This Milky Way fudge comes together without a candy thermometer and with just a few minutes of active time. It’s sweet, creamy, and perfectly fudgy every time you make it!
What’s the perfect homemade candy to satisfy all your chocolate cravings? Milky Way fudge!
Made with candy bars and just a few other ingredients, you can’t go wrong with a batch of this. And since it’s so quick to make, you can whip it up any time you get a hankering for a little something sweet.
Why you’ll love this recipe:
- You only need four ingredients and they’re all easy to find at any grocery store
- It’s basically foolproof because it’s made in the microwave without a candy thermometer
- This fudge keeps really well in the freezer so you can always have some on hand to feed a sugar craving
How to make your fudge
- Combine sweetened condensed milk, chopped candy bars, chocolate chips, and salt in a microwave-safe bowl
- Heat in the microwave, stirring every 30 seconds, until smooth
- Add more chopped candy bars and stir to combine
- Transfer to a square baking dish, then refrigerate until set (about 2 hours)
Recipe notes and tips
• You’ll need about 4 1/2 regular size Milky Ways or 14 mini ones.
• Sometimes the candy bars don’t melt well, just keep stirring—it’s fine to have a few chunks of un-melted candy, you just want everything mostly melted.
• Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up. (See below for more information on this.)
• I recommend spraying your knife with cooking spray before chopping your candy—that keeps the caramel from sticking to the knife.
• The recipe says to allow 2 hours for the fudge to set but yours might set up a little faster; it really just depends on the chocolate chips you use and how much you end up heating your fudge during the cooking process.
How to store your fudge
Uneaten Milky Way fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week.
The fudge can also be stored in the freezer (again in an airtight container, layered with wax paper) for about 2 months. Either eat it frozen or let it sit at room temperature to soften a bit before eating. (I actually really enjoy it when it’s straight out of the freezer because I eat it a little more slowly.)
Can I substitute evaporated milk
Unfortunately, you can’t sub evaporated milk for sweetened condensed milk in this recipe.
Sweetened condensed milk is evaporated milk that has sugar added. It’s much thicker than evaporated milk and one is not a substitute for the other.
Because of the consistency and additional sugar, sweetened condensed milk is necessary for this fudge recipe.
Did you make this fudge? Great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
Milky Way fudge is an easy, homemade candy that anyone can make. There's no candy thermometer required and it only takes a few minutes of active time!
- 2 cups semi-sweet or milk chocolate chips
- 14 ounces sweetened condensed milk
- 1/4 teaspoon salt
- 8 ounces chopped Milky Way candy bars*
- Spray an 8-inch square baking pan with cooking spray and line the bottom with parchment paper (or wax paper or aluminum foil). Set pan aside.
- Combine the chocolate chips, sweetened condensed milk, salt, and half of the chopped candy bars in a large microwave-safe bowl.
- Heat in 30-second intervals, stirring well after each interval, until the chocolate is melted and the mixture is smooth. (Sometimes the candy bars don’t melt well, just keep stirring—it’s fine if you have a few bits of unmelted candy; you just don’t want huge chunks.)
- Fold in the remaining candy bars, then scrape into the prepared baking dish and smooth into an even layer.
- Refrigerate until set, about 2 hours. Once set, slice your fudge and serve.
- *You’ll need about 4 1/2 regular size candy bars or 14 mini candy bars.
- Uneaten Milky Way fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week. It can also be stored in the freezer (again in an airtight container) for about two months.
- Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up.
- I like to spray my knife with cooking spray before I chop the candy—that keeps the caramel from sticking.
- Don’t add all of the candy bars in the beginning; adding half of them at the end ensures you have chunks of unmelted caramel and nougat throughout the fudge.