Milky Way Fudge

4.94 from 15 votes

Milky Way Fudge is rich, creamy and comes together in minutes without a candy thermometer or fancy equipment. Candy bar fudge is anything but boring because it is loaded with layers of Milky Way candy bars both above the base and on top of the chocolate covering.

Prep Time5

Cook Time8

Rest and Chill Time1

Total Time1 13

Course: Dessert

Cuisine: American

Servings:

Calories: 360kcal

Author: Jennifer Fishkind

Ingredients

4 cups semi-sweet chocolate chips
14 ounce can of sweetened condensed milk
5 tablespoons heavy cream
2½ cups Milky Way Simply Caramel candy bars sliced into thirds (divided into 1½ cups and 1 cup)
2 cups halved Milky Way minis (divided into 1 cup and 1 cup)

Instructions

Line a 9x9-inch baking dish with aluminum foil. Spray with nonstick cooking spray, and set it aside.
Add the chocolate chips, sweetened condensed milk, and heavy cream to a 2 to 3-quart heavy-bottomed saucepan over low heat. Stir constantly until the chips are melted and smooth.
Spread ½ of the chocolate mixture into the bottom of the prepared baking dish.
Evenly layer 1½ cups chopped Milky Way Simply Caramel and 1 cup halved Milky Way minis.
Spread the remaining chocolate mixture over the candy layer.
Finally, top the chocolate layer with the remaining candy. Allow the fudge to rest at room temperature for 30 minutes before tightly covering it with plastic wrap and chilling in the refrigerator for 30 minutes before slicing and serving.

Notes

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 1 week.
To Freeze: You can freeze the fudge for up to 3 months if wrapped well and placed in a freezer safe bag.

Tips:

You can chill the Simply Caramel bars and Milky Way minis candy in the refrigerator for 10 to 15 minutes before cutting them into pieces.
You can keep the sliced candy in the fridge before you add it to the fudge. This will help ensure the caramel does not ooze out prematurely before slicing the fudge.
You can score a grid pattern on top of the warm fudge before refrigerating to help cut clean slices.
You can also line your pan with parchment paper so you can lift out the fudge and cut it on a cutting board instead of in the pan.
Be careful not to overcook your fudge or it will become grainy.

Nutrition