4-Ingredient Fudge Recipe
This recipe will have you saying, "Oh fudge, this stuff is good!" Most of the time, making fudge is a labor of love, requiring several steps and ingredients. But, the key to good fudge isn't always in the prep time or amount of ingredients ... it just comes down to a simple science. Take, for example, this four-ingredient fudge, which is every bit as tasty and filling as it would be if you did it in the long, labor-intensive way.
Recipe developer Catherine Brookes came up with this simple recipe that is perfect for gifting or enjoying with friends and family. "This fudge is rich, buttery, sweet, and so moreish! It's fun to make and a great one to gift to friends and family too," Brookes raves. She also explains why she loves the four-ingredient method so much. "Just four simple ingredients are required to make this delicious fudge. Condensed milk and butter help to make the fudge super creamy and set just the right amount, while brown sugar adds that nice caramel taste," Brookes explains.
Gather the ingredients for this 4-ingredient fudge recipe
Once you are ready to begin, you will need to pick up only four ingredients to make this fudge. Just grab a can of sweetened condensed milk, whole milk, unsalted butter, and brown sugar. Once you have those items, you can get started on this four-ingredient fudge recipe.
Grease a baking pan and combine the ingredients
Grab a 7- or 8-inch square baking pan and grease it with butter. Then, line it with parchment paper as another layer of added protection.
To begin the actual cooking part, you will need to add all the ingredients to a saucepan. This includes condensed milk, whole milk, unsalted butter, and brown sugar. Place the saucepan on your stove and turn the heat to low. Continue heating until the butter melts and the sugar dissolves.
Boil the ingredients
Once the butter melts, turn the heat up and bring the liquid to a boil. Let the ingredients bubble for about 15 minutes, making sure to stir constantly so nothing sticks to the pan and burns.
Before you turn the heat down, you will need to check to be sure the fudge has boiled for long enough. To test, just drop a small spoonful of fudge into a bowl of cold water. If you can roll the fudge into a smooth ball between your fingers without it sticking and making a mess — that means it's ready to come off the heat.
Cool and mix
Remove the mixture from the heat and let it cool for about 5 minutes. "Make sure to leave the fudge to cool for the full 5 minutes before beating. Beating whilst too hot could result in a grainy fudge," Brookes warns.
Once cooled, transfer the mixture to the bowl of an electric stand mixer. Alternatively, you can use a hand mixer. Turn the speed to medium and beat for 5 minutes, until the mixture gets thick and loses its glossiness. "Beating the fudge mixture after boiling helps it to set super smooth and creamy," Brookes notes. After all, a smooth fudge is a happy fudge.
Add the fudge to prepared pan and let sit
Now, you can grab the pan that you prepped ahead of time and transfer the fudge. Be sure to smooth out the top in a nice, smooth and even layer.
Then, let the fudge sit for at least 6 hours at room temperature, which may be hard to avoid eating it — but it's a necessary step. After at least 6 hours, you can slice it into squares.
Serve and enjoy
Once you slice up the fudge, you can distribute and serve to your lucky guests. "Fudge is great to enjoy as a treat throughout the day or after dinner. You could even dip squares into melted chocolate," Brookes raves.
Anything left? "The fudge should keep well in an airtight container at room temp for up to 2 weeks," Brookes says. We hope this simple recipe changes the way you make fudge!
- 1 (14-ounce) can sweetened condensed milk
- ½ cup whole milk
- ½ cup unsalted butter
- 2 cups brown sugar
- Grease and line an 8-inch square baking pan.
- Place all ingredients in a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted.
- Bring the mixture to a boil and let it bubble for about 15 minutes, stirring constantly. To test whether the fudge has been boiled for long enough, drop a small spoonful into a bowl of cold water. If it can be rolled into a smooth ball between your fingers without sticking, it's ready.
- Let the mixture cool for 5 minutes.
- Transfer the mixture to the bowl of an electric stand mixer and beat on a medium speed for 5 minutes until thickened and no longer glossy. You can also do this with an electric hand whisk or by hand with a wooden spoon.
- Pour/spread the fudge into your prepared pan, smoothing it out in an even layer.
- Leave to set at room temperature for at least 6 hours before slicing into squares.
| Calories per Serving | 272 |
| Total Fat | 10.9 g |
| Saturated Fat | 6.9 g |
| Trans Fat | 0.3 g |
| Cholesterol | 32.6 mg |
| Total Carbohydrates | 42.2 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 42.0 g |
| Sodium | 54.2 mg |
| Protein | 3.0 g |
