Festive season or not—when I’ve got a sweet tooth and very little time, this condensed milk fudge is my go-to treat. It’s rich, melts in your mouth, and comes together in minutes with zero fuss. No candy thermometer, no constant stirring, no standing at the stove like you’re running a sweet shop.
Just three ingredients, a microwave, and maybe a few fun toppings if you’re feeling extra.
Why I Always Keep This Recipe Handy
Life’s busy. Some weeks, I barely manage to cook lunch before dinnertime rolls around again. So when I want to whip up something sweet for my family—or let’s be honest, for myself—I reach for this simple fudge recipe.
It’s saved me during festival prep, birthday weeks, school potlucks, and even on random weekday evenings when I needed a 5-minute win.
What I love most:
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No stovetop required (hello, microwave!)
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Takes just 5 to 10 minutes of active time
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Easily customizable with flavors, spices, and mix-ins
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Tastes like actual burfi when you add Indian flavors like thandai powder
The Only 3 Ingredients You Really Need
You don’t need a pantry full of supplies for this one. Just these basics:
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Sweetened condensed milk – The creamy base that gives this fudge its classic melt-in-the-mouth texture.
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Chocolate of choice – White chocolate for a burfi-like flavor, but dark or semi-sweet also works beautifully if you want something richer.
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Flavoring – Vanilla extract, a pinch of cardamom, thandai powder, citrus zest—this is where you can get creative!
If you want to make it taste like a classic Indian sweet, thandai powder is magic. But even just some crushed cardamom and fennel can bring that festive feel.
How I Make It (Microwave Version)
This is my lazy-day method. All you need is a microwave-safe bowl and a spoon.
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Add the chocolate and condensed milk to the bowl. Microwave in 30-second bursts, stirring in between, until smooth and melted.
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Stir in flavorings and any mix-ins you’re using—nuts, dried fruit, spices.
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Pour into a lined tray or silicone mold. Smooth the top and let it set at room temperature or in the fridge.
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Once firm, cut into squares and enjoy!
That’s it. No waiting around, no worrying about burning anything, and no mess to clean up (okay, just one bowl).
Stove-Top Option
If microwaves aren’t your thing, you can use the double boiler method too. Just place a heat-safe bowl over a pan of simmering water and melt the chocolate and condensed milk slowly, stirring now and then.
Flavor Ideas & Fun Variations
The beauty of this fudge is how flexible it is. I’ve made dozens of versions over the years, depending on what I had in the kitchen or what mood I was in.
Add-Ins I Love:
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Chopped nuts (cashews, pistachios, almonds)
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Raisins, dried cranberries, or dried figs
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Chocolate chips or caramel bits
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Crushed biscuits or cereal for crunch
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Pretzel pieces or roasted coconut
Flavor Ideas:
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Vanilla + cardamom = classic burfi vibes
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Lemon zest or orange zest for a citrus twist
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Thandai powder for a Holi-inspired treat
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Peppermint extract + crushed candy canes for winter holidays
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Pumpkin spice in the fall with dark chocolate
Natural Color Options:
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Matcha for green
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Beetroot powder or freeze-dried raspberry powder for pinks/reds
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Turmeric for golden yellow (just a pinch!)
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Avoid water-based colorings—they’ll ruin the texture
Want It Softer or Firmer?
This is super easy to control:
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Use ¼ cup less chocolate for a softer, creamier fudge.
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Use ¼ cup more chocolate for a firmer, sliceable square.
What It Tastes Like (And Why Everyone Loves It)
This fudge has that rich, milky sweetness we associate with classic Indian mithai—but it’s lighter on the prep and heavier on the reward. When you bite into it, it holds its shape but melts almost instantly. And if you use Indian spices, it’s almost indistinguishable from burfi. No one ever believes I made it in the microwave.
I’ve gifted this during Diwali, Eid, and Christmas—and I always get texts later asking for the recipe. It also makes a great after-dinner bite with tea or coffee.
How Long Does It Last?
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Room Temp: Keeps for about 2 weeks in an airtight container.
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Fridge: Around 1 month if chilled.
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Freezer: Individually wrap pieces and store in a container—it’ll last 3 to 4 months.
I sometimes double the batch and freeze half for when I need a sweet fix and don’t want to make anything.
A Personal Note
This recipe has been my little kitchen lifeline during some of the busiest (and emotionally chaotic) seasons of life—postpartum days, sick kids, stressful workweeks. It’s a small act of joy that reminds me I can still create something beautiful even when time and energy are running low.
Some days, I whip it up after the kids go to bed just for myself. It’s comforting. It’s easy. It feels like a win.
Easy Chocolate Condensed Milk Fudge
This dreamy fudge is rich, creamy, and comes together with just three ingredients and a few minutes of prep. Whether you’re whipping up a last-minute party dessert or gifting a homemade sweet, this recipe never fails.
Ingredients
Basic Fudge Base
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 600g (about 3 cups) high-quality white chocolate chips
Optional Add-ins (Thandai Fudge Variation)
- 1 tbsp Thandai powder
- Pinch of ground black pepper
- ¼ tsp ground cardamom
- Generous pinch of saffron
Toppings (for garnish)
- 1 tsp dried rose petals
- ¼ cup roasted pistachios, chopped
- ¼ cup roasted almonds, chopped
Instructions
- Start by lining a 7- or 8-inch square pan with parchment or wax paper. Doubling the lining makes it easier to lift the fudge later.
- Pour the condensed milk into a microwave-safe mixing bowl and heat for about 1 minute—this helps loosen it slightly.
- Stir the white chocolate chips into the warmed milk and microwave the mixture in 30-second intervals, stirring between each round. Continue until the chocolate is fully melted and smooth. This should take about 3 minutes total.
- Once melted, give the mixture a gentle stir to smooth it out.
- For Thandai Fudge: Add the Thandai powder, saffron, cardamom, and black pepper right after the first round of warming the condensed milk. Whisk until smooth before adding the chocolate chips.
- When your base is ready, stir in any flavorings and gently fold in nuts or spices if using. Pour the mixture into the prepared pan and use the back of a spoon or spatula to level it out.
- Sprinkle any toppings you’d like—rose petals, pistachios, almonds—right over the surface and lightly press them down.
- Cover the pan with foil or cling wrap and refrigerate for 3–4 hours, or until the fudge is firm to the touch.
- Once set, lift the fudge out of the pan and cut it into bite-sized squares using a sharp knife.
Notes
- This recipe is easy to customize with flavor extracts, nuts, crushed candies, or spices.
- Store in an airtight container in the fridge for up to 10 days.
- Great for edible gifts, holiday trays, or quick potluck treats.
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 15Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 8mgCarbohydrates 1gFiber 0gSugar 1gProtein 0g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Whether you’re making this condensed milk fudge for a festival, potluck, or just a Tuesday evening, I hope it brings you the same sense of joy and ease that it’s brought me. Play around with flavors, get the kids involved, or wrap up a few pieces as edible gifts.
It’s one of those recipes that makes you feel like you’ve done something special—even when it only took 10 minutes and one bowl.
Try other Fudge recipes: