My easy three-ingredient Christmas fudge, or mince pie fudge recipe is packed with dried fruit and seasonal spices. Make it in the microwave without any fuss. This condensed milk fudge recipe needs no boiling and no sugar thermometer. No microwave? No problem – read on for easy stove top instructions too!
Who doesn’t love fudge? Not me! Crumbly tablet-like fudge, soft and creamy fudge, chocolate fudge, or flavoured seasonal fudge like this Christmas version. Bring it on!
This condensed milk Christmas fudge recipe is SO easy to make, with just three ingredients and the microwave. There’s no messing around, no pans of boiling sugar, no sugar thermometers and certainly no fuss and stress about setting temperatures. Just simple, meltingly soft Christmas chocolate fudge!
I really think this is the easiest fudge recipe ever. You don’t even need a proper baking pan to set it in. I use plastic takeaway trays, which are the perfect size for a small batch.
If you don’t have a microwave, this recipe also works in a pan on the hob on a low heat. Just see the step-by-step instructions below.
This simple three-ingredient fudge recipe is a good choice for cooking with children, who will love learning to make their own sweets. If you make a bigger batch, it would be great for a homemade holiday gift.
Why you will love this chocolate Christmas fudge!
- It’s fudge – what is there not to love?
- It also doubles as homemade mince pie fudge!
- 3 ingredient recipe – it couldn’t be simpler.
- It is easy. All you need is a bowl, spoon and a microwave.
- You don’t even need a baking pan to set it in. My hack is to use a regular takeaway carton!
- It takes less than 5 minutes hands-on time.
- This condensed milk fudge recipe is very adaptable.
- It is easily scalable.
- It is totally fool-proof so an ideal recipe for beginners, with step-by-step instructions!
Christmas microwave fudge ingredients
- Condensed Milk – Half a can of regular sweetened condensed milk – about 200 g or 7 oz. If you haven’t used this before, do not confuse it with evaporated milk, which comes in a similar can, but is a completely different product. The usual tin size is 395 g / 14 oz in the USA, the UK and Australia. You can freeze the other half for the next time or make a double batch, so there’s no waste!
- Chocolate – You can use either dark or milk chocolate. We like a mix. Supermarket own brand is fine – there’s no need to splash out on expensive branded chocolate here. Depending on the size of the packet, it can be a square or two over or under the weight.
- Mincemeat – Whichever you like best. Do avoid versions with large lumps of shredded suet, though. We don’t like an oversweet mincemeat.
Half batch / small batch condensed milk fudge
I cook for two, so I usually make my fudge using half a can of condensed milk in a nod to attempting to be nutritionally responsible. This still makes 18–24 squares and lasts us a good week.
Half a can of condensed milk is also the amount needed for a batch of my no churn ice cream, so you can make two recipes from the one can!
Small batches also means more batches and more chances to experiment with flavours, which is just fine by me.
How to make Christmas fudge (mince pie fudge)
Step One – Pour the condensed milk into a microwave proof bowl. Then break up the chocolate and put it on top of the milk.
Step Two – Put it in the microwave for 30 second bursts, until the chocolate is melted. The time taken will vary according to the power of your microwave, type of chocolate and even the size and shape of the bowl. You only want to melt the chocolate and not let everything boil for this type of fudge, so go slowly.
Step Three – Once the chocolate has melted, mix it all together.
Step Four – When you have a smooth chocolate and milk mixture, add the mincemeat and stir it in so it is evenly distributed.
Step Five – Prepare your pan by lining with parchment paper. If you are making a single batch of fudge with half a can of condensed milk, a regular takeaway tray is the ideal size! If making a larger batch, either use two trays, or a 7–8″ (18–20 cm) square pan.
Foil backed baking parchment is far easier to handle as it stays put when you use it to line a pan. With regular parchment scrunch it into a ball and smooth out before lining a tin, or use small fold back clips to hold in in place.
Step Six – Pour the fudge into the tray. Smooth out and once cool pop into the fridge to set for 4 hours or overnight.
Step seven – Cut into squares and then keep in a covered container in the fridge.
No Microwave? No Problem!
