My easy fudge recipe without condensed milk is amazing! Deliciously creamy no cook no fail fudge, made with powdered sugar. Make it for Christmas- it only takes 15 minutes!
OK, who doesn’t love chocolate desserts? I can’t resist them, especially during the holidays. My mom made this Christmas fudge every year and it’s a family favorite recipe. The consistency reminds me a lot of the popular See’s fudge. Beyond the creaminess, there are many other things to love about this dessert, though.
Why make this easy fudge recipe?
There are thousands of other fudge recipes out there, so why make this one? Well, because my recipe really is the easiest one that doesn’t use condensed milk. It’s also the creamiest, and best tasting chocolate fudge that I’ve eaten.
- Rich and creamy
If you’ve eaten rich desserts before, just wait until you try this one. This chocolate fudge is sinfully decadent! Keep reading to learn what the secrets are to creating that super-rich chocolatey flavor and creamy consistency.
By the way, if you’re crazy for decadent desserts like I am, be sure to check out my recipes for chewy chocolate peanut butter cookies and chocolate creme brulee. All I have to say is, be sure to have a tall glass of milk on standby.
- No condensed milk
I should note that this fudge recipe without condensed milk is NOT dairy free. There is butter involved, as well as chocolate, but you can easily substitute plant-based ingredients for the dairy products.
Plant based butter is a great option, and there are a few brands of dairy free chocolate available. If you want or need a completely dairy free vegan fudge, check out this recipe for mocha almond fudge. It’s gluten free too.
- No cook, no fail fudge
Learning how to make fudge the traditional way takes a lot of practice. You have to cook the sugar and chocolate with precise measurements, and the timing is crucial.
Also, you need the sugar to crystallize just enough to make a creamy fudge, but overcooking sugar is easy to do, and it has tragic results.
I’m telling you, this is a no fail fudge, because there’s no cooking involved. It’s so quick, you can have a batch ready in 15 minutes; perfect for Christmas!
Ready to make fudge the easy way? Let’s do this!
Ingredient notes and substitutions
- Chocolate – There aren’t very many ingredients in this fudge recipe, so be sure to use the best quality chocolate you can afford. I use semi-sweet chocolate chips, but you could also grate down a bar or block. If you prefer dark chocolate, go for it; any type or variety works fine.
- Powdered sugar – This is also known as confectioner’s sugar. The non-granulated consistency of the sugar is one of the reasons why this is such a creamy chocolate fudge.
- Eggs – This is where all of you seasoned Christmas fudge makers will start shaking your head in disbelief. EGGS in fudge? Say what?
I can’t explain the science behind how or why using eggs instead of condensed milk works. All I can say is that making a fudge recipe without condensed milk and with eggs will get you plenty of attention… and requests for the recipe.
- Nuts – These are completely optional because sometimes you feel like a nut, sometimes you don’t. Walnuts, pecans, cashews, or any other nut of your choice works.
Just be sure to chop the nuts into very small pieces so they don’t overpower the flavor of your chocolate fudge.
You could even customize this easy fudge recipe with other add-ins like mini marshmallows, dried fruit, or candies like mini M&Ms or Reese’s Pieces. It’s Christmas fudge… go crazy and use whatever will strike Santa’s fancy.
Another flavorful Christmas fudge recipe
If you’re into experimenting with traditional flavors of fudge, be sure to check out my recipe for pumpkin rocky road microwave fudge. Instead of using traditional rocky road ingredients, I use holiday inspired ingredients like pumpkin, dried cranberries and nuts. It’s SO good, and it’s made in the microwave!
Easy fudge recipe notes
- Stir gently – Remember that the fudge has powdered sugar in it, so stir slowly to avoid a sweet sugar dust storm.
- Chill for at least 3 hours – Yes, this easy fudge recipe without condensed milk does take a while to set up. If you’re the impatient type, you can pop it in the freezer for 15 to 20 minutes to start setting it up, but don’t freeze it completely.
- Keep it refrigerated – Keeping it chilled is key to its creaminess. It dries out quickly if it’s left out at room temperature.
- It’s VERY rich! To give you an idea of how rich this chocolate dessert is, the pan size is 8 x 8 inches, and I cut the fudge into 64 squares. They’re tiny but sinfully delicious!
Enjoy, and happy holidays!
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This post, originally published on Kevin is Cooking Feb. 17, 2013, was last updated with new content on Dec. 3, 2021.
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Easy Fudge Recipe without Condensed Milk
Ingredients
- 12 oz. chocolate chips
- 1/2 cup butter
- 4 1/4 cups powdered sugar sifted
- 2 large eggs (See Note 1)
- 1 tsp vanilla extract
- 1 cup chopped walnuts optional
Instructions
- Melt the chocolate and butter in a saucepan over medium-low or low heat.
