What Is A Dump Cake?

Originating in the 1950’s, a dump cake is a simple dessert in which ingredients are “dumped” into a dish and baked. Most versions, such as my 3 ingredient lemon dump cake, resemble cobblers in that pie filling or canned fruit is dumped into a pan, covered with cake mix, topped with pads of butter, and then baked.

Can You Make a Dump Cake with Chocolate Cake Mix?

Yes! You can make a dump cake with chocolate cake mix by either using it in one of the cobbler recipes, such as replacing the white cake mix in my cherry dump cake recipe, or using the chocolate cake mix to make a quick cake that’s perfect for chocoholics.

4-Ingredient Chocolate Dump Cake

If you choose the cake option, I highly recommend my 4-ingredient chocolate dump cake recipe. It’s moist, flavorful, and super easy to make: all you have to do is dump the ingredients into a baking dish, mix them together, and bake.

Is It Really a Dump Cake?

Although some purists might say that the need to stir disqualifies this recipe from being classified as a dump cake, I disagree. Like other dump cakes, this dessert requires few ingredients and little preparation–it’s mostly just opening boxes of pre-measured ingredients and pouring them into a baking dish. And just like other dump cakes, everything is done in one dish, so cleanup is a breeze.

Easy, Good for Beginner Cooks, and Crowds

Another good thing about this chocolate dump cake recipe is that there are no eggs! That means you can try the batter without worrying about the raw eggs.

Considering that this recipe is so simple, I think it still deserves to be classified as a dump cake. It’s good, easy, and since it’s made in a 9×13 pan, it’s great for crowds. If you try it, I know you’ll like it.

Chocolate Dump Cake Ingredients

To make this simple 9×13 dessert, you only need 4 ingredients:

Chocolate Cake Mix – 15.25 oz box. I used Devil’s food, but you can use any kind you want.

Instant Chocolate Pudding – 3.9 oz box. I used regular, but fudge, triple chocolate, etc. is OK.

Milk – 1.5 cups (360g). I used whole milk–powdered, actually–but you can use 1%, 2%, or even skim.

Butter – 1 stick, unsalted (113g). If using salted butter, omit the optional salt.

Optional Ingredients:

Although these ingredients aren’t necessary, I highly recommend adding:

Chocolate Chips – 12 oz bag. I used dark chocolate, but milk is fine as well.

Instant Coffee – 1 teaspoon. It really brings out the chocolate flavor.

Salt – About 1/4 teaspoon–I honestly didn’t measure. A bit of salt helps to balance out the flavors.

Tools for the Recipe

9×13 Baking Dish – Like other dump cakes, this recipe should be made in a 9×13 casserole dish.

What Type of Chocolate Cake Mix Should I Use?

Any kind you want! I used Devil’s food chocolate cake mix because that’s what I had on hand, but you could any type, including chocolate fudge, dark chocolate, milk chocolate, or even German chocolate.

Although your dump cake will turn out slightly different, I don’t think the finished dessert will be drastically different, so feel free to use what you have on hand and to experiment.

Can I Use Brownie Mix?

Yes! Use can definitely use brownie mix to make this 4-ingredient chocolate cake recipe. However, you will have to make a few adjustments to the recipe:

Add 1 teaspoon baking powder – Most brownie mixes have minimal (if any) leavening agent, so unless you want your cake to be flat, you need to add 1 teaspoon of baking powder.

Note the number of ounces – My box of cake mix was 15.25 oz, but I’ve noticed that many brownie mixes are around 18 oz, so you might want not want to use the whole box, or maybe use a bit more milk to make the batter.

According to Susie of MomsDinner.com, brownie mixes usually have more sugar and more cocoa powder than cake mixes. In spite of the difference, I don’t think you need to make any other changes in order to use brownie mix in this chocolate dump cake recipe.

How to Make 4-Ingredient Chocolate Dump Cake

Learning how to make a 4-Ingredient chocolate dump cake is easy. Just follow a few, simple steps:

Melt the Butter and Pour Into the Dish

After greasing the 9×13 pan with butter, the first step in my 4-ingredient chocolate dump cake is melting the butter. In the video I cut up the stick up butter, put the chunks in a glass measuring cup, and then melted the butter in the microwave–I think that’s probably the easiest way to do it.

