15 Indulgent Carnation Evaporated Milk Fudge Variations

Something magical happens when you combine Carnation evaporated milk with rich chocolate and sugar: the creamiest, dreamiest fudge ever. And you can transform that base into 15 irresistible variations—from classic rocky road to salted caramel. Ready to indulge? Let’s dive into these decadent treats!

Classic Chocolate Fudge

Perfect for a last-minute dessert craving, this classic chocolate fudge comes together in under 30 minutes with just a few pantry staples. Trust the process—boil, stir, chill, and you’ll get silky, melt-in-your-mouth squares every time.

Serving: 36 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 can (12 oz) Carnation Evaporated Milk
• 3 cups granulated sugar
• 1/2 cup creamy unsalted butter, cut into pieces
• 2 cups rich semi-sweet chocolate chips
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a heavy-bottomed saucepan, combine evaporated milk, sugar, and butter. Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts and the sugar dissolves, about 5 minutes.
3. Bring the mixture to a full rolling boil. Boil for exactly 8 minutes, stirring constantly to prevent scorching. The mixture will thicken and turn a light caramel color.
4. Remove the pan from heat. Immediately stir in the chocolate chips, vanilla, and salt. Stir vigorously until the chocolate is completely melted and the fudge is smooth and glossy—about 1-2 minutes. Tip: Ensure you scrape the bottom and corners to avoid lumps.
5. Pour the fudge into the prepared pan. Do not scrape the saucepan (this can cause grainy texture). Smooth the top with a spatula.
6. Let the fudge cool at room temperature for 20 minutes, then refrigerate uncovered for at least 3 hours or until firm. Tip: For clean slices, run a sharp knife under hot water and dry between cuts.
7. Lift the fudge from the pan using the parchment overhang. Cut into 1-inch squares. Store in an airtight container at room temperature for up to 1 week.

Don’t skip the chilling step—it’s key for clean cuts. For a fun twist, sprinkle flaky sea salt or crushed peppermint on top before it sets. Store in an airtight container for up to a week, if it lasts that long!

Peanut Butter Swirl Fudge

Marbled, nutty, and ridiculously easy: this no-bake Peanut Butter Swirl Fudge uses Carnation Evaporated Milk for a creamy, melt-in-your-mouth texture. Ready in 15 minutes, it's the ultimate sweet fix.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 1 can (12 oz) Carnation Evaporated Milk
• 3 cups granulated sugar
• 3/4 cup rich unsalted butter
• 2 cups creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1/2 cup high-quality semi-sweet chocolate chips

Instructions

1. Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two sides.
2. In a large heavy-bottomed saucepan, combine the evaporated milk, granulated sugar, and unsalted butter. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture comes to a full rolling boil. Continue boiling for exactly 5 minutes, stirring constantly to prevent scorching. (Tip: Use a candy thermometer to reach the soft-ball stage at 235°F for the creamiest fudge.)
3. Remove the saucepan from heat. Immediately stir in the creamy peanut butter, vanilla extract, and sea salt until completely smooth and well combined. The mixture will thicken slightly.
4. Pour the peanut butter fudge mixture into the prepared pan and spread evenly with a spatula. Let it cool for 10 minutes at room temperature.
5. In a small microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each, until smooth and glossy. Drizzle the melted chocolate over the fudge in a zigzag pattern. Use a knife or toothpick to gently swirl the chocolate into the peanut butter layer, creating a marbled effect.
6. Refrigerate the fudge uncovered for at least 4 hours, or until firm and set. (Tip: For clean cuts, let the fudge sit at room temperature for 5 minutes before slicing with a sharp knife.)

Now, this fudge delivers a creamy, melt-in-your-mouth texture with a nutty punch and elegant marbled swirls. Cut into bite-sized squares for a perfect holiday gift or late-night indulgence. Store refrigerated for up to two weeks — if it lasts that long!

