Milky Way Fudge

This Milky Way fudge recipe came about last Christmas when I was elbow-deep in holiday baking and realized I'd run out of ideas but still had a pile of candy bars left from Halloween. My kids had totally lost interest in them (shocking, I know), so I figured I'd try incorporating them into fudge. Holy moly, what a game changer! The candy bars melt just enough to create these pockets of gooey caramel and nougat throughout the fudge that are absolutely to die for. It's become everyone's favorite holiday treat, though I've definitely made it "just because" on random Tuesdays too.

Why You'll Love This Recipe

• It's practically foolproof, even if you've never made fudge before
• The candy bar chunks create amazing surprise pockets of caramel and nougat
• You only need a handful of ingredients, and there's no candy thermometer required
• It makes a ton of servings, perfect for sharing (or not – no judgment here)

Last Valentine's Day, I surprised my husband with a batch, and he literally hid the container behind the veggie drawer in the fridge so the kids wouldn't find it. When I busted him sneaking a piece at midnight, he just said, "This is too good to share." Coming from a man who normally has zero sweet tooth, that's saying something!

Key Ingredients

• Semi-sweet chocolate chips - I've tried this with milk chocolate, but it ends up way too sweet. The semi-sweet provides the perfect balance with the already sweet candy bars. One time I used a fancy brand of chocolate chips that cost twice as much, and honestly couldn't tell the difference, so stick with your regular grocery store brand.
• Sweetened condensed milk - This is the magic ingredient that makes this fudge so foolproof. Make sure you're using sweetened condensed milk, not evaporated milk – I made that mistake once and ended up with chocolate soup!
• Milky Way bars - Obviously important here! I use the regular size bars, not the minis or fun size. If you're a dark chocolate fan, the Midnight Milky Ways work great too. I've even used the Simply Caramel ones when I wanted more caramel pockets.
• Butter - A little bit of butter adds this silky texture that makes the fudge melt in your mouth. I always use unsalted so I can control the saltiness, but salted works in a pinch – just don't add any extra salt.

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Step-by-Step Instructions

• Low and slow - When melting everything together, keep that heat LOW. The first time I made this, I got impatient and cranked up the heat, which resulted in grainy, separated fudge. Now I just put on a podcast and stir occasionally while everything melts together nice and slow.
• Stirring strategy - Use a silicone spatula to stir, and make sure you're scraping the bottom of the pan regularly as you stir. This helps prevent scorching and ensures everything melts evenly.
• Candy chopping - Don't cut the Milky Ways too small, or they'll just melt completely into the fudge. I aim for chunks about the size of my thumbnail so you get a nice bite of candy bar in each piece of fudge.
• Layering technique - I like to reserve some of the bigger candy chunks to press into the top of the fudge. Not only does it look prettier, but it also gives people a hint about what's inside. Plus, who doesn't love a piece with extra candy?
• Cooling patience - The hardest part! It needs a full two hours in the fridge to set properly. I've tried rushing it in the freezer, but that changes the texture. Trust me, it's worth the wait.

You Must Know

• The fudge will be soft at room temperature, especially in summer
• Store it in the refrigerator for the best texture
• Don't substitute evaporated milk for the sweetened condensed milk

My first attempt at this fudge was actually a bit of a mess because I tried to cut it before it was fully set. Have you ever tried to serve what amounts to chocolate pudding as "fudge"? Not my finest hosting moment! Now I always make it the day before I need it to ensure it has plenty of time to set. I've also discovered that lining the pan with parchment paper that hangs over the edges creates handles that make removing the whole block of fudge super easy for cutting.

Serving Ideas

This fudge makes a gorgeous addition to holiday cookie platters. I cut it into small squares (it's rich!) and alternate it with cookies for a beautiful presentation. For gifting, I line a festive tin with parchment paper and layer the fudge pieces between sheets of parchment. It also makes an amazing topping for vanilla ice cream – just chop a piece into small bits and sprinkle over your bowl for a sundae that will blow your mind.

Tasty Twists

Try using different candy bars! Snickers creates an awesome version with peanuts and caramel pockets. For a minty twist, Peppermint Patties work beautifully around the holidays. Adding a sprinkle of flaky sea salt on top before chilling creates this amazing sweet-salty combo that's seriously addictive. My personal favorite variation adds a layer of caramel sauce in the middle of the fudge for an extra gooey center.

Storage Smarts

This fudge keeps really well in the refrigerator for up to two weeks – if it lasts that long! I store it in an airtight container with pieces of parchment paper between the layers to prevent sticking. You can also freeze it for up to three months. I wrap it tightly in plastic wrap, then foil, and place it in a freezer bag. Just thaw overnight in the refrigerator before serving. I've found that letting it sit at room temperature for about 10 minutes before eating gives it the perfect texture.

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Fudge Secrets

• For cleaner cuts, dip your knife in hot water and wipe it dry between slices
• If your fudge is too soft, it probably needs more chill time – patience is key!
• A sprinkle of flaky sea salt on top cuts the sweetness and makes the flavors pop

I've made this Milky Way fudge for countless holiday gatherings, care packages for far-away friends, and "just because" treats for my family. There's something about the combination of smooth chocolate fudge and those surprise pockets of gooey caramel that makes people go absolutely wild for it. Plus, it's so simple to make that I can whip up a batch even during the busiest time of year. When people ask for the recipe, they're always shocked at how easy it is – but I still let them think I spent hours in the kitchen!

Frequently Asked Questions

→ Do I need a candy thermometer for this fudge?

No! That's what makes this recipe so easy. Unlike traditional fudge that requires precise temperature monitoring, this method uses sweetened condensed milk and chocolate chips to create a foolproof fudge that sets up perfectly every time.

→ Why did my Milky Way pieces melt too much?

If your chocolate mixture is too hot when you add the candy pieces, they'll melt completely. Let the mixture cool for 2-3 minutes after removing from heat, then fold in the Milky Way chunks quickly but gently.

→ Can I freeze this fudge?

Yes! This fudge freezes beautifully for up to 3 months. Cut it into pieces, place in an airtight container with parchment paper between layers, and thaw in the refrigerator when ready to enjoy.

→ What size Milky Way bars should I use?

This recipe works best with 4 standard-sized candy bars (about 1.84 oz each), not the fun-size or mini versions. If using smaller sizes, you'll need approximately 7-8 oz total weight of Milky Way bars.

→ Can I use milk chocolate chips instead of semi-sweet?

Yes, but the fudge will be significantly sweeter. If using milk chocolate chips, consider reducing or omitting the caramel drizzle to balance the sweetness.

→ Why is my fudge too soft?

If your fudge isn't setting properly, it likely needs more time in the refrigerator. For very soft fudge, try freezing for 30-60 minutes, then storing in the refrigerator. Also make sure you used the correct amount of sweetened condensed milk (14 oz can).