There are plenty of moments when I need to make a sweet treat but don’t have time to bake up a storm. 

Thankfully there are sweets like this condensed milk fudge fridge slice by Best Recipes user Greer Worsley to the rescue – it comes together in just 10 minutes and then sits in the fridge until you’re ready to enjoy.

The secret to this no-bake dessert? The amazing pantry staple of sweetened condensed milk. The rich liquid combines with chocolate to melt together and create a decadent base for this easy fudge.

What is condensed milk?

Available in most supermarkets (you’ll often find it near the baking chocolate), this pantry staple is made with regular full cream milk that has been heat-treated to evaporate around 60 per cent of its water content. 

Sweetened condensed milk is different to evaporated milk (which also has about 60 per cent water content removed) as condensed milk was sweetened with sugar before the evaporation.

Therefore, when the sugar and milk are heated it creates subtle toasted, caramelly flavour notes in the liquid. 

What do users say about our condensed milk fudge fridge slice?

Best Recipes users who have made the slice have nothing but good things to say about how easy (and delicious) this dessert is.

“Very yummy & loved the fact (that there was) no cooking.” -Pontygirl

“Loved these, so good, I added chopped nuts and was so delicious” -Lj

Can I tweak the recipe? 

While we love the eye-catching difference between the dark chocolate mixture and the light biscuits after slicing, it’s easy to customise the flavours by adding different mix-ins. 

Chopped nuts or dried fruit are an easy addition, or try adding bright lollies for a splash of colour. 

How to make condensed milk fudge fridge slice

First line a loaf tin with baking paper. Using a small loaf tin creates pretty and tall slices of fudge with an eye-catching mosaic of biscuits.

Next, melt two types of chocolate plus butter and a can of sweetened condensed milk in a medium saucepan. 

Once melted, cook gently for four to five minutes for the flavours to combine. 

Remove from the heat and stir through roughly chopped Scotch Finger biscuits. 

Keeping the biscuits in large chunks means there’s a nice contrast between biscuit and fudge after slicing. 

Pour the mixture into the prepared tin, smooth the top and refrigerate for at least two hours or until set.

Turn out onto a board and slice before serving. 

Find the full recipe here. 

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