When the butter is melted, pour it into the 9×13 pan and try to distribute it in the pan as evenly as possible. In the video you can see there were still a few bits of unmelted butter. This is an easy, forgiving recipe, so if some of the butter isn’t melted, that’s OK–it’ll get worked into the batter perfectly fine.

Add the Instant Pudding

Once the melted butter is in the dish, add the instant chocolate pudding by sprinkling it into the melted butter as evenly as possible. In a normal dump cake recipe, sprinkling in a dry ingredient evenly is important, but since this recipe calls for mixing everything together, this version is more forgiving.

Dump in the Cake Mix

Then, add the chocolate cake mix by “dumping” it into the pan, moving the bag over the pan so that you distribute the cake mix evenly. If you want to, you can use a fork or spoon to spread it out evenly in the pan, but that isn’t necessary–as with the instant pudding, since everything is going to be mixed into a batter, you don’t have to make sure the ingredients are distributed throughout the pan evenly.

Sprinkle in the Instant Coffee and Salt (Optional)

Although this chocolate dump cake is absolutely great with just 4 ingredients, I recommend adding 2 more at this point in the recipe if you want to take this dessert to the next level: salt and coffee.

Whatever you’re making, salt helps to bring out the flavors–even in desserts–so a bit of salt will make this chocolate dump cake even more flavorful. I didn’t measure, but I’d recommend adding 1/4 teaspoon.

As in my chocolate cake with peanut butter cream cheese frosting recipe, coffee enhances the flavor of chocolate. Even if you don’t really like coffee, I still highly recommend sprinkling in 1 teaspoon of instant coffee–it will make a big difference.

What Can I Add to Enhance the Flavor Besides Coffee?

However, if you absolutely hate coffee, a good alternative is 1 teaspoon of molasses. Chocolate chip cookie recipes almost always have brown sugar, so molasses and chocolate definitely go together.

Pour in the Milk

Next, add the milk. Try to pour the milk in evenly throughout the pan, but once again, you don’t have to be perfect. I used powdered whole milk because that’s what I had on hand, but regular whole, 2%, 1%, or even skim would be fine.

Honestly, I think you could even use plant-based milk, or if you absolutely have to, just water–the chocolate dump cake won’t be as rich, but it will still be good. Like I said earlier, this recipe is forgiving.

Stir the Ingredients to Make the Batter

Now it’s time to stir the ingredients together to make the batter. Avoid splashing against the sides so that the dish stays clean and the finished cake looks more presentable.

Smooth Out the Dump Cake Batter

Once the batter is formed, smooth it out so that it’s distributed evenly in the pan. I used a fork to mix the batter but a spoon to spread it out, but for spreading out the batter, I definitely recommend a spoon.

Add the Chocolate Chips (Optional)

Although this recipe is great with just 4 ingredients–along with the salt and coffee–adding chocolate chips will really take this dump cake to the next level. With the batter smoothed out evenly in the pan, sprinkle a 12 oz bag of chocolate chips on top of the cake. I used semi-sweet chocolate chips, but you could use milk chocolate, too.

By adding the chocolate chips at the end, they’ll sit on top of the cake–or sink down slightly–so they’ll be visible when the dump cake is done. This way, everyone will know that this cake not only has a chocolate batter but also chocolate chips: any chocoholic who lays eyes on it will definitely want a piece.

Can I Put the Chocolate Chips Inside the Cake?

If you’d rather have chocolate chips inside the dump cake, you definitely can. Although I would add them right before pouring in the milk, I recommend first putting the chocolate chips into a bowl, adding 1.5 Tablespoons of flour, and coating the chips with the flour, and then adding them to the pan.

Whenever you want chocolate chips, chopped nuts, or any other mix-ins evenly distributed in a cake, muffin, or other baked good, it’s best to first coat the small pieces with flour. That way, they’re much less likely to sink to the bottom during the baking process.

