Yes, you CAN make amazing, decadent Chocolate Fudge in your Microwave. Just 4 simple ingredients and about 2 minutes in the microwave and you have amazing Microwave Fudge. It is a rich fudge that is especially perfect during the Holidays!
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The texture of this fudge is cross between creamy and dense. It has a nice smooth firmness when you bite into it and then in melts creamy and fudgy in your mouth. Pure deliciousness.
Ingredients
Look to your baking cabinet to make this Microwave Fudge. You only need 4 ingredients and some optional mix-ins:
- Semi Sweet Chocolate Chips: since this is the main ingredient and flavor make sure you get the very best chocolate chips you can. Ghirardelli and Guittard are two great brands.
- Sweetened Condensed Milk: this should be really thick and sweet. If it is watery and runny then you have evaporated milk.
- Butter
- Vanilla
- Optional- Nuts: Chopped pecans or walnuts work really well!
- Optional– Flake Sea Salt: The crispy texture is great with the creamy fudge and the saltiness balances the sweet.
Supplies
You will just need an 8×8 pan, some non stick spray and parchment paper to make the fudge.
Lightly spray the bottom and sides of the 8×8 pan, then fit a strip of parchment into the pan so that the ends hang over the edge. See reference photo below:
This is used to pull the fudge out of the pan before cutting into squares.
Sweet & Salty
Fudge can be a REALLY sweet treat, sometimes too sweet. To balance the sugar consider topping the fudge with a little flake sea salt.
We love Maldon Flake Sea Salt. It has a nice strong saltiness that is pure in flavor. It also has the most amazing texture that is delicate but crispy!
Perfect balance to the creamy and rich fudge.
Note: When storing at room temp the flake sea salt will “melt” a little on top of the fudge. Use this when serving right away.
Storing & Freezing
There are a few options when storing your fudge. Countertop, Fridge, Freezer:
Room Temp Counter: This is the best option for fresh creamy fudge. Keep your fudge at room temp in an air tight container for up to 2 weeks. This will give you nice creamy fudge that melts in your mouth.
Fridge: Keep in an air tight container in the fridge for 2-3 weeks. This will yield a firmer fudge that takes a minute to melt in your mouth. You run the risk of your fudge drying out the longer it is refrigerated.
Freezer: Keep in a freezer safe baggie for up to 3 months. Thaw at room temp before serving.
Tips to Make Your Microwave Fudge Perfect
- Since chocolate is the main ingredient it is important to use a high quality chocolate morsel.
- Microwave the chocolate in increments so it doesn’t’ burn: 1 minute, 30 minutes, and additional 20 second increments until chocolate is smooth.
- Stir the chocolate chips etc. between microwaving, the chips will not melt into a puddle, you need to stir them to help them dissolve into liquid.
- Use a non stick spray and then a strip of parchment paper in your 8×8 pan, it helps remove the fudge from the pan.
- Refrigerate for at least 4 hours for the fudge to set up. Remove from the fridge for 30 minutes before cutting.
- Cut into tiny squares, so they can be consumed in just a few bites! The fudge is rich and eating a 2 inch square might be overwhelming.
Pinterest TV Episode
You can watch this Microwave Fudge being made on an episode of Pin TV, it’s an hour long episode of no-bake holiday treats. The fudge is made in the last 10 minutes of the show.
I also make Peppermint Bark Oreos, Peanut Clusters, and Christmas Cornflake Wreaths!
More Decadent Chocolate Recipes
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Decadent Microwave Fudge Recipe
Equipment
- Non Stick Spray
Ingredients
- 18 oz semi sweet chocolate chips - (this will be around 3 cups)
- 14 oz can sweetened condensed milk
- 2 tablespoon butter
- 1 teaspoon vanilla
Optional
- ¾ teaspoon Maldon Flake Sea Salt - topping (can be found here) – see note
- ½ cup nuts: chopped pecans or walnuts - mixed in
Instructions
- Prep an 8×8 pan by spraying with non stick spray and then placing a strip of parchment paper over the bottom and up the sides so it hangs over the edge. See Photo:
- In a large microwavable bowl add the chocolate chips, condensed milk and butter.18 oz semi sweet chocolate chips, 14 oz can sweetened condensed milk, 2 tablespoon butter
- Microwave for 1 minute. Stir. Then microwave for another 30 seconds. Stir.
- If the chips are all melted move on to the next step, if not place back in the microwave for 20 seconds.
- Add the vanilla and stir in.If you are adding nuts, stir them in with the vanilla.1 teaspoon vanilla, ½ cup nuts: chopped pecans or walnuts
- Pour the mixture into the prepared 8×8 pan. Push the fudge to the corners and smooth top with a spatula or offset knife.
- Sprinkle the flake sea salt on the top and give it a light press to adhere to the fudge.¾ teaspoon Maldon Flake Sea Salt
- Place in the fridge 4 hours, up to 24 hours.
- Remove from the fridge for 20-30 minutes before cutting.
- Run a knife around the edges of the fudge without the parchment. Using the parchment overhang, pull the block of fudge from the pan.
- Cut into 36 one inch pieces. The pan will be cut 6×6.
Storing & Freezing
- Fudge is best stored in an air tight container at room temp for up to 2 weeks.
- But, it can be kept in the fridge for up to 3 weeks. (the risk here is that your fudge might dry out and get crumbly)
- It can also be frozen for up to 3 months. Let it thaw at room temp before serving.
WANT TO SAVE THIS RECIPE?!
I’ll email this recipe to you, so you can come back to it later!
Recipe Tips and Notes:
- Since chocolate is the main ingredient it is important to use a high quality chocolate morsel.
- Make sure to microwave in increments so the chocolate doesn’t burn.
- Stir the chocolate chips etc. between microwaving, the chips will not melt into a puddle, you need to stir them to help them dissolve into liquid.
- Cut into tiny 1 inch squares (or smaller), so they can be consumed in just a few bites! The fudge is rich and eating a 2 inch square might be overwhelming.
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