2-Ingredient Sweet Milk Fudge Squares

Course: Dessert or Snack
Cuisine: Global (popular in Indian, Middle Eastern, and Latin cuisines)
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Chill Time: 2 hours
Total Time: ~2.5 hours
Yield: About 25 small squares

Ingredients:

1. Sweetened Condensed Milk – 1 can (397 g or 14 oz)

2. Milk Powder – 2 cups (about 200 g)

Optional Add-Ins (for enhanced flavor, not required):
– 1 tsp vanilla extract
– 2 tbsp butter
– A pinch of salt
– Finely chopped nuts (pistachios, almonds, or cashews)
– Cardamom powder for an Indian-style twist

‍ Directions:

1. Prep the Pan

Line a small square or rectangular baking dish (6×6 or 7×7 inch) with parchment paper or lightly grease with butter to prevent sticking.

2. Mix the Base

In a nonstick pan over low to medium heat, pour in the sweetened condensed milk. Slowly add the milk powder, stirring constantly to avoid lumps.

Tip: Sift the milk powder before adding for an extra smooth texture.

3. Cook the Mixture

Continue stirring over low heat for 10–15 minutes, scraping the sides and bottom regularly to avoid sticking or burning. The mixture will thicken and start to pull away from the sides of the pan.

Add butter or vanilla at this stage if using.

4. Check for Doneness

The fudge is ready when it forms a thick, dough-like consistency and doesn’t stick to your fingers when you pinch a bit.

5. Shape and Set

Immediately transfer the hot mixture into your prepared pan. Flatten and smooth the top using a spatula or by pressing with parchment paper.

Press chopped nuts on top now if using for decoration.

6. Chill

Let it cool at room temperature for 15 minutes, then transfer to the refrigerator for at least 2 hours, or until fully set.

7. Cut and Serve

Once set, remove from the pan and cut into small squares or rectangles using a sharp knife.

Notes & Variations:

• This fudge is naturally sweet from the condensed milk — no extra sugar is needed!

• Want a chocolate version? Stir in 2 tbsp of unsweetened cocoa powder during cooking.

• For flavored versions, you can add coffee powder, orange zest, or rose water.

• This is similar to milk barfi in Indian cuisine or leche condensada fudge in Latin American cooking.

Storage:

• Room Temp: Store in an airtight container for up to 3–4 days.

• Refrigerated: Keeps well for up to 10 days.

• Freezer: Can be frozen (individually wrapped) for up to 1 month.

Final Thoughts:

These 2-ingredient milk fudge squares are rich, creamy, and wonderfully nostalgic. Whether you’re making them for a celebration or a cozy night in, they come together quickly and taste like they took hours. Send some to friends (or keep them all to yourself — we won’t judge ).