Making chocolate fudge is as easy as just 3 minutes in the microwave by using condensed milk. This simple, easy, and effortless recipe for microwave chocolate fudge is perfect for a quick holiday treat as well as to give as gifts to family and friends. Made with dark chocolate and mixed nuts this is an addiction.
Table of Content
It's fudge season again! Is it me, or do you also think of fudge during the holidays? I remember mom making a lot of fudge during the Christmas holidays. She took orders for these and so our home during Christmas always smelled sweet. There were cakes and cookies. And of course marzipan and fudge.
As kids, there was never a thought of how much should I eat. Mom never made a big deal of us eating candy because it was the holidays.
The best part of the holidays, I remember, was helping mom. She'd stand for hours by the stove stirring sweets like marzipan and fudge. Traditional fudge took forever. The tedious process of stirring and watching the temperature so it does not stick to the bottom. Phew, hard work.
About this recipe
I am so thrilled to share with you this recipe. It takes just about 3 minutes in the microwave. Yup, you heard me - it takes about 3 minutes in the microwave. And we need only 3 main ingredients.
Well, the trick here is to use condensed milk. So, basically what you doing is just shortening the process. In traditional fudge, a lot of time is consumed reducing the milk and sugar, which is condensing the milk. By using condensed milk we omit all that stirring and reducing process. Makes sense?
Once the milk and sugar have been condensed, all you need to do is add the butter and bring it back to the consistency, which again is a quick process. The microwave does a quick and easy job.
Ingredients and substitutes
- Chocolate - You can use dark chocolate or semi-sweet chocolate. Chocolate is the star of this dish, so please use good quality chocolate that you like to eat. Not the baking compound chocolate - trust me. Personally, I like to make it with 70% cocoa or more because the condensed milk is sweet. The dark chocolate helps cut down some of the sweetness.
- Condensed milk - condensed milk is evaporated milk that has been reduced and sugar added. So, there is no need to add more sugar to the recipe. If you choose to use evaporated milk and sugar - you will need to cook it down some more as condensed milk is thicker than evaporated milk.
- Vanilla - Always use good quality vanilla extract.
- Nuts - I like to use a mix of different nuts. From walnuts to pecans and even macadamia and hazelnuts. You can also choose to use just one kind. For example, make it a chocolate walnut fudge.
Step by step instructions
- Line an 8" or 9" square cake pan with aluminum foil. No need to grease.
Tip - The larger the pan the thinner your squares will be. I used an 8-inch square so my fudge bars are thicker
Microwave method
- In a microwave-safe bowl, combine chocolate, condensed milk, and butter.
- Place it in the microwave on high for about 2 minutes, Stir well. If you still have unmelted chocolate; microwave at 30-sec intervals until all chocolate is melted. Usually, 3 minutes does the job.
- Add nuts and vanilla extract.
Stovetop/Double boiler method
- In a double boiler, combine chocolate, condensed milk, and butter. Stir until everything is melted and well combined.
Tip - A double-boiler is a safe method, but, you can do this on the stovetop in a saucepan but be very careful not to burn the chocolate. - Add nuts and vanilla extract.
Set the fudge
- Once melted in the microwave or double boiler. Pour into the prepared square pan.
- Let set in the fridge overnight or at least 4 hours.
- To remove from the pan - just pick out the foil lining and peel the aluminum foil away.
- Use a sharp chef's knife to cut the fudge into squares.
- Enjoy!
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Printable Recipe
Microwave Chocolate Fudge
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 14 oz (400 g) Dark chocolate ((I use 60 Callebaut Cocoa))
- 1 can (396 g) Condensed milk ((14 oz))
- 4 oz (113 g) Unsalted butter (room temperature)
- 1 teaspoon Vanilla extract
- 1 cups (150 g) Chopped nuts (walnuts, pecans, etc.)
Instructions
- Line an 8" or 9" square cake pan with aluminum foil. No need to grease. Tip - The larger the pan the thinner your squares will be. I used an 8-inch square so my fudge bars are thicker
Microwave Method
- In a microwave-safe bowl, combine chocolate, condensed milk, and butter.
- Place it in the microwave on high for about 2 minutes, Stir well.
If you still have unmelted chocolate; microwave at 30-sec intervals until all chocolate is melted. Usually, 3 minutes does the job. - Add nuts and vanilla extract.
Stovetop/Double Boiler Method
- In a double boiler, combine chocolate, condensed milk, and butter. Stir until everything is melted and well combined. Tip - A double-boiler is a safe method, but, you can do this on the stovetop in a saucepan but be very careful not to burn the chocolate.
- Add nuts and vanilla extract.
Set the Fudge
- Once melted in the microwave or double boiler. Pour into the prepared square pan.
- Let set in the fridge overnight or at least 4 hours.
- To remove from the pan - just pick out the foil lining and peel the aluminum foil away.
- Use a sharp chef's knife to cut the fudge into squares.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Dianna
This doesn't set at all n putting tin foil in the pan is a horrible idea
Veena Azmanov
I'm sorry this did not set for you, Dianna.
I do make this fudge every year and it always sets.
400 grams of chocolate definitely sets in the fridge after 4 hours. In fact, thanks to the condensed milk it stays just right to bite into.
The only reason it would not set is if the ratio of chocolate to condensed milk is not right or the cooking time is not followed correctly.
Thanks for the feedback.
Dawn Cole
Followed the microwave instructions put in the fridge for 4 hours checked on it and it was still kinda soft, decided to put it in the freezer and wait overnight cutting the fudge was a little difficult for as it was still soft. Put it back in the freezer after cutting hoping that the cold would firm it more but did not the bottom was still soft and sticky. Don't know what I did wrong
Veena Azmanov
Hey Dawn. You had it in the fridge for 4 hours and it was still soft? That is weird because chocolate does set quicker than that. Did you cook in the microwave for a full 3 minutes? Once cooked the chocolate and condensed milk do become a stick mass that's almost ready to set.
fiona ebong
I am so excited to have found your recipe - no more worries about thermometers, thank-you! Please, can you advise how best to store the fudge and how long it will keep? Much appreciated.
Veena Azmanov
The fudge will keep at room temperature for 2 t 3 days and in the fridge for up to a week. Thanks Fiona.