Making fudge at home doesn’t have to be intimidating or even hard to do! With just four ingredients and a microwave, you can create velvety smooth and creamy vanilla fudge. No stovetop, no candy thermometer—just sweet, creamy perfection every time. It’s a fantastic treat for holidays, gifting, or indulging your sweet tooth.

For more delicious easy treats, try our quick and easy toffee or indulge in Oreo truffles.

Why Our Recipe

  • Made in the microwave, no stovetop or candy thermometer required!
  • Velvety smooth fudge every time with our foolproof recipe using just 4 ingredients.
A stack of 3 pieces of vanilla fudge on marble.

Let’s be honest, not all fudge is created equal. We have all experienced some gritty, sub-par fudge in our lives. Foolproof fudge made with sweetened condensed milk is quick, easy, and completely smooth. We know you’ve been led astray in the past, but trust us, this truly is the best and creamiest fudge ever!

Ingredient Notes

An overhead view of the ingredients needed to make foolproof vanilla fudge.
  • Sweetened Condensed Milk: This is the base for your fudge. Look for a 14-ounce can of sweetened (not evaporated) milk.
  • White Chocolate Chips: Choose good-quality white chocolate chips for the best flavor. Cheaper options may not melt as smoothly.
  • Butter: A small amount of butter adds richness and helps with the melting process.
  • Vanilla Extract: Use pure vanilla extract for the best flavor.

Optional Additions

This fudge is silky smooth perfection on its own, but you can also play with it!

Mix-ins: Stir in chopped nuts, mini marshmallows, or crushed cookies just before spreading the fudge in the pan. Oreos, graham crackers, and gingersnaps are all great options for cookies. Use 1/2 cup for any option.

Toppings: Sprinkle crushed candy canes (1/4 cup), flaky sea salt (1/2 teaspoon), or sprinkles (1/4 cup) on top before refrigerating. Let’s be honest, sprinkles of any color can transform a humble vanilla fudge to make any event a celebration.

Parchment Paper

Cut a piece of parchment paper slightly longer than the pan, about 12×12 inches. This ensures there’s enough overhang on two opposite sides to create “handles” for lifting the fudge out. You can lightly grease the pan before adding the parchment paper, which helps it stay in place. Avoid using wax paper, as it may stick to the fudge and tear when you try to lift it out.

Squares of homemade vanilla fudge on a marble tray surrounded by white chocolate chips.

Troubleshooting: Fudge Doesn’t Set

If your fudge doesn’t set properly, the most common culprit is your ingredients, but other causes can bring trouble too.

White Chocolate Chips: Low-quality or off-brand chips may not melt correctly or contain enough cocoa butter, leading to softer fudge. Avoid using alternatives like carob chips, sugar-free chocolate chips, or other substitutes.

Sweetened Condensed Milk: Be sure to use full-fat sweetened condensed milk, not low-fat or fat-free versions, as they won’t provide the necessary richness and stability. Never substitute with evaporated milk, regular milk, cream, or half-and-half.

Overheating: Overheating the mixture can lead to problems. Overheating can cause the chocolate to seize. Melt the ingredients in short bursts in the microwave, stirring thoroughly after each interval, until the mixture is just barely melted and smooth.

Humidity: Humid environments can interfere with fudge setting. Try refrigerating it longer or moving it to a cooler spot.

Fudge Fixes

If your fudge refuses to set up, cut up the fudge and place it in a microwave-safe bowl. Return the mixture to the microwave, melt it down again in 30-second increments, and thoroughly mix. Stir in 1/4 to 1/2 cup of powdered sugar or 1/2 cup crushed cookies to add additional thickness. Pour the remelted fudge back into a lined pan and refrigerate again.

Storage & Freezing Instructions

Refrigerate fudge in an airtight container or wrap it tightly in plastic wrap. Properly stored, it will stay good in the fridge for up to 2 weeks.

Freezing works best with small bricks of fudge rather than individual pieces. Divide an 8×8 pan into 4 larger squares. Wrap each piece individually in plastic wrap, then place them in an airtight, freezer-safe container or resealable freezer bag to prevent freezer burn. Fudge can be frozen for up to 3 months.

To thaw, transfer to the refrigerator for several hours or overnight.

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