Total Time: 4 hours 15 minutes (15 minutes active, 4 hours chilling)
Difficulty: Easy
Yield: 16 rich, 2-inch squares
There’s a special kind of magic in a dessert that requires no oven, yet yields a result so creamy, sweet, and decadent it feels like a cherished secret. Sweet Milk Fudge Squares are exactly that—a timeless, no-bake confection that marries the deep caramelized flavor of cooked sweetened condensed milk with the satisfying crunch of a graham cracker crust. Unlike traditional fudge, these squares are velvety smooth and sliceably firm, offering a perfect balance of simplicity and indulgence. They’re the ideal treat for a potluck, a holiday platter, or a moment when you need a little sweet comfort.
Ingredients
For the Crust:
1 ½ cups (about 150g) graham cracker crumbs (from roughly 12 full sheets)
⅓ cup (75g) granulated sugar
6 tablespoons (85g) unsalted butter, melted
Pinch of salt
For the Fudge Filling:
1 can (14 oz or 397g) full-fat sweetened condensed milk
2 cups (about 340g) high-quality semi-sweet chocolate chips
2 tablespoons (28g) unsalted butter
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt
For Topping (Optional but Recommended):
A light sprinkle of flaky sea salt (like Maldon)
Or, a dusting of cocoa powder
Equipment Needed
8×8 inch square baking pan
Parchment paper
Medium mixing bowl
Medium saucepan
Whisk and spatula
Heatproof bowl (for double boiler method, if using)
Step-by-Step Instructions
Step 1: Prepare the Pan & Make the Crust
Time: 10 minutes | Intensity: Low
Line the Pan: Line your 8×8 inch pan with parchment paper, leaving an overhang on two opposite sides. This “sling” will make removing the fudge squares effortless. Lightly grease any exposed sides of the pan.
Mix Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and a pinch of salt. Pour the melted butter over the mixture and stir with a fork until the crumbs are evenly moistened and resemble wet sand.
Press Firmly: Transfer the crumb mixture to the prepared pan. Using the bottom of a flat glass or measuring cup, press the crumbs firmly and evenly into the base of the pan to create a compact, solid crust. Set aside.
Step 2: Create the Luscious Fudge Filling
Time: 10-15 minutes | Intensity: Medium (requires focus)
Stovetop Method (Direct):
Combine & Melt: In a medium saucepan over low heat, combine the entire can of sweetened condensed milk, chocolate chips, and 2 tablespoons of butter.
Cook Gently: Stir constantly with a whisk or silicone spatula. The mixture will look separated at first but will gradually come together into a thick, glossy, homogeneous “pudding” as the chocolate melts. This should take about 5-7 minutes. Do not let it boil.
Finish: Once completely smooth and no streaks of condensed milk remain, remove from heat. Immediately stir in the vanilla extract and ¼ teaspoon of sea salt. The salt is crucial—it elevates the chocolate flavor and cuts the sweetness perfectly.
Alternative: Double Boiler Method
If you’re concerned about scorching, place a heatproof bowl over a pot of gently simmering water (ensure the bowl doesn’t touch the water). Combine all filling ingredients in the bowl and stir until melted and smooth.
Step 3: Assemble & Chill to Set
Time: 4 hours (mostly inactive) | Intensity: Low
Pour & Spread: Immediately pour the hot fudge filling over the prepared crust. Use an offset spatula or the back of a spoon to spread it into a perfectly smooth, even layer.
Top (Optional): If using, sprinkle a few flakes of sea salt evenly over the surface for a gorgeous, professional finish and a delightful salty contrast.
The Long Chill: This is the most important step for the perfect texture. Allow the pan to cool at room temperature for 15 minutes, then transfer to the refrigerator. Chill for at least 4 hours, or ideally overnight, until the fudge layer is completely firm and set.
Step 4: Slice & Serve
Time: 5 minutes | Intensity: Low
Remove from Pan: Using the parchment paper sling, gently lift the entire block of fudge out of the pan and onto a cutting board.
Slice Cleanly: For pristine squares, wipe a long, sharp knife with a hot, damp cloth and dry it between each cut. Cut the block into 4 rows by 4 rows to make 16 squares. For a cleaner cut, you can briefly warm the knife under hot water.
Serve & Store: Arrange the squares on a serving plate. Store any leftovers in a single layer in an airtight container in the refrigerator for up to 1 week.
Chef’s Notes & Tips for Success
Chocolate Choice Matters: The quality of your chocolate chips directly impacts the flavor. A good semi-sweet chip (around 50-60% cacao) provides the best balance. Milk chocolate can be used for a sweeter, milder fudge.
Patience is Key: Rushing the chilling process will result in messy, soft squares that won’t hold their shape. The overnight chill is truly worth it.
Customize It: Stir ½ cup of chopped toasted nuts (pecans, walnuts) or a handful of mini marshmallows into the fudge filling just before pouring. You can also substitute the graham crackers with digestive biscuits or vanilla wafers for a different crust flavor.
Gifting Idea: These squares stack beautifully in a small gift box lined with parchment, making them a wonderful homemade present.
Nutrition Information
(Per serving, 1 square, calculated without optional toppings)
Calories: ~280 kcal
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 25mg
Sodium: 115mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 29g
Protein: 3g
Note: Nutritional information is an estimate calculated using a database and may vary based on specific brands and measurements used.
In Conclusion, these Sweet Milk Fudge Squares are a testament to the fact that the most beloved recipes are often the simplest. With minimal effort and a handful of pantry staples, you create a dessert of pure, nostalgic joy. The creamy, dense fudge paired with the buttery, crisp crust is a combination that never fails to delight. So, clear a space in your fridge, and get ready to make a treat that will have everyone asking for the recipe. Enjoy!