Bake the Dump Cake

Now that everything is in the 9×13 baking dish, it’s time to put the dump cake into the oven. I baked my 4-ingredient chocolate dump cake at 350F, uncovered, for 35 minutes.

After cooling for 15-20 minutes, it should be cool enough to serve. Enjoy!

How to Serve 4-Ingredient Chocolate Dump Cake

Although this 4-ingredient chocolate dump cake was delicious on its own, you could serve this cake with:

Ice Cream – There’s nothing like ice cream and cake, and this dump cake is no exception.

Whipped Cream – The fattiness of whipped cream helps cut through the sweetness of desserts. If you just need a little bit for a few servings, make my whipped cream with an immersion blender recipe–there’s nothing like homemade whipped cream!

Cool Whip – Cool whip or some other type of whipped topping would be good, too.

Caramel Sauce – As suggested by Stephanie Keeping of SpaceshipsandLaserBeams.com in her version of this recipe, caramel sauce would go great with this dump cake.

Can You Make This 4-Ingredient Chocolate Dump Cake Recipe Without Stirring?

Unfortunately, no. As I said earlier, some dump cake purists argue that since this recipe requires stirring, it isn’t really a dump cake, so you might be wondering if it’s possible to make this without stirring the ingredients.

I thought about it, and I don’t think this will work without stirring. As I say in the video, all chocolate cake recipes call for stirring–I think that agitating ingredients by mixing helps to combine the dry and wet ingredients. However, if you do make this dump cake without stirring, let me know how it turns out.

How to Tell When the Dump Cake is Done?

As with other chocolate cake recipes, it can be hard to tell when this dump cake is done since the cake doesn’t turn golden brown. You can tell that your 4-ingredient chocolate dump cake is done when:

It pulls away from the edge – Look for a small gap between the edge of the cake and the pan.

The top looks dry – The top of the cake no longer looks wet.

A toothpick comes out clean – If you insert a toothpick into the cake, it should come out clean, or in this case, mostly clean. This dump cake is supposed to be more moist than other chocolate cakes, so taking it out of the oven when the toothpick still doesn’t come out totally clean is OK.

Is 4-Ingredient Chocolate Dump Cake Supposed to Be Gooey?

Yes, to an extent, especially if served warm. This 4-ingredient chocolate dump cake is supposed to be more moist than normal chocolate cakes. And with chocolate chips, some are going to melt slightly, making the cake gooey, especially if it’s served warm.

Although the dump cake should be gooey, it shouldn’t be runny, especially when cooled. If you slice into the cake and it’s runny inside, it’s underdone. Likewise, if it’s gooey at room temperature, it’s underdone, too. If you find that your dump cake is underdone, simply put it in the oven for about 10 more minutes.

How to Store 4-Ingredient Chocolate Dump Cake

Storing your 4-ingredient chocolate dump cake is easy: simply put the entire pan in the refrigerator. If there isn’t enough room for a 9×13 pan, you can cut the cake into smaller pieces.

Although you could cover the pan with foil, I wouldn’t. I think that covering the cake may trap in moisture and making the cake soggy faster, but if you feel better covering it, go ahead and cover the cake lightly.

How Long Does 4-Ingredient Chocolate Dump Cake Last?

If stored in the refrigerator, this 4-ingredient chocolate dump cake should keep 2-3 days, possibly up to 5. However, after about the third day, it will probably start to lose flavor and get soggy.

Can You Make a Chocolate Dump Cake the Night Before?

Yes! You can definitely make chocolate dump cake the night before. Although you can make it ahead of time, I personally wouldn’t make it more than 24 hours in advance so that you can serve the cake, as well as leftovers, for a day or two before the quality starts to decline.

Can You Make a Chocolate Dump Cake in a Crockpot?

Yes! You can make a chocolate dump cake in a crockpot. I’ve never done it myself, but if you do, let me know how it turns out!

Can I Make this Recipe with Only 3 Ingredients that are Shelf-Stable?

Yes! If you only have instant pudding, cake mix, and dry or shelf-stable milk, you can still make this dump cake. It won’t be as rich without the butter, but it will be acceptable. I would increase the milk by 1/2 cup to 2 cups, and I would also make sure to spray the pan thoroughly to keep the cake from sticking.

