming.
- Stir over medium-low heat just until the butter melts and the sugar begins to dissolve. Use a damp pastry brush to wipe down the sides of the pan to discourage crystallization; do not scrape the pan as you stir.
- Increase the heat to high and bring the mixture to a rolling boil. The mixture will foam and rise—watch it closely and lift it from the heat briefly if it looks like it will boil over.
- Reduce heat to medium-high and continue cooking at a steady boil, stirring slowly, until a candy thermometer reaches 230°F (the “soft-ball” stage). Timing varies with humidity, cookware, and heat source, so maintain a steady boil and allow the temperature to rise gradually. The mixture should smell fragrant and be slightly off-white when it hits 230°F.
- Do not scrape the browned residue from the bottom of the pan. Pour the boiling mixture carefully over the chocolate and vanilla in the reserved bowl. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy.
- Stir in the chopped toasted almonds, then transfer the fudge to the prepared loaf pan, smoothing the top. Sprinkle additional chopped almonds on top if desired.
- Refrigerate uncovered until the fudge is firm enough to cut, about 2 hours. Use the foil or parchment overhang to lift the block from the pan and slice into squares.
Notes
This recipe came from Sue via a Williams-Sonoma source. One important tip: bring the sugar mixture to 230°F using high heat rather than trying to get there slowly over medium heat. Rapid, steady boiling helps create the creamy, non-grainy texture characteristic of good fudge. If the mixture is cooked too slowly, the final texture can become grainy.
Storage and serving tips: fudge keeps well in the refrigerator or freezer. Wrap pieces tightly to prevent freezer burn. To serve, let frozen pieces warm at room temperature for a few minutes. This fudge makes a lovely homemade gift or a special treat for holidays like Valentine’s Day.