This easy microwave fudge is creamy, soft and keeps for weeks. Use dark, milk or white chocolate and your favorite nuts for a simple treat ready in about 30 minutes — perfect for holidays or everyday snacking.
Although it’s a favorite at Christmas, this microwave chocolate fudge is great any time of year. It’s versatile — you can swap in white chocolate, milk chocolate or a combination — and it makes a thoughtful homemade gift. Packaged in small boxes or wrapped in parchment, the squares are always welcome at parties, the office or with neighbors.
This recipe is fast and uncomplicated: about 1 hour from start to finish, most of which is chilling time. It’s ideal when you want rich chocolate flavor without fuss.
What is fudge?
Fudge is a sugar candy traditionally made on the stove with butter, sugar and milk or cream. Classic recipes require careful heating and cooling, often a candy thermometer. Modern versions simplify the process by using ingredients like sweetened condensed milk or marshmallows to achieve a creamy texture with less technique.
Today there are countless variations — plain chocolate, white chocolate, peanut butter, or those that include marshmallows or evaporated milk. Each approach yields a slightly different texture and flavor, but all are delicious.
Ingredient list
- Sweetened condensed milk: the thick, sugary canned milk that gives this fudge its creamy body.
- Chocolate: choose baking or melting chocolate that melts smoothly. Very high cocoa solids (75% and above) can be drier or grainy when melted. Semisweet or dark chocolate around 50–60% cocoa melts well and tastes rich.
- Add-ins: chopped nuts (walnuts, pecans, hazelnuts, pistachios) or dried fruit. Use your favorites or a mix.
White chocolate fudge
If you prefer white chocolate, you can make a white fudge that’s especially festive for holidays. Use good-quality white chocolate chips, chunks or a baking bar, coarsely chopped. Caramelized white chocolates (when available) add a toasty, caramel-like note that’s delicious.
How to make fudge in the microwave
Microwave fudge is straightforward and quick:
- Melting: combine chocolate and sweetened condensed milk and heat in short bursts (10–15 seconds), stirring well between intervals. Finish stirring off heat so the residual warmth melts remaining pieces. The texture should be thick and glossy, similar to dense honey.
- Nuts: fold in coarsely chopped nuts or whole pieces, depending on the texture you like.
- Lining the pan: line an 8-inch square pan with parchment paper or plastic wrap for easy removal when the fudge has set.
- Chilling: refrigerate for at least 15–30 minutes, until firm enough to cut into squares. If fully chilled and very hard, let sit a few minutes at room temperature before slicing.
Best chocolate for fudge
Baking or melting chocolate labeled for candy making works well because it melts evenly and gives a glossy finish. Semisweet or premium baking bars are reliable choices. Ultimately, pick a chocolate you enjoy eating: milk for a sweeter fudge, semisweet or dark for more intense chocolate flavor, or combine types for complexity.
Add-ins
The add-ins are where you can personalize the fudge:
- Dried fruit: cranberries, candied orange peel or chopped candied ginger pair well with chocolate.
- Sea salt: a light sprinkle of flaky sea salt before it sets adds a pleasant contrast to the sweetness.
- Coconut: lightly toasted coconut adds flavor and texture.
Experiment with combinations to suit your taste.
Related recipes you might like:
-
Cranberry Pistachio Fudge
-
Fudge with Condensed Milk (2 ingredients)
-
Buckeye Fudge (peanut butter and chocolate)
-
Chocolate Marshmallow Fudge
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Easy Microwave Chocolate Fudge
Ingredients
- 1 14-oz can sweetened condensed milk
- 17 oz semisweet chocolate, chopped
- 1 ½ cups nuts (mix of hazelnuts, walnuts and pistachios), chopped
Instructions
- Line an 8-inch square pan with parchment paper or plastic wrap for easy removal.
- Combine chopped chocolate and condensed milk in a microwave-safe bowl. Heat in short bursts (5–15 seconds), stirring well between intervals until the mixture is smooth and glossy.
- Remove from heat and stir in the nut mix.
- Pour the mixture into the prepared pan and smooth the top. The mixture will be thick; you can pat it gently with your hands or a spatula to even it out.
- Refrigerate for 15–30 minutes or until firm enough to cut into squares.
- Lift the fudge from the pan using the parchment paper and cut into squares. If it is too firm, let it sit a few minutes at room temperature to soften slightly before slicing.
- Serve at room temperature. Store well wrapped in the refrigerator for several weeks.
Notes
Add-ins: Try different combinations of nuts and dried fruit.
Salty variation: Sprinkle flaky sea salt over the top before it sets.
Plain: You can make this fudge without add-ins for a smooth, classic chocolate square.
Storing: Keep well wrapped in the refrigerator; it will stay fresh for several weeks.