- In a large mixing bowl, combine the sifted powdered sugar and eggs, mixing well but carefully, as it dusts up quite a bit!
- Add the melted chocolate mixture and vanilla extract to the bowl with powdered sugar and eggs. Mix thoroughly to incorporate
- Add the nuts if desired and mix to thoroughly incorporate.
- With a spatula, pour chocolate fudge mixture into a well-greased 8×8" pan. Refrigerate for at least 3 hours, or until firm. Slice into (64) bite sized pieces and serve. Refrigerate when it's not being served.
Notes
- The risk of getting salmonella from a raw egg is about 1 in 20,000. Pasteurized egg products are an excellent alternative to raw eggs. The eggs are pasteurized right in the shell using patented all-natural processes to kill the bacteria effectively so that salmonella is no longer an issue. So, pasteurized eggs are completely safe to use uncooked. There is a great way to do it yourself if you can’t find them at your market. Read about it here from my friend Liz, over at her blog, Sugar Geek Show.
- Nutrition shown is per piece of fudge without nuts.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
So what about the raw eggs
Sarah, good question. The risk of getting salmonella from a raw egg is about 1 in 20,000. Pasteurized egg products are an excellent alternative to raw eggs. The eggs are pasteurized right in the shell using patented all-natural processes to kill the bacteria effectively so that salmonella is no longer an issue. So, pasteurized eggs are completely safe to use uncooked. There is a great way to do it yourself if you can’t find them at your market. Read about it here from my friend Liz, over at her blog, Sugar Geek Show. I hope this helps.
Oh, kevin try putting macaroons in it. I dont know how to make macaroon cookies so i bought some really good ones. Im going to either layer the bottom of a glass pan or break it up in them. I put one on top the other last year just to try and we all went nuts over it. So yummy
That sounds like an amazing addition, Penny!
This recipe was in a magazine years ago when my kids where little. A woman accidentally bought the recipe and was charged 300 dollors after they gave her the recipe she tried giving it back and the candy store wouldn’t. They ended up in court and she lost. To get back at them she told her story and gave this recipe to be published. My mom shared it with me and i have been making this every year for the past 30 + years. Posted it many times and shared it in our Military wives cookbook Best fudge ever
Very interesting, Penny! I’ve never heard the story of where the recipe came from, so thanks for sharing. 🙂
That woman was my aunt’s friend from Portland Oregon
Hey Kevin, love ALL your recipes from your sites! Such a huge variety, you are one of my absolute favorites! Quick question, did you use semi-sweet or milk chocolate chips or is it just preference? Thanks!
Thanks so much Dawn! I typically use semi-sweet, but you can use whatever you prefer!
Hi Kevin,
I’m thinking on changing the chocolate chips to white chocolate, that shouldn’t be a problem right?
Can’t say as I have not tried it, but if you do, please let me know and I’ll add to the recipe Notes Leslie. My thoughts are it should work. Have a wonderful holiday!
Kevin, I’m going to try this with Lily’s chocolate (stevia sweetened) and stevia confectioners sugar. Don’t be insulted, I am a true sugar addict and I’m try to avoid pre-diabetes lol. I’ll let you know how it turns out.
Yes let me know how it turns out!
I have made this recipe for years. The only difference is my recipe calls for a 4 oz plain chocolate bar… I don’t like storing it in the fridge. Can the eggs be omitted? Or should I leave out the extra chocolate? Mine is always sift when set out to serve.
Thank you for the reply and ideas
Diana
I have only made it this way as written for years, and it always is a hit.
B
Too many calories n carbs any less or substitutes?
That’s what a great candy/dessert usually is unfortunately Josie!
I am going to make this fudge for my daughter, who is allergic to dairy and peanuts. I can easily use a substitute for the butter. But are the eggs a concern? IT would seem that they would not be cooked through. Are the melted ingredients warm enough to “cook” the eggs in the mixture? My husband’s grandmother gave me this recipe as well, but I had never made it due to my concern about the eggs. Her recipe indicates the fudge should be refrigerated when not serving. Any input you have would be appreciated.
I personally have never had an issue with the eggs Ginger. I highly recommend this and yes, refrigerate when not serving. Enjoy!
I always buy eggs in the little carton that say they are pasteurized when I make this fudge. Happy Holidays..
pas·teur·ize: /ˈpasCHəˌrīz; verb, past tense: pasteurized; past participle: pasteurized
subject (milk, wine, or other products) to a process of partial sterilization, especially one involving heat treatment or irradiation, thus making the product safe for consumption and improving its keeping quality.
Great, thanks for the tip Sheri.
PS – You really must try it with the mint chocolate chips or peanut butter chips. Woah! Our favorite could be (too hard to nail down for sure though) the peanut butter and chocolate fudge layered and then slightly swirled together.
Now that sounds wonderful. I love the peanut butter chocolate combo Sheri. 🙂