Can I Make This Recipe Vegan?

Yes! If you have vegan chocolate cake mix and instant pudding, I think you could use plant-based milk as well. I’ve never used a vegan butter substitute, but I’m sure it would work in this recipe, too.

A Chef’s Review

This 4-ingredient chocolate dump cake recipe turned out great. With a deep, rich color and chocolate chip on top, it’s sure to grab the attention of chocolate lovers. Because of the 3 types of chocolate–pudding, cake mix, and the (optional) chips–it had a very strong chocolate flavor. Although salt and instant coffee are definitely optional, I still highly recommend them to bring out the flavor even more.

This dump cake was also very easy to make. Although a bit of stirring is required, it’s far simpler to make than most chocolate cakes since the ingredients are pre-measured and there’s minimal cleanup. And since this recipe makes a 9×13 cake, this dessert is perfect for beginner cooks who need to feed a crowd.

However, as a chef I have to admit that although this dump cake tasted good, it doesn’t have the same flavor as a “real” old-fashioned cake. If that’s what you’re looking for, this recipe isn’t for you. But if you want a quick dessert to satisfy a craving, this 4-ingredient chocolate dump cake recipe is perfect.

Possible Changes to the Recipe

Although I thought this dump cake turned out great, possible changes to the recipe include:

Different cake mix – I’m curious how a chocolate fudge or German chocolate cake mix would change the recipe.

Milk Chocolate Chips – I prefer dark chocolate, but I’m sure milk chocolate would be good in this recipe.

Peanut Butter Cups – Replacing the chocolate chips with broken mini peanut butter cups would be a good twist on this dessert.

4-Ingredient Chocolate Dump Cake Recipe Variations

Possible variations to this 4-ingredient chocolate dump cake recipe include:

Chocolate Cherry – Cherry pie filling would put a Black Forest Cake twist on this recipe.

White Chocolate Chips – I’m sure that white chocolate chips would work in this dump cake.

Chocolate Cream Cheese – The tanginess of cream cheese would go well with the chocolate.

These are just a few–honestly, the possibilities are endless!

More Dump Cake Recipes

If you liked this 4-ingredient chocolate dump cake recipe, be sure to check out:

Apple Cobbler with Cake Mix and Pie Filling – Technically a dump cake, it’s absolutely delicious.

Cherry Cobbler with Cake Mix – This 3-ingredient dump cake cobbler is super easy to make.

Strawberry Dump Cake – If you like strawberries, you’ll love this dessert.

Other Chocolate Recipes

If you have a chocolate craving, these recipes are just what you’re looking for:

Chocolate Milk with Cocoa Powder Recipe – No need to buy chocolate milk powder–use cocoa instead!

Sweetened Condensed Milk Fudge Recipe – With just 2 ingredients, this couldn’t get any easier to make.

4-Ingredient Chocolate Dump Cake Recipe Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post 4-Ingredient Chocolate Dump Cake appeared first on ParnellTheChef.

Why Sweetened Condensed Milk Fudge Is The Best

Fudge recipes come in many forms: some call for marshmallow fluff, some call for melted sugar–there are so many versions, it can be hard to choose the right one. Although flavor preferences vary, there’s no denying that in terms of ease, sweetened condensed milk fudge is the best because:

Few Ingredients – The base recipe has just 2 ingredients: a can of sweetened condensed milk and a bag of semi-sweet chocolate chips.

Easy, Fast Recipe – Using a microwave turns this into a 5-minute recipe from start to finish. Cleanup is minimal, too.

Microwave or Stovetop – Although I think most people will want to make the fudge in the microwave, the recipe is so versatile that it can be made in a pot on the stovetop, too.

Can Add Mix-Ins – I made my fudge plain, but you can add mix-ins like nuts if you want.

As you can see, the speed, ease, and simplicity of this sweetened condensed milk fudge recipe is what makes it amazing. If you need a quick chocolate treat, this is the best.

Sweetened Condensed Milk Fudge Recipe Ingredients

As previously stated, this recipe has very few ingredients. All you really need are:

Sweetened Condensed Milk – One 14 oz can. Be sure to NOT buy evaporated milk on accident.

