Best Chocolate Fondue with Condensed Milk

If you ask me, chocolate fondue is one of life’s simple pleasures.

This easy dessert brings together warm, melted chocolate and sweet condensed milk to create a dip that’s smooth and rich without being fussy. The combination makes the perfect consistency for coating fresh fruits, marshmallows, or bits of cake.

It’s made with just a handful of ingredients you probably already have in your pantry, and comes together in minutes on the stovetop. The condensed milk helps keep the chocolate from getting too thick or grainy, making it practically foolproof.

It’s a cozy treat that’s perfect for family movie nights or casual get-togethers with friends.

What Kind of Chocolate Should I Use?

While this recipe calls for semisweet chocolate chips, you’ve actually got several options that will work well in your fondue. Regular semisweet chips are perfect for a classic fondue that’s not too sweet and not too bitter, but you could also use milk chocolate for a sweeter result or dark chocolate if you prefer a richer, more intense chocolate flavor. The most important thing is to use good quality chocolate that melts smoothly – look for real chocolate chips or bars that list cocoa butter in the ingredients rather than palm oil. If you’re using chocolate bars instead of chips, just chop them into small, even pieces so they’ll melt at the same rate. Remember that chocolate chips designed for baking tend to hold their shape better than regular chocolate bars, so they might take a bit longer to melt completely.

Options for Substitutions

Want to make this fondue but missing something? Here are some helpful swaps you can try:

• Sweetened condensed milk: This is really the base of the recipe and can’t be substituted easily. Evaporated milk won’t work as it lacks the sugar content and thickness needed for the right consistency.
• Semisweet chocolate chips: You can use milk chocolate chips for a sweeter taste, or dark chocolate chips for a richer flavor. You can also chop up chocolate bars instead of using chips. Just make sure to use real chocolate, not candy melts or chocolate-flavored coating.
• Butter: Margarine works fine as a 1:1 replacement. You could also use coconut oil, though it might add a slight coconut flavor to your fondue.
• Vanilla essence: Vanilla extract works exactly the same way. You can skip it if you don’t have any, or try almond extract for a different flavor (use half the amount as it’s stronger).
• Water: You can use milk instead of water for an even creamier fondue. If your mixture gets too thick, just add a bit more liquid, one teaspoon at a time.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chocolate fondue is preventing the chocolate from seizing – which happens when even a tiny drop of water gets into your melting chocolate, turning it into a grainy, unusable mess. For smooth results, make sure all your utensils and the pot are completely dry before starting, and avoid using a lid that might create condensation drips.

Heat control is crucial – cooking your fondue on high heat or leaving it unattended can quickly lead to scorched chocolate that tastes bitter and unpleasant, so keep the heat low and stir constantly. If your fondue starts to thicken too much while serving, simply stir in a tablespoon of warm milk (not cold!) to bring it back to the right consistency.

For the creamiest texture, try chopping your chocolate chips into smaller pieces before melting, as this helps them combine more evenly with the condensed milk and prevents lumps from forming.

What to Serve With Chocolate Fondue?

When it comes to chocolate fondue, it’s all about having a fun variety of dippers that everyone can enjoy! Fresh fruits like strawberries, bananas, and apple slices are always crowd-pleasers and add a nice fresh balance to the rich chocolate. For something more decadent, try chunks of pound cake, brownie bites, or marshmallows – they’re perfect for coating in the warm, smooth chocolate. I also like to include some salty options like pretzel sticks or potato chips to create that sweet-and-salty combo that’s so hard to resist. For the best fondue party experience, arrange all your dippers on a big platter so everyone can easily reach their favorites.

Storage Instructions

Keep Fresh: Once your chocolate fondue has cooled down, transfer it to an airtight container and pop it in the fridge. It’ll stay good for up to 5 days. The mixture might become firm when chilled, but don’t worry – that’s totally normal!

Make Ahead: You can easily prepare this fondue a day before your party or gathering. Just store it in the fridge and when you’re ready to serve, warm it up slowly using your preferred method. The consistency will be just as smooth as when you first made it.

Warm Up: To bring your chilled fondue back to its silky smooth state, warm it up using 30-second intervals in the microwave, stirring between each interval. Or place it in a heat-safe bowl over a pot of simmering water (double boiler method). Add a splash of warm milk if needed to reach your desired consistency.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 10-15 g
• Fat: 60-70 g
• Carbohydrates: 160-170 g

Ingredients

• 1 (14 oz) can sweetened condensed milk (not evaporated milk)
• 1 cup semisweet chocolate chips
• 2 tablespoons of butter or margarine
• 2 tablespoons water
• 1 teaspoon vanilla essence

Step 1: Combine Ingredients in Saucepan

Place a heavy saucepan on the stove over medium heat.

Add condensed milk, chocolate chips, butter, and a small amount of water into the saucepan.

This will be the base mixture for your chocolate sauce.

Step 2: Melt and Stir

Cook the mixture, stirring continuously, until the chocolate chips and butter are fully melted.

This constant stirring will ensure the ingredients are well combined and that the mixture stays smooth.

Step 3: Thicken the Mixture

Once the chocolate and butter have melted, continue cooking the mixture, still stirring constantly, for about 5 more minutes.

During this time, the sauce will start to thicken.

Keep an eye on the consistency to get it just right.

Step 4: Incorporate the Vanilla

Remove the saucepan from the heat once the desired thickness is achieved.

Stir in vanilla to add a boost of flavor.

Mix well to ensure the vanilla is evenly distributed throughout the sauce.