Sweet milk fudge squares

Sweet Milk Fudge Squares (Condensed Milk Fudge)

📝 Ingredients:

• 1 can (14 oz) sweetened condensed milk

• 2 cups milk powder (full-fat if possible)

• 1/2 cup unsalted butter (1 stick)

• 1/4 cup granulated sugar (optional, for extra sweetness)

• 1/2 tsp vanilla extract or cardamom powder (optional)

• Pinch of salt

• Optional toppings: chopped nuts (almonds, pistachios), shredded coconut, or edible rose petals

👩‍🍳 Instructions:

1. Prepare a Pan:

   • Line a small square pan (8×8 inch or similar) with parchment paper or grease it lightly with butter. Set aside.

2. Melt Butter:

   • In a non-stick pan or heavy saucepan over medium heat, melt the butter.

3. Add Condensed Milk and Sugar:

   • Stir in the condensed milk and sugar (if using), mixing well until smooth and heated through.

4. Add Milk Powder:

   • Gradually add the milk powder while stirring continuously to avoid lumps. Stir well until the mixture thickens and forms a soft dough-like consistency. This takes about 7–10 minutes.

5. Flavor It:

   • Add vanilla extract or cardamom and a pinch of salt. Mix to combine.

6. Set the Fudge:

   • Quickly pour the mixture into the prepared pan. Use a spatula or the back of a greased spoon to flatten the surface.

7. Cool and Cut:

   • Let it cool completely at room temperature (or refrigerate for quicker setting), then cut into squares.

8. Optional Garnish:

   • Press chopped nuts or shredded coconut into the top before it sets for extra flavor and texture.

📝 Tips:

• Store in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week.

• For a more caramelized flavor, cook the mixture a little longer until it darkens slightly (like Dulce de Leche fudge).

• To make it more like Indian milk barfi, skip vanilla and use cardamom + a few saffron strands.

Let me know if you want a chocolate version, microwave method, or a vegan variation!