Semi-Sweet Chocolate Chips – One 12 oz bag of semi-sweet chocolate chips. (If the chocolate chip bags in your area are now 10 oz due to inflation, I’ll address that later in the article).

But if you want, you can also add in:

Salt – About 1/4 teaspoon would help bring out the flavor.

Vanilla extract – Although recipes vary, I would recommend 1 teaspoon of vanilla.

Although the salt and vanilla extract would be nice additions, they aren’t necessary: you can make amazing homemade fudge with literally just 2 ingredients.

Possible Mix-Ins

This simple fudge recipe is great as is, but if you want to extra more extra and flavor, try adding:

Nuts – Pecans or walnuts would be my first choice, but peanuts would be delicious, too. Try roasting the nuts first to really bring out the flavor.

Marshmallows – These would add a nice, soft texture. To keep them from melting completely, I would layer them in with the melted chocolate when pouring the fudge into the casserole dish to harden.

Crushed Candy Canes / Peppermint Candies – These fudge mix-ins will really get you into the Christmas spirit.

M&M’s – Colorful candy-coated chocolate pieces would make this fudge very eye-catching. You could even use red, green, and white M&M’s around the holidays and yellow, pink, and purple for Easter or Mother’s Day.

Shredded Coconut – Chocolate and coconut go together a lot better than most people realize.

Honestly, the mix-in possibilities are endless!

Why It’s Important To Use a High-Quality Chocolate

My Recipe Mishap on YouTube

If you watch my YouTube video (link at bottom of page), you will see that the first time I made the recipe, the chocolate chips didn’t melt completely after 2 minutes in the microwave. In all honesty, I panicked a bit, and I added heavy whipping cream in the hopes that maybe that would “thin it out.”

That didn’t work, so I used my spatula to push the unmelted chocolate pieces against the side of the bowl to try to break them up–and this actually worked! I poured the fudge into the mold and let it harden, and when I tried it, even though it was good, it wasn’t what I was expecting–I think the cream took away from the chocolate flavor.

Be Careful – Some Chocolate Is Not Made For Melting

The comments section of that YouTube video show that my subscribers had different ideas as to what could have gone wrong. I’m not quite sure, but it may have been that I used an inferior quality chocolate…or at least, a chocolate that was not intended for melting.

Some chocolate chips do not melt very easily (especially lower-priced ones with less cocoa butter, or even chemicals that deter melting). Instead, they’re intended to be used in recipes where they will stay whole, as in chocolate chip cookies or chocolate chip banana bread. If you want your fudge recipe to go smoothly, I recommend using a high-quality chocolate.

How To Make Fudge With Sweetened Condensed Milk In The Microwave

Learning how to make fudge with sweetened condensed milk in the microwave is easy! Let’s go over the steps:

Prep Ingredients and Supplies

Besides the ingredients for the sweetened condensed milk fudge, the supplies you will need are:

Microwave-safe bowl – I usually use Pirex.

Spatula – For stirring the chocolate and sweetened condensed milk as they melt together.

Spoon – For scraping the bowl.

Casserole dish or bread pan – I used a 8×8 casserole dish as a mold for the fudge, but you can use a loaf pan, too.

Plastic Wrap – Lining the mold with plastic wrap makes removal easy.

A small plate – You will need a place to put your dirty spatula as the fudge cooks in the microwave.

Keep Your Supplies Dry!

Whether you are melting chocolate in the microwave or on the stovetop, it’s important that all your utensils are as dry as possible. As explained by Yumna of FeelGoodFoodie.com in her article on how to melt chocolate, small drops of water can make melting chocolate seize, turning it grainy and lumpy.

Prep The Mold Before You Begin The Recipe

This sweetened condensed milk fudge recipe is fast and easy. This recipes moves quickly, so just like when making rice krispie treats, I highly recommend getting the mold ready by putting the plastic wrap into the casserole dish or bread pan before you start.

By making sure the mold is ready to go, you can pour the hot fudge into the dish while it’s still liquid. Once this fudge has a few minutes to cool down, it starts to harden up and gets a lot harder to work with.