If you haven’t got a microwave then you can easily make this Christmas fudge recipe in a regular saucepan on the stove top.
Step One – Prepare your trays as shown in the method above.
Step Two – Pour the condensed milk into a saucepan, and then break up the chocolate and put it on top of the milk.
Step Three – Warm the pan on the lowest heat and once the chocolate starts to melt, keep stirring it. Do not leave the pan, as it can rapidly overheat. If this happens, the chocolate will seize and the mixture will split and ruin your fudge.
Step Four – Once the chocolate is melted and well combined with the milk, add the mincemeat and stir it in well.
Step Five – Pour the fudge into the tray. Smooth out and once cool pop into the fridge to set for 4 hours or overnight.
Can I make Christmas Fudge in the Slow Cooker?
Sure you can. Slow cookers are great for slowly melting chocolate for this type of recipe.
I love my slow cooker and it is fantastic for many, many things. However, this recipe is so easy in either the microwave or in a pan on the stove top that I would not bother to get the slow cooker out in order to make it, unless I was making at least a triple batch. (Now there is an idea!)
How Long Does Christmas Fudge / Mince Pie Fudge Last?
At least a week in the fridge – we usually eat it all in that time. If I made a bigger batch we’d still eat it all in a week, which is why small batches rock!
What can I do with leftover condensed milk?
Store leftover condensed milk in a sealed tub in the fridge or freeze it, where it will keep for months. Use it to make no churn ice cream (all my no churn ice cream recipes use half a can of condensed milk). You could make Christmas fudge ice cream! Alternatively, make a second batch of this Christmas fudge recipe or experiment with new flavours using this 3 ingredient condensed milk fudge recipe as a guide.
Fuss Free Tip
If you freeze leftover condensed milk store it in a watertight Lock & Lock type of container or make sure you have stored it upright and do not turn it on its side.
Condensed milk does not freeze solid (which is why it works in no churn ice cream), and it will escape and slowly seep from the top to the bottom of the freezer leaving a very sticky trail in its wake. I know this. It is not a mistake I will make twice!
More about fudge
Why not explore my detailed explanation of how to make easy fudge with three different techniques? And if you want more easy fudge recipes, I have collected them together, ready for you to start experimenting.
3 Ingredient recipes
If you like this three-ingredient fudge, I think you will love these simple 3 ingredient recipes. They are such fun to make and especially good for making with children if you are stuck indoors at this time of year! Why not try some of these?
- Toblerone ice cream (three ingredient & no churn)
- Fruit cocktail cake
- White chocolate pots (with lemon curd)
- Hot fudge sauce
Easy Christmas fudge / Mince pie fudge
- ½ can (14oz) condensed milk (200 g / 150 ml)
- 7 oz chocolate (200 g mix dark or milk)
- 2 tbsp mincemeat (70 g)
- Pour the condensed milk into a microwave-proof bowl, break up the chocolate and put it on top of the milk.
- Put it in the microwave for 30 second bursts, until the chocolate is melted. The time taken will vary according to the power of your microwave. Go slowly, as you only want to melt the chocolate, not boil the mixture.
- Stir the milk and chocolate together until smooth. Add the mincemeat and stir it in.
- Prepare a tray by lining it with parchment paper. (If you are making a half can of condensed milk batch of fudge, a regular takeaway tray is the ideal size! If making a larger batch, either use two trays, or a 7-8" (18-20 cm) square pan.)
- Pour the fudge into the prepared tray, and smooth the top. Place in the fridge for at least four hours to set.
- Cut into squares; store the fudge in a covered container in the fridge.
To make on the hob
- Prepare your trays. Pour the condensed milk into a saucepan, and then break up the chocolate and put it on top of the milk.
- Warm the pan on the lowest heat and once the chocolate starts to melt, keep stirring it. Do not leave the pan, as it can rapidly overheat. If this happens, the mixture will split, spoiling your fudge.
- Once the chocolate is melted and well combined with the milk, add the mincemeat and stir it in well.
- Pour the fudge into the tray. Smooth out and once cool pop into the fridge to set for 4 hours or overnight.
- This recipe is 6 Weight Watchers Smart Points per portion