Evaporated Milk Fudge

My grandma always kept a few cans of Carnation evaporated milk on hand so she could make this old fashioned Evaporated Milk Fudge anytime she wanted. I always think of her whenever I see that red and white can. This fudge is rich, creamy and chocolaty, and it comes together in just a few minutes.

This evap milk fudge starts with butter, evaporated milk, sugar and a little salt boiled together on the stove. Then you stir in mini marshmallows, semi-sweet chocolate chips and vanilla until everything melts into a smooth, glossy fudge. Pour it into a lined pan, chill it, and cut it into squares. There’s no candy thermometer and no beating by hand, so it’s one of the easiest homemade chocolate fudge recipes you can make.

Why My Family Loves It

• No candy thermometer: A short, timed boil does the work, so this easy evaporated milk fudge is perfect for beginners.
• Simple ingredients: Everything is a pantry staple. A can of evaporated milk sits in the pantry until you need it, just like Grandma’s did.
• Just the right size: An 8×8 pan makes a batch of small squares, plenty for a cookie tray. The hard part is keeping my hubby out of it until then!
• Made for the holidays: It’s a natural fit for the holiday season, from Thanksgiving dessert tables to Christmas cookie trays. As far as candy recipes go, it doesn’t get much more classic than this.

If you’ve ever made the famous Carnation evaporated milk fudge recipe, this one will feel familiar. It just has a little more chocolate, which I think makes it even better.

Ingredients You’ll Need

• Evaporated milk: This is canned milk with about 60 percent of the water cooked off, so it’s thicker and creamier than regular milk, with no added sugar. Grab the right can, because sweetened condensed milk won’t work here.
• Granulated sugar: Plain white sugar sweetens the fudge and gives it body as it boils.
• Butter: I use regular salted butter.
• Salt: Just a little bit balances all that sweetness and makes the chocolate taste deeper.
• Miniature marshmallows: They melt right into the hot mixture and make the fudge extra creamy. Mini ones melt fastest.
• Semi-sweet chocolate chips: These give the fudge its classic chocolate flavor without being too sweet.
• Vanilla extract: A splash rounds out the chocolate.

If you’re looking for a fudge recipe without condensed milk, this is it. All you need is the evaporated kind. The exact measurements are in the recipe card below.

How to Make Evaporated Milk Fudge

The stovetop part only takes about 5 minutes, which is why recipes like this are often called 5 minute fudge. Things move fast, so measure everything and line your pan before you turn on the burner.

Step one: Line an 8-inch square pan with parchment paper or aluminum foil, leaving a little hanging over the sides so you can lift the fudge out later. Lightly spray it with nonstick cooking spray.

Step two: Combine the sugar, butter, evaporated milk and salt in a medium saucepan. Set it over medium heat and stir as the butter melts and the mixture comes to a boil.

Step three: Once it reaches a full boil, cook for 4 to 5 minutes, stirring constantly. Keep a wooden spoon moving along the bottom of the pan so the sugar mixture doesn’t scorch.

Step four: Take the pan off the heat. Right away, stir in the mini marshmallows, chocolate chips and vanilla. Stir fast, just until the fudge mixture melts and looks smooth, about a minute or less.

Step five: Pour the evaporated milk fudge into the prepared pan and spread it into an even layer. Chill it in the refrigerator for at least 2 hours, or up to overnight.

Step six: It’s best if the fudge is completely firm before cutting. The easiest way to get it out is to lift it by the parchment paper, then cut it into small squares with a sharp knife.

Substitutions and Variations

• Chocolate peanut butter fudge: Swap 1 cup of the chocolate chips for peanut butter chips. If you love peanut butter, my Easy Peanut Butter Fudge is another one to try.
• Chocolate walnut fudge: Stir in about 1 cup of chopped walnuts or pecans along with the chocolate chips. If you like nuts in your fudge, try my Maple Walnut Fudge.
• Rocky road fudge: Stir in about 1 cup of chopped walnuts, spread the fudge in the pan, then press a handful of extra mini marshmallows on top before it chills.
• Milk or dark chocolate fudge: Use milk chocolate chips in place of semi-sweet for a sweeter, milder fudge, or dark chocolate chips for a richer one.

Tips and Common Mistakes to Avoid

• Get everything ready first: Once the mixture boils, you can’t walk away. Have the marshmallows, chocolate chips and vanilla measured and sitting next to the stove.
• Give it room: Use a medium saucepan or a heavy bottom pot, since the mixture bubbles up as it boils.
• Time the boil: The cooking time matters. Start counting once it’s at a full rolling boil and keep stirring the whole time. If you cut the boil short, the fudge may stay soft. If it boils too long, you can end up with dry, crumbly fudge.
• Avoid grainy fudge: Grainy fudge comes from big sugar crystals. For smooth, creamy fudge, stir as it heats so the sugar dissolves, and don’t scrape the crusty bits from the sides of the pot into your fudge.
• Cut it cold: Let the fudge cool completely in the fridge, since it cuts cleanest when it’s cold. The best way to get neat squares is to dip your knife in hot water and wipe it dry between cuts.

How to Store Fudge

• Room temperature: Set it out for a party or a dessert table, then put leftovers back in the fridge.
• Refrigerator: Wrap evaporated milk fudge tightly in plastic wrap or keep it in an airtight container in the fridge for up to 1 week.
• Freezer: Wrap it in waxed paper, then foil, and slip it into a freezer bag. Freeze it for up to 8 weeks, and unwrap it completely before it thaws.
• Gifts: For homemade fudge gifts, line a tin or box with waxed paper and stack the evaporated milk fudge squares between the layers. Make it a few days before a cookie exchange and keep it chilled until you hand it out.

Evaporated Milk Fudge FAQs

What does evaporated milk do to fudge?

With so much of the water cooked off, evaporated milk gives fudge a creamier texture than regular milk would. It isn’t sweetened, so the granulated sugar does all the sweetening.

Is fudge better with evaporated milk or sweetened condensed milk?

Both make great fudge, but they work differently. Evaporated milk gets boiled with sugar on the stove. Sweetened condensed milk already has the sugar in it, which is why it works in quick no-boil recipes like my Easy 3 Ingredient Fudge. Don’t swap one for the other.

Can you make 3 ingredient fudge with evaporated milk?

Most 3 ingredient fudge recipes use sweetened condensed milk instead, because the sugar is already in the can. Evaporated milk needs sugar and a quick boil, so this version takes a few more ingredients.

How do I know when it’s at a full rolling boil?

A full rolling boil is when the whole pan bubbles hard and the bubbles keep going even while you stir. That’s when you start timing the 4 to 5 minutes.

Can I use marshmallow creme instead of mini marshmallows?

Marshmallow creme makes a slightly different fudge. If you have a jar of it in your pantry, make my Fantasy Fudge instead, since that recipe is built around it.

Grandma knew what she was doing when she kept those cans in her pantry. This evaporated milk fudge is simple, creamy and just right for sharing, so grab a can on your next grocery run. If you need an easy chocolate fudge recipe to share this season, this is the one. I hope it becomes a holiday tradition at your house, too!

More Easy Fudge Recipes

• Fantasy Fudge
• Easy 3 Ingredient Fudge
• Easy Peanut Butter Fudge
• Maple Walnut Fudge
• Sugar Cookie Fudge
• Velveeta Fudge