Mint Chocolate Chip Fudge

Mint chocolate chip fudge? Yep, we’re doing it. This no-fuss fudge uses Carnation Evaporated Milk for a creamy, melt-in-your-mouth texture that’s perfectly balanced with cool mint and rich chocolate chips. Make it for your next party or just because—no judgment.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 can (12 oz) Carnation Evaporated Milk
• 3 cups granulated sugar
• 1/2 cup unsalted butter, cubed
• 1/2 teaspoon fine sea salt
• 1 teaspoon pure mint extract
• A few drops green food coloring (optional)
• 2 cups rich semisweet chocolate chips

Instructions

1. Line an 8-inch square pan with parchment paper, leaving overhang for easy removal.
2. In a heavy-bottomed saucepan, combine the Carnation Evaporated Milk, sugar, butter, and salt.
3. Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts and sugar dissolves.
4. Attach a candy thermometer to the pan. Bring the mixture to a boil without stirring, then reduce heat to medium-low and let it boil until the temperature reaches 234°F (soft ball stage), about 5-7 minutes. Tip: Don't stir while boiling to prevent crystallization.
5. Remove from heat. Stir in the mint extract and green food coloring (if using) until fully combined.
6. Let the mixture cool in the pan for 5 minutes, stirring occasionally to release heat.
7. Fold in the chocolate chips until they begin to melt and create swirls. Tip: Don't overmix—leave some chips intact for texture.
8. Pour the fudge into the prepared pan and spread evenly.
9. Refrigerate for at least 2 hours until firm, then lift out using parchment and cut into 24 squares. Tip: Use a sharp knife for clean edges.

Velvety smooth with a refreshing mint kick, this fudge melts on your tongue. The pockets of chocolate chips add a satisfying crunch. Serve chilled straight from the fridge for the ultimate cool treat—perfect for hot summer days or a holiday dessert table.

Maple Walnut Fudge

Nothing says cozy like a batch of maple walnut fudge. This stovetop version uses Carnation Evaporated Milk for that ultra-creamy texture, studded with crunchy walnuts and real maple flavor. It’s the easiest way to level up your dessert game.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup full-fat Carnation Evaporated Milk
• 1/2 cup pure maple syrup
• 1/4 cup unsalted butter, cubed
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 3/4 cup crunchy walnut pieces

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium heavy-bottomed saucepan, combine sugar, evaporated milk, maple syrup, butter, and salt. Stir over medium heat until butter melts and sugar dissolves—do not scrape the sides.
3. Clip a candy thermometer to the pan. Increase heat to medium-high and bring mixture to a rolling boil, stirring constantly to prevent scorching.
4. Cook until thermometer reaches 235°F (soft-ball stage), about 8–10 minutes. For accuracy, keep the thermometer bulb submerged but not touching the pan bottom.
5. Remove pan from heat immediately. Stir in vanilla extract and walnut pieces (no need to toast—they’ll stay crunchy).
6. Using a wooden spoon, beat the fudge vigorously for 2–3 minutes until it thickens and loses its gloss. Tip: Stop as soon as it begins to pull away from the pan—overbeating makes it grainy.
7. Pour fudge into prepared pan and spread evenly with a spatula. Let cool at room temperature for 2 hours until fully set, then refrigerate 30 minutes before cutting into 24 squares.

Once set, this fudge is creamy, not grainy, with a deep maple sweetness that’s balanced by salty crunch. Serve at room temp—it melts on your tongue. For a showstopper, top each square with a flake of sea salt or a dusting of cinnamon.

Coconut Cream Fudge

Y'all ready for the easiest, creamiest fudge of your life? This Coconut Cream Fudge uses Carnation Evaporated Milk for that silky texture and is topped with toasted coconut. No bake, no fuss.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 1 can (12 oz) Carnation Evaporated Milk
• 3 cups granulated sugar
• 1/2 cup high-quality unsalted butter, cubed
• 1 teaspoon pure vanilla extract
• 2 cups shredded sweetened coconut, divided
• 1/2 cup toasted coconut flakes (for topping)
• 1/4 teaspoon fine sea salt

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a heavy-bottomed medium saucepan, combine Carnation Evaporated Milk, granulated sugar, cubed unsalted butter, and fine sea salt. Cook over medium heat, stirring constantly with a wooden spoon until the butter melts and sugar dissolves.
3. Attach a candy thermometer to the side of the pan. Continue cooking, stirring gently, until the mixture reaches 235°F (soft-ball stage). This takes about 8-10 minutes. Tip: Do not stir too vigorously or scrape the sides once boiling—this prevents sugar crystals from forming.
4. Remove from heat immediately. Stir in pure vanilla extract and 1.5 cups of the shredded sweetened coconut until fully incorporated. The mixture will be thick and glossy.
5. Pour the fudge into the prepared pan and spread evenly with a spatula. Immediately sprinkle the remaining 1/2 cup shredded coconut and the toasted coconut flakes over the top, pressing gently so they stick.
6. Let the fudge cool at room temperature for 2 hours, then refrigerate for at least 1 hour until completely firm. Tip: For clean slices, use a sharp knife and wipe it clean between cuts. Store in an airtight container in the fridge for up to 2 weeks.

