Microwave Fudge
This Microwave Fudge Recipe makes rich, chocolatey homemade fudge in minutes—no oven, no candy thermometer, and perfect for holidays, bake sales, or last‑minute chocolate cravings.
Ingredients
- 3 cups semi-sweet chocolate chips about 18 oz / 510 g; use good-quality chips; you can swap up to half for dark chocolate chips
- 14 oz can sweetened condensed milk about 396 g; do not substitute evaporated milk
- 3 tablespoons unsalted butter cut into pieces; you may use salted butter and reduce added salt
- 1 teaspoon pure vanilla extract recommended for best flavor
- 1/4 teaspoon fine sea salt reduce to a pinch if using salted butter
- 1/2-1 cup chopped nuts walnuts, pecans, or almonds; toasted and cooled; optional, mix-in
- 2-3 tablespoons mini chocolate chips or white chocolate chips optional, for sprinkling on top
- 1-2 tablespoons crushed peppermint candies optional, topping, great for holidays
- flaky sea salt optional, for sprinkling on top
- 1 teaspoon espresso powder optional; intensifies chocolate flavor
Instructions
- Line an 8x8-inch (20x20 cm) pan with parchment paper or aluminum foil, leaving overhang on two sides to form handles. Lightly grease the parchment or foil with butter or nonstick spray for easier removal.
- In a medium microwave-safe bowl, add the semi-sweet chocolate chips, sweetened condensed milk, and butter pieces. Have the vanilla and salt measured and ready nearby.3 cups semi-sweet chocolate chips, 14 oz can sweetened condensed milk, 3 tablespoons unsalted butter
- Microwave the chocolate mixture on medium power (50–70%) for 60 seconds. Remove the bowl and stir well. Return to the microwave and heat in 20–30 second intervals, stirring after each burst, until the chocolate is mostly melted and the mixture is thick and glossy. Avoid using full power to prevent scorching.3 cups semi-sweet chocolate chips, 14 oz can sweetened condensed milk, 3 tablespoons unsalted butter
- When the chocolate is about 80–90% melted, stop microwaving and continue stirring until completely smooth; the residual heat will finish melting any remaining bits.3 cups semi-sweet chocolate chips, 14 oz can sweetened condensed milk, 3 tablespoons unsalted butter
- While the mixture is still warm and spreadable, stir in the vanilla extract and fine sea salt until well combined. If using espresso powder or chopped nuts, fold them in now. If the mixture becomes too stiff to stir, microwave for an additional 10–15 seconds and stir again.1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt, 1/2-1 cup chopped nuts, 1 teaspoon espresso powder
- Scrape the fudge mixture into the prepared pan. Use a silicone spatula or the back of a spoon to spread it evenly and press it into the corners. Tap the pan gently on the counter a few times to help smooth the top.
- While the fudge is still soft on top, sprinkle with mini chocolate chips or white chocolate chips, crushed peppermint candies, chopped nuts, or flaky sea salt, if desired. Gently press the toppings into the surface so they adhere.1/2-1 cup chopped nuts, 2-3 tablespoons mini chocolate chips or white chocolate chips, 1-2 tablespoons crushed peppermint candies, flaky sea salt
- Transfer the pan to the refrigerator and chill for at least 2 hours, or until the fudge is firm enough to slice. For a faster set, place in the freezer and begin checking after 45–60 minutes, making sure it is firm but not icy.
- Use the parchment or foil handles to lift the fudge from the pan onto a cutting board. With a sharp knife, cut into small squares, about 1 to 1½ inches each. Wipe the knife with a warm, damp cloth between cuts for clean edges.
- Serve the microwave fudge at room temperature for the creamiest texture. Enjoy as part of dessert trays, gift boxes, or as a quick sweet treat.
Notes
Yield: About 36 small 1-inch squares, or 25–30 slightly larger pieces.
Storage: Store in an airtight container at cool room temperature for up to 3 days, or in the refrigerator for 2–3 weeks. Separate layers with parchment or wax paper. For longer storage, freeze for up to 3 months, either whole or pre-cut into squares, with parchment between layers. Thaw in the refrigerator overnight or at room temperature for 30–45 minutes before serving.
Tips: Use good-quality chocolate chips for a smoother texture and better flavor. Avoid overheating the chocolate—microwave on medium power in short bursts and finish melting by stirring to prevent graininess. On hot or humid days, the fudge may be softer at room temperature; keep it chilled until serving. The recipe can be doubled and set in a 9x13-inch pan; use a large microwave-safe bowl and allow more chilling time.
Variations: Rocky Road Fudge – Fold in 1 cup mini marshmallows and 1/2 cup chopped toasted almonds or peanuts. Peanut Butter Swirl Fudge – Drizzle 1/4 cup melted creamy peanut butter over the warm fudge in the pan and swirl with a knife. Peppermint Bark Fudge – Use half semi-sweet and half white chocolate chips and top with crushed peppermint. Salted Dark Chocolate Fudge – Use dark chocolate chips, add 1 teaspoon espresso powder, and finish with flaky sea salt. Dairy-Free Coconut Fudge – Use dairy-free chocolate chips and coconut sweetened condensed milk; add 1/2 teaspoon coconut extract and top with toasted coconut. Nutty Walnut Fudge – Fold in 1 cup toasted chopped walnuts.
Nutrition
Calories: 150kcal
Love this recipe?Follow us at @Recipecs for more