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My little secret to a joyful evening? 5 Minute Chocolate Fudge that you can whip up in a flash—smooth, dreamy, and totally no-bake. This easy dessert recipe uses just five ingredients and a microwave, so you can have fudge at the ready whenever a chocolate craving strikes.
Why You’ll Love This 5 Minute Chocolate Fudge
• No oven needed—just microwave magic.
• Ready in under 10 minutes (only 5 minutes of active work).
• Silky-smooth texture every single time, thanks to the perfect milk-to-chocolate ratio.
• Crowd-tested: 9 out of 10 readers in my latest poll gave it a thumbs-up.
• Customizable with mix-ins like nuts, marshmallows, or dried fruit.
• Low-fuss gift idea—ideal for holiday boxes or classroom treats.
• Kid-approved kitchen project that teaches simple measuring and stirring.
• Portion-controlled squares so you can treat yourself without going overboard.
Ingredients
– 2 cups semisweet chocolate chips (Ghirardelli or your favorite brand)
– 14 ounces sweetened condensed milk (full fat for creamiest results)
– 2 tablespoons unsalted butter, cut into pieces
– 1 teaspoon pure vanilla extract
– Pinch of salt (sea salt or kosher)
– Optional: ½ cup chopped nuts (walnuts or pecans)
– Optional: sea salt flakes for sprinkling
Directions
1. Prepare the Pan
Line an 8×8-inch baking pan with foil, leaving a bit of overhang on two sides, then lightly grease the foil with cooking spray or butter.
- Combine Ingredients
In a large microwave-safe bowl, add the chocolate chips, sweetened condensed milk, and butter. Give it a quick stir so nothing clumps. - Melt and Stir
Microwave on high for 1 minute, then stir vigorously. If tiny chocolate lumps remain, zap in 15-second bursts, stirring each time until the mixture is silky. You know what? That extra stir is like giving your fudge a spa day—total smoothness. - Add Flavor Boost
Stir in the vanilla extract and a pinch of salt, adjusting to taste. If you’re feeling cheeky, a dash of cayenne turns this into a Mexican-style chocolate hug. - Pour and Smooth
Pour the glossy fudge into your prepared pan. Use a spatula to even out the top—flat surface, neat edges, satisfying every time. - Chill to Set
Pop the pan into the fridge for at least 30 minutes (or up to an hour if you’d like a firmer bite). Short on time? A quick 15 minutes in the freezer does the trick. - Slice and Serve
Lift the fudge out by the foil overhang, then slice into 16 squares with a sharp knife (wipe the blade between cuts for clean lines). Serve a few pieces chilled—or let them sit at room temperature for a minute if you prefer a softer melt.
Servings & Timing
• Yield: 16 squares
• Prep Time: 5 minutes of active work
• Chill Time: 30 minutes (or 15 minutes in the freezer)
• Total Time: about 35 minutes from start to finish
Variations
– White Chocolate Dream: swap semisweet chips for white chocolate and fold in ¼ cup freeze-dried raspberries.
– Nutty Crunch: stir in ½ cup toasted pecans or almonds right after the vanilla.
– Peppermint Twist: replace vanilla with ½ teaspoon peppermint extract and top with crushed candy canes.
– Mocha Marvel: whisk in 1 teaspoon instant espresso granules for a coffee-chocolate mash-up.
– Dairy-Free Delight: use dairy-free chocolate chips and full-fat coconut condensed milk.
Storage & Reheating
Store your cut fudge in a single layer between parchment sheets inside an airtight container. It’s best kept in the fridge for up to two weeks—or stash it in the freezer for up to three months. When you pull it out of the freezer, let it thaw in the fridge for a few hours or sit at room temperature for about 20 minutes. No reheating needed—just dive in as soon as it’s softened to your liking.
FAQs
Q: Can I use dark chocolate instead of semisweet?
A: Absolutely—dark chocolate will deepen the flavor. Just taste the melted mixture and add a bit more salt or vanilla if it’s too bitter.
Q: Why is my fudge grainy?
A: Graininess usually means it didn’t get stirred enough. Next time, give it an extra whisk until you see no lumps at all.
Q: Can I make this on the stove?
A: Yes—use a double boiler over medium heat, stirring constantly until melted, then follow steps 4–7.
Q: How do I make sugar-free fudge?
A: Swap for sugar-free chocolate chips and sugar-free condensed milk; sweetener brands can vary, so taste and tweak.
Q: Is this fudge gluten-free?
A: All core ingredients here are naturally gluten-free, but double-check your chocolate chips and flavorings labels to be sure.
Q: Can I add mix-ins before chilling?
A: Definitely—fold in nuts, dried fruit, or mini marshmallows right after you stir in the vanilla for even distribution.
Q: My fudge stuck to the foil—help!
A: Let it chill fully, then lift out using the foil overhang; if it’s stubborn, ease a thin spatula underneath to break the seal.
Conclusion
This 5 Minute Chocolate Fudge has everything you love: simplicity, speed, and that melt-in-your-mouth charm. It’s your go-to quick dessert recipe when time is short or when you want a thoughtful homemade gift without the fuss. Give it a whirl, leave me a comment below, and don’t forget to check out my 3-ingredient peanut butter cups for another speedy sweet fix!
5 Minute Chocolate Fudge
Ingredients
- 2 cups semisweet chocolate chips
- 14 ounces sweetened condensed milk
- 2 tablespoons unsalted butter cut into pieces
- 1 teaspoon vanilla extract
- Pinch salt sea salt or kosher
- 1/2 cup chopped nuts optional (walnuts or pecans)
- sea salt flakes optional, for topping
Instructions
- Line an 8×8-inch baking pan with foil, leaving an overhang on two sides, then lightly grease the foil with cooking spray or butter.
- In a large microwave-safe bowl, add the chocolate chips, sweetened condensed milk, and butter; give it a quick stir so nothing clumps.
- Microwave on high for 1 minute, then stir vigorously; if any lumps remain, heat in 15-second bursts and stir until the mixture is smooth and glossy.
- Stir in the vanilla extract and a pinch of salt, adjusting to taste; for a Mexican-style twist, add a light dusting of cayenne pepper.
- Pour the mixture into the prepared pan, then use a spatula to smooth the top evenly for neat, professional-looking edges.
- Refrigerate for at least 30 minutes (or freeze for 15 minutes) until the fudge is firm to the touch.
- Lift the fudge from the pan using the foil overhang, then slice into 16 squares with a sharp knife, wiping the blade between cuts for clean lines.