Just devour these creamy, dreamy coconut squares—they're like a tropical vacation in every bite. The toasted coconut adds a nutty crunch that contrasts perfectly with the silky fudge. Pop them in the fridge for an extra firm texture that melts on your tongue.

Coffee Espresso Fudge

Melt into bold, creamy Coffee Espresso Fudge that hits like your morning shot—no stovetop babysitting needed. This microwave method with Carnation Evaporated Milk delivers velvety texture with a serious caffeine kick.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 1 (14 oz) can full-fat Carnation Evaporated Milk
• 1/4 cup unsalted butter, cubed
• 2 cups high-quality semi-sweet chocolate chips
• 1 tablespoon finely ground espresso powder
• 1 teaspoon pure vanilla extract
• Pinch of flaky sea salt

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.
2. In a large microwave-safe bowl, combine evaporated milk, cubed butter, and chocolate chips.
3. Microwave on high in 30-second bursts, stirring after each, until melted and smooth—about 2-3 minutes total. Tip: Use a silicone spatula to scrape sides and ensure even melting.
4. Stir in espresso powder and vanilla extract until fully combined. Tip: Sift espresso powder if clumpy to avoid lumps.
5. Pour the mixture into the prepared pan and spread evenly with a spatula. Tap the pan gently to release air bubbles.
6. Sprinkle a pinch of flaky sea salt on top. Tip: Don't skip the salt—it balances the richness.
7. Refrigerate for at least 2 hours until firm. Tip: For cleaner slices, refrigerate overnight and use a sharp knife warmed under hot water.
8. Lift the fudge out using the parchment overhang, then slice into 16 squares.

Velvety, intense, and dangerously addictive—this fudge is your new late-night dessert or midday pick-me-up. Slice it into tiny squares and stash in the freezer for instant gratification.

White Chocolate Raspberry Fudge

Velvety white chocolate fudge swirled with tart raspberries? It's a total showstopper. Made with Carnation Evaporated Milk for that perfect creamy texture, this stovetop fudge is dangerously easy and ready in under 20 minutes. No candy thermometer needed!

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 3 cups high-quality white chocolate chips
• 1 can (12 oz) full-fat Carnation Evaporated Milk
• 2 tbsp unsalted butter, cubed
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/3 cup seedless raspberry jam (preferably good-quality)

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over medium heat, combine the Carnation Evaporated Milk, cubed butter, and fine sea salt. Stir frequently until mixture comes to a gentle simmer (small bubbles around edges). Do not let it boil vigorously.
3. Remove the saucepan from heat immediately. Add the white chocolate chips and pure vanilla extract. Let stand for 1 minute to soften, then stir gently until completely smooth and glossy. (Tip: Overheating or stirring too vigorously can cause the fudge to seize; be patient.)
4. Pour the fudge mixture into the prepared pan and spread evenly with a spatula.
5. Drop teaspoonfuls of the raspberry jam randomly over the fudge surface. Use a knife or toothpick to gently swirl the jam into the fudge, creating a marbled pattern. (Tip: Don't over-swirl or the colors will muddy; just a few figure-eight motions.)
6. Refrigerate the fudge uncovered for at least 2 hours, or until firmly set. (Tip: For clean cuts, let the fudge come to room temperature for 10 minutes before slicing with a sharp knife.)
7. Lift the fudge out using the parchment overhang, slice into 16 squares, and serve chilled or at room temperature.

Kick your brownie game up a notch with this creamy, dreamy fudge. The contrast of sweet white chocolate and bright raspberry is irresistible—and it keeps beautifully in the fridge for a week (if it lasts that long). Perfect for holiday gifting or a quick sweet fix.