Add Ingredients To A Microwave-Safe Bowl

Once you have your supplies and prepared the mold, pour the sweetened condensed milk and semi-sweet chocolate chips into the microwave-safe bowl and mix to combine. It adding salt, you can add that now, too.

However, I would not add the vanilla extract until you are done cooking the fudge in the microwave so that you don’t accidentally burn off the alcohol. I would also wait to add any mix-ins like nuts or marshmallows, too.

Microwave In 30-Second Increments

When the chocolate chips and condensed milk are thoroughly combined, place the bowl in the microwave–uncovered–and cook on HIGH for 30-increments for a total of 2 minutes, stirring after each 30-second increment.

Although it may be tempting, I recommend NOT cleaning the spatula while the chocolate is melting in the microwave–as stated earlier, you don’t want a bit of water to cause the chocolate to seize. Just place the spatula on a clean plate or on wax paper in between the microwave increments.

After a total of 2 minutes in the microwave, the semi-sweet chocolate chips and sweetened condensed milk should be melted together. Stir it one last time to make sure all the chocolate is fully melted. See, that was quick and easy!

Add Vanilla Extract

If you want to add vanilla–or any other extract–go ahead and add it now that the fudge is out of the microwave.

Add Mix-Ins

Now that everything is melted together, you can add your mix-ins. If you’re adding marshmallows and you’re concerned about them melting into the fudge, you could layer them into the fudge in the mold.

First, sprinkle a few marshmallows into the prepared mold, then pour in some of the fudge to make a thin layer over the marshmallows. Sprinkle in a few more marshmallows, then pour in more fudge, and repeat. By keeping the marshmallows out of the hot bowl, you decrease the chance that they’ll melt completely.

Pour The Fudge Into A Mold

With the 8×8 casserole dish already lined with plastic wrap, I simply poured it into the mold. I used a spoon to scrape out any chocolate left in the bowl and the spatula to help level out the fudge in the dish. After a quick shake to really even everything out, it was ready to go.

Let The Sweetened Condensed Milk Fudge Harden

First, I let the fudge cool down on the counter for about 30 minutes so as not to shock my refrigerator. Then, I placed the dish in the refrigerator–uncovered–and let it harden.

Serve

Serving this fudge is easy. Simply grab the plastic wrap and lift it out of the mold so you can cut it easily. If you make this sweetened condensed milk fudge for the holidays, be sure to serve with Christmas cookies!

How Long Does It Take Sweetened Condensed Milk Fudge To Set?

If I remember correctly, from the time I poured the fudge into the mold to the time I served it, I think it took about 4 hours to set completely. If you’re making this for Christmas Eve, I would recommend making it in the morning.

How Many Pieces of Fudge Does This Recipe Make?

Although it depends on how big you cut the pieces, I would count on this recipe making 32 good servings. With each portion being about 3 bites, most people will be satisfied.

Chocolate Chip Bags Are Now 10 oz – Can I Still Make This Fudge?

Yes, you can! A lot of my older recipes call for 12 oz bags of chocolate chips, but now I think 10 oz bags are becoming more common. If you don’t realize you have a smaller bag until you’re about to make the recipe, you have two options:

Accept 2 fewer ounces – Honestly, I don’t think the recipe will be ruined if you use 2 fewer ounces of chocolate chips.

Add 1 Tablespoon cocoa powder – When adding all the ingredients to the microwave-safe bowl before melting the chocolate, add 1 Tablespoon of unsweetened cocoa powder. This extra chocolate will help account for having fewer chocolate chips.

Can I Make Sweetened Condensed Milk Fudge With Milk Chocolate Chips?

Yes, you can! If you really like milk chocolate, or if that’s what you have on hand / is on sale, I definitely think you could make this fudge with milk chocolate chips. However, it may be too sweet for some people, so (personally) I would still recommend using semi-sweet or dark chocolate chips.

Can You Make Sweetened Condensed Milk On The Stovetop?

