Irresistible Milky Way Fudge

Last year during Christmas, I was knee-deep in baking and found myself staring at leftover candy bars from Halloween, totally out of ideas. The kids had moved on (can't blame them), so I thought, why not toss those bars into fudge? Wow, total upgrade! When they melt, the caramel and nougat get all gooey and delicious in the chocolate. Everyone now asks for this on holidays, but honestly, I make it whenever the mood strikes—even on boring weeknights.

Why You'll Go Wild For This

• No candy thermometer or tricky steps—anyone can pull this one off
• You only need a few basic ingredients, most are probably in your kitchen already
• It makes enough for a crowd—or just yourself (zero judgment!)
• Each bite has gooey nuggets of caramel and nougat waiting inside

On Valentine's Day, I whipped up a batch and caught my husband hiding it behind the veggie drawer in the fridge so the kids wouldn't spot it. Of course, I found him grabbing a piece late at night, and he just grinned and said, "I can't part with this." For a guy who usually skips dessert, it's basically a miracle!

Key Ingredients

• Butter - Adds that dreamy, melty texture. I stick with unsalted so things don’t get overly salty, but if you’ve only got salted butter, just skip adding extra salt elsewhere.
• Milky Way bars - They’re the star! Full-size ones work best but use the dark chocolate or caramel-only versions if you’re feeling wild.
• Semi-sweet chocolate chips - Not as sugary as milk chocolate, so things don’t get overwhelming. The fancy brands are fine, but honestly, store-brand does the trick.
• Sweetened condensed milk - This is what makes the fudge work every single time. Don’t accidentally use evaporated milk or you’ll end up with chocolate puddles!

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Step-by-Step How-To

• Patience for chilling - The hard part? Letting it chill at least two hours in the fridge so it sets properly. Don’t even peek until then—freezer-shortcuts won’t work here.
• Layer up - I like to save some chunky candy pieces for the top. It looks awesome and everyone grabs those first!
• Chop it chunky - Don’t go tiny with candy bar pieces or they’ll vanish. Aim for small-bite size so every square gets a surprise.
• Mix gently - Keep your silicone spatula moving especially on the bottom of the pot. This keeps scorching away and melts everything evenly.
• Keep the heat low - Don’t even think about turning the burner high or the fudge will get gritty. Let it melt slow—podcast time!

Need-to-Know Tips

• Leaving it on the counter makes it soften, especially when it’s warm out
• Don’t swap sweetened condensed milk for evaporated—trust me!
• For perfect texture, keep it chilled in the fridge

My first batch was a total disaster because I tried slicing it before it set up. That was basically chocolate pudding—talk about embarrassing! Now, I always prep it the night before so it gets plenty of chill time. Oh, and use a sheet of parchment that’s bigger than your pan so you can pull the fudge right out without a mess. Makes cutting way easier.

Serving Inspiration

I always tuck little squares between cookies on my holiday trays—they look so pretty and a little goes a long way. For gifts, I drop pieces in a cute tin lined with parchment, layering them up so they don’t stick. Want to take it up a notch? Chop one and throw it on some vanilla ice cream. Next-level sundae!

Fun Flavors to Try

Mix it up by swapping in your favorite candy bar. Snickers brings in peanuts and caramel goodness, or try Peppermint Patties if you're into minty things. A pinch of sea salt on top turns the sweet way up. My favorite hack is pouring a ribbon of caramel sauce in the middle for a gooey surprise.

How to Keep It Fresh

Pop your fudge in the fridge and it'll stay good for around two weeks—but it probably won't last that long! I layer mine between parchment so it doesn’t stick, all in a sealed container. Want to keep it even longer? Wrap tight, add foil, tuck in a freezer bag, and stash in the freezer up to three months. Thaw out in the fridge and let it sit on the counter a bit before digging in—it’s even better that way.

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Fudge Pro Tips

• If you want neat squares, dip your knife in hot water and wipe dry between each slice
• Still soft? That just means it hasn’t chilled long enough—wait it out!
• Flaky sea salt sprinkled on top makes the flavors extra bold and not too sweet

This Milky Way fudge has shown up everywhere: with holiday gift baskets, family get-togethers, and random sweet tooth fixes for my crew. Something about that melty chocolate and big caramel hunks gets people obsessed. You don’t need much skill or time—it’s that simple. People are always shocked when I share the details, but I let them believe it’s a top-secret treat that takes all afternoon!

Recipe FAQs

→ Do I have to use a thermometer for this fudge?

Not at all! That’s what makes this fudge so simple. Instead of tricky traditional methods, this quick version depends on chocolate chips and condensed milk to get that perfect consistency.

→ Why did the Milky Way chunks dissolve into my fudge?

The candy likely melted because the chocolate mixture was too hot. Once off the heat, let it sit 2-3 minutes to cool, then carefully fold in the chopped bars.

→ Can I store the fudge in the freezer?

Yes, it freezes wonderfully for up to 3 months. After cutting into squares, layer them with parchment paper in an airtight container. When ready, thaw in the fridge and enjoy!

→ What’s the best Milky Way size to use?

Stick with four regular-sized bars (around 1.84 oz each). If you’re using minis, aim for 7-8 ounces total to match the recipe.

→ Is milk chocolate OK instead of semi-sweet?

You can swap semi-sweet for milk chocolate chips, but the final dish will be much sweeter. Skip or use less caramel drizzle to tone it down if needed.

→ What if my fudge stays soft?

If it hasn’t set, it likely needs more chilling time in the fridge. For very soft fudge, pop it into the freezer for 30-60 minutes first. Also, be sure you measured the sweetened condensed milk (a single 14 oz can) correctly.