Pumpkin Spice Fudge

Love the cozy vibes of fall? This pumpkin spice fudge is your one-way ticket—no oven, just a saucepan and 10 minutes of bliss. Creamy, spiced, and dangerously easy.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 3 cups high-quality white chocolate chips
• 1 can (12 oz) full-fat Carnation Evaporated Milk
• 1/2 cup pure pumpkin puree (not pumpkin pie filling)
• 1/4 cup unsalted butter, cubed
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• 1 cup sifted powdered sugar

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over medium-low heat, combine the evaporated milk, butter, pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, and cloves. Warm the mixture, stirring constantly, until the butter melts and the mixture is smooth—do not let it boil, or the fudge may become grainy.
3. Reduce heat to low and add the white chocolate chips. Stir continuously until the chips are completely melted and the mixture is silky and uniform.
4. Remove the saucepan from heat. Stir in the vanilla extract and salt.
5. Gradually sift the powdered sugar into the fudge mixture, stirring after each addition until fully incorporated. The fudge will thicken as you add the sugar.
6. Pour the fudge into the prepared pan and spread it into an even layer with a spatula. Tap the pan gently on the counter to release air bubbles.
7. Refrigerate uncovered for at least 2 hours, or until firm and set. For cleaner cuts, chill for 4 hours or overnight.
8. Lift the fudge out using the parchment overhang. Use a sharp knife to cut into 24 squares, wiping the blade clean between cuts for tidy edges.

Every bite delivers that iconic fall warmth—rich, creamy, and spiced just right. Serve on a platter with a dusting of extra cinnamon, or package in little bags for gifts. It's the kind of fudge that disappears before you can say 'pumpkin spice.'

Red Velvet Fudge

Take your fudge game to the next level with this red velvet stunner—creamy, tangy, and totally no-fuss. Made entirely on the stovetop, it’s a foolproof dessert that screams celebration. One bite and you’ll be hooked.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Fudge Base

• 1 can (12 oz) Carnation Evaporated Milk
• 3 cups (18 oz) high-quality white chocolate chips
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 1 tablespoon bright red gel food coloring (not liquid)
• 1 tablespoon rich cocoa powder
• 1 teaspoon pure vanilla extract

For the Cream Cheese Swirl

• 4 oz block-style cream cheese, softened to room temperature
• 1/4 cup sifted powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Set aside.
2. In a medium saucepan over medium-low heat, combine the evaporated milk, butter, and white chocolate chips. Stir constantly until fully melted and smooth, about 5–7 minutes. (Tip: constant stirring prevents scorching and ensures a silky texture.)
3. Remove the pan from heat. Immediately stir in the cocoa powder, red food coloring, and vanilla extract until no streaks remain. Stir gently to avoid incorporating air bubbles. (Tip: gel coloring gives a vibrant red without thinning the fudge.)
4. Pour the fudge mixture into the prepared pan and spread it into an even layer.
5. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy, about 1 minute. (Tip: make sure cream cheese is fully at room temp for a lump-free swirl.)
6. Drop small spoonfuls of the cream cheese mixture over the fudge. Use a butter knife or skewer to swirl gently, creating a marbled pattern.
7. Refrigerate the fudge until firm, about 2 hours. Lift out with parchment and cut into 24 squares.

Rich, velvety, and perfectly balanced with a tangy cream cheese swirl, this red velvet fudge delivers serious bakery vibes. Cut into bite-sized squares for parties, or package in a gift tin for an edible showstopper. However you serve it, it’s guaranteed to disappear in seconds.

Salted Caramel Fudge

Kick your sweet tooth into high gear with this salted caramel fudge that's dangerously easy. Microwave magic meets rich caramel and flaky sea salt—no candy thermometer required.

Serving: 20 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

• 1 can (14 oz) rich and creamy Carnation Evaporated Milk
• 3 cups granulated white sugar
• 1 cup high-quality unsalted butter
• 2 cups premium semisweet chocolate chips
• 1 jar (7 oz) marshmallow creme
• 1 tsp pure vanilla extract
• 1/2 tsp plus extra for topping flaky sea salt

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large microwave-safe bowl, combine the sugar, butter, and evaporated milk. Microwave on high for 5 minutes, stirring every minute, until the mixture reaches a full rolling boil. Tip: Watch closely to prevent overflow—if it starts to foam, pause and stir.
3. Immediately stir in the chocolate chips and marshmallow creme until completely melted and smooth.
4. Add the vanilla and 1/2 teaspoon sea salt flakes; mix well until combined.
5. Pour the fudge into the prepared pan and spread evenly. Sprinkle a few extra sea salt flakes on top for that salty crunch.
6. Refrigerate for at least 2 hours until firm. Tip: For clean squares, warm a sharp knife under hot water and wipe dry before each cut.
7. Cut into 20 equal squares and serve chilled or at room temperature.