Yes! What’s great about this recipe is that you don’t need to do anything special to make sweetened condensed milk fudge on the stovetop (no double boiler). Simply pour the chocolate chips and condensed milk into a pot and cook on medium heat until the chocolate is melted, stirring constantly.

After you turn off the heat, add in your vanilla and other mix-ins (if using). As you can see, the stovetop and microwave versions of this recipe are extremely similar.

Does Sweetened Condensed Milk Fudge Need To Be Refrigerated?

No! Although putting your fudge in the refrigerator helps the hardening process, it should not be stored in the refrigerator for any longer than overnight.

According to a TrioFudge.com article, storing fudge in the refrigerator can dry it out faster and make it pick up other scents and flavors from other foods in the refrigerator. That is why it’s best to store your fudge at room temperature.

Wrap it in wax paper, parchment paper, or even aluminum foil, and store in a cool, dry place. It’s also best to avoid direct sunlight. Even though sweetened condensed milk fudge contains dairy, the sugar in the condensed milk and chocolate chip acts as a preservative, so the fudge is perfectly fine stored at room temperature for 1-2 weeks.

Can You Freeze Fudge?

Yes! Simply cut the fudge into single servings, wrap the portions in plastic wrap or wax paper, and freeze. The fudge should maintain its quality for 2-3 months, if not longer.

How Long Does Condensed Milk Fudge Last?

This sweetened condensed milk fudge is so good, it probably won’t last very long, haha. However, if there is some left over, it should last:

At Room Temperature – 1-2 weeks

In The Refrigerator – 3-4 weeks (but once again, storing fudge in the refrigerator is not ideal)

In The Freezer – 2-3 months, if not longer

My Chocolate Chips Aren’t Melting – Help!

If you find that your chocolate chips aren’t melting, possible reasons why include:

Your microwave isn’t hot enough – Maybe your microwave as a different wattage, or you are using the MEDIUM setting instead of HIGH. If your chips still aren’t melted after 2 minutes, continue heating the condensed milk and chocolate chips in 30-second increments until they are melted together.

Your chocolate isn’t made for melting – As previously stated, some chocolate (especially lower-priced versions) have ingredients to make it heat-resistant so that it holds it shape when exposed to high heat. If your chocolate is being stubborn, do what I did in the video: brush the chips up against the side.

Why Is My Condensed Milk Fudge Grainy?

If your fudge is lumpy or grainy, the reason why could be that:

Water droplets entered the bowl – Be sure that all your supplies are clean before making the fudge.

Too much stirring while cooling – Stirring while fudge is in the cooling phase increases the likelihood that seed crystals will form early in the hardening process. That’s why letting fudge cool without stirring is important. So, once your chocolate chips and condensed milk are combined, don’t stir too much.

A Chef’s Review

My sweetened condensed milk fudge recipe made in the microwave was a huge success! It was fast, easy, and tasted delicious. Although I did have a slight mishap the first time I made the recipe, I learned the important of using a high-quality chocolate. But if I hadn’t panicked and added cream–and just brushed the unmelted chips against the side of the bowl–the first patch would probably have been OK.

If you’re looking for an easy fudge recipe for Christmas–or any time–this is it. Honestly, it doesn’t get any easier unless someone does it for you. However, even though it was very good, I still prefer marshmallow fluff fudge–but that’s just my opinion.

That being said, this recipe is definitely a winner–so I hope you give it a try!

Possible Changes To The Recipe

Although this recipe turned out great, some possible changes I’d like to make are:

Vanilla extract – I’m curious how this would change things

Add mix-ins – Nuts or marshmallows would be great.

Other Fudge Recipes

If you like this recipe, here are some other easy fudge recipe to check out:

Peanut Butter Fudge with Sweetened Condensed Milk – You only need 3 ingredients to make this.

White Chocolate Fudge with Sweetened Condensed Milk – This super simple recipe is perfect for holidays like Christmas.

Other Christmas Recipes

Be sure to check out my other holiday recipes such as:

Eggnog Cake with Box Mix – Cream cheese frosting, cinnamon, nutmeg make this cake amazing.

Sweetened Condensed Milk Fudge Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Sweetened Condensed Milk Fudge Recipe appeared first on ParnellTheChef.