Nothing beats the contrast of ultra-creamy fudge and those tiny salt crystals that pop on your tongue. Serve it straight from the fridge for a firm, fudgy bite, or let it soften for a melt-in-your-mouth experience.

Cookies and Cream Fudge

OMG, this Cookies and Cream Fudge is pure magic. No-bake, 10-minute prep, and packed with crunchy Oreo bits in a silky, sweet white chocolate base. It’s the ultimate last-minute dessert that hits every time.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 120 minutes

Ingredients

Fudge Base

• 2 cups (12 oz) high-quality white vanilla baking chips
• 1 can (12 oz) Carnation evaporated milk
• 2 tbsp salted butter (or unsalted + pinch fine sea salt)
• 1 tsp pure vanilla extract

Mix-ins & Topping

• 12 classic Oreo cookies, coarsely crushed into chunks and fine crumbs
• Extra crushed Oreos for topping (optional)

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
2. In a medium saucepan over low heat, combine white vanilla baking chips, evaporated milk, and butter. Stir constantly until completely melted and smooth—about 5 minutes. Don’t let it boil! White chocolate scorches easily.
3. Remove from heat and stir in vanilla extract until well combined. Let the mixture cool for 2 minutes.
4. Fold in the crushed Oreos (reserve a few tablespoons for topping if you’d like a prettier finish). Stir just until evenly distributed—overmixing can turn the fudge gray.
5. Pour the fudge into the prepared pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
6. Sprinkle reserved Oreo crumbs on top and press lightly with your fingers so they stick.
7. Refrigerate uncovered for at least 2 hours, until firm to the touch. For cleaner slices, chill 3–4 hours or overnight.
8. Once set, lift the fudge out using the parchment overhang. Place on a cutting board and slice into 24 squares with a sharp knife—wipe the blade clean between cuts for neat edges.

Let it set fully before digging in—the contrast between the ultra-creamy fudge and crunchy cookie bits is next-level. Serve chilled or at room temp, and watch it vanish in seconds.

Rocky Road Fudge

Forget boxed mixes—this rocky road fudge is a total game changer. Rich, creamy, and packed with marshmallows and almonds, it’s dangerously easy to make on the stovetop. One bite and you’ll be hooked.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Fudge

• 2 cups granulated sugar
• 3/4 cup unsalted butter, cold and diced
• 2/3 cup full-fat Carnation Evaporated Milk
• 1 package (12 oz) high-quality semi-sweet chocolate chips
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1 cup miniature marshmallows, fresh and fluffy
• 1/2 cup toasted slivered almonds

Instructions

1. Line an 8-inch square baking pan with foil, letting foil overhang on two sides. Lightly butter the foil.
2. In a heavy 3-quart saucepan, combine sugar, butter, and evaporated milk. Stir constantly over medium heat until mixture comes to a full boil.
3. Continue boiling for exactly 4–5 minutes, stirring constantly, until mixture reaches 234°F on a candy thermometer (soft ball stage). Do not undercook; undercooked fudge will be too soft.
4. Remove saucepan from heat immediately. Add chocolate chips and stir until completely melted and smooth. The residual heat will melt them—no need to return to heat.
5. Stir in vanilla and salt until incorporated. The mixture will thicken slightly.
6. Gently fold in marshmallows and almonds until evenly distributed. Work quickly so marshmallows don't fully melt.
7. Pour mixture into prepared pan and spread evenly with a silicone spatula.
8. Let fudge cool at room temperature until set, about 2 hours. For cleaner cuts, refrigerate for 1 hour before slicing into 24 squares.

Honestly, this fudge is pure indulgence—smooth, crunchy, and perfectly sweet. Serve it chilled for a firmer bite, or enjoy slightly softened straight from the pan. It’s the ultimate treat for parties, gifting, or midnight cravings.

Cinnamon Apple Fudge

Viral vibes only: This Cinnamon Apple Fudge? No oven, no sweat. Just creamy, cinnamon-spiked fudge packed with chewy dried apple bits—and it sets like a dream in the fridge.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 can (12 oz) smooth and creamy Carnation Evaporated Milk
• 3 cups pure cane granulated sugar
• 1/2 cup unsalted butter, cut into cubes
• 1 teaspoon ground cinnamon (freshly opened for best aroma)
• 1 cup dried apple pieces, chopped into small bits
• 2 cups high-quality white chocolate chips (or chopped white baking bar)
• 1 teaspoon pure vanilla extract

Instructions

1. Line an 8×8-inch baking pan with foil, letting it overhang on two sides. Lightly grease the foil with butter.
2. In a heavy-bottomed 3-quart saucepan, combine the Carnation Evaporated Milk, sugar, and butter. Set over medium heat.
3. Stir constantly with a wooden spoon until the butter melts and the sugar dissolves. Bring to a rolling boil, then continue boiling without stirring until the mixture reaches 234°F on a candy thermometer (soft-ball stage). This takes about 8-10 minutes. Tip: Don't wander off—scorching happens fast!
4. Remove the saucepan from heat. Immediately add the white chocolate chips and vanilla extract. Stir gently until the chocolate is completely melted and the mixture is smooth. Tip: For quicker melting, let the heat from the fudge do the work—stir in one direction.
5. Fold in the cinnamon and dried apple pieces until evenly distributed. The batter will thicken as you stir.
6. Pour the fudge into the prepared pan and spread it into an even layer. Let it cool at room temperature for 15 minutes, then refrigerate uncovered for at least 2 hours until firm. Tip: For cleaner cuts, warm your knife under hot water and wipe dry between slices.
7. Lift the fudge out using the foil overhang. Cut into 24 squares. Serve chilled or at room temperature.

One bite and you'll get it—the cinnamon warms, the apples chew, and the fudge melts. Pop it into gift boxes or just eat straight from the pan. You deserve this.

Matcha White Chocolate Fudge

Up your fudge game with this earthy matcha white chocolate fudge. Creamy, sweet, and so easy — no thermometer needed.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Fudge

• 1 can (12 oz) Carnation Evaporated Milk
• 3 cups high-quality white chocolate chips
• 2 tablespoons ceremonial-grade matcha powder
• 1/4 cup unsalted butter
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a medium saucepan, combine evaporated milk and butter. Heat over medium, stirring occasionally, until butter melts and mixture begins to simmer (about 4-5 minutes).
3. Reduce heat to low. Add white chocolate chips and stir constantly until completely melted and smooth. Tip: Avoid boiling too vigorously to prevent separation.
4. Sift matcha powder and salt directly into the saucepan to prevent lumps. Stir vigorously until no green streaks remain. Tip: Use a whisk for an extra-smooth blend.
5. Remove from heat. Stir in vanilla extract until incorporated.
6. Pour the fudge mixture into the prepared pan. Spread evenly with a spatula.
7. Refrigerate uncovered for at least 4 hours, or until firm to the touch.
8. Using the parchment overhang, lift the fudge onto a cutting board. Slice into 16 squares with a sharp knife. Tip: Run the knife under hot water and wipe dry between cuts for clean edges.

A silky, rich fudge with a vibrant green hue. The matcha cuts the sweetness perfectly. Serve chilled or at room temperature — either way, it’s dangerously addictive.

Keto-Friendly Avocado Fudge

Yes, you read that right—avocado fudge! This no-bake keto dessert is ultra-creamy thanks to ripe avocados and Carnation Evaporated Milk. Ready in minutes, it satisfies your sweet tooth with zero baking.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

Fudge Base

• 2 ripe avocados (pitted and peeled)
• 1/2 cup full-fat Carnation Evaporated Milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup powdered erythritol (or preferred keto sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

1. Line an 8×4-inch loaf pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a food processor, combine avocados, Carnation Evaporated Milk, cocoa powder, erythritol, vanilla, and sea salt.
3. Blend on high until completely smooth, scraping down sides as needed—about 2 minutes.
4. Pour the mixture into the prepared pan and spread evenly with a spatula.
5. Transfer to the freezer and freeze for at least 2 hours, or until firm to the touch.
6. Lift the fudge out using the parchment overhang. Slice into 12 squares.
7. Tip: For best texture, use very ripe avocados (they should yield to gentle pressure). Taste the batter before freezing and adjust sweetness if desired. For a salty-sweet contrast, sprinkle flaky sea salt on top before freezing.

Smooth, fudgy, and intensely chocolatey—this vegan-friendly dessert hides a creamy avocado secret. Serve straight from the freezer for a firm bite, or let it soften slightly for a truffle-like experience.

Conclusion

A world of fudge flavors is at your fingertips. Try one (or more!) of these indulgent variations, then leave a comment telling us your favorite. And don’t forget to share this roundup on Pinterest!