This easy microwave fudge recipe is creamy, soft, and keeps for weeks. You can use white, milk or dark chocolate and any type of nut. It's a simple recipe ready in 30 minutes. A wonderful holiday treat and snack.
Even though it's Christmas time and this is a fantastic chocolate fudge recipe, let me tell you, the whole year is appropriate for this dark fudge that can also be made with other types of chocolate like this white chocolate fudge.
The thing about fudge, besides being delicious, is that it makes a fabulous gift, and not just for holidays. Wrap pieces of the 2-ingredient strawberry fudge and see children's face lit up. Take it to a friend's house, the office, or give it to your neighbors; it's guaranteed to please everyone.
And it takes 1 hour to prepare and have ready. Easy and fast!
What is fudge?
It's a sugar candy, originally made on the stove with everyday ingredients such as butter, sugar, and milk or cream. You needed a candy thermometer and time to let it cool down.
The possibilities are many and delicious.
- Condensed milk: the traditional, old-fashioned, sugary, thick sweetened condensed milk we all love.
- Chocolate: don't use chocolate with a very high cocoa butter percentage. My experience is that it doesn't melt well (from 75% and up), and the fudge can turn out grainy. I like using Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Add-ins: I love a mix of nuts (walnuts, pecans, hazelnuts and pistachios are my favorites). But you can use only one.
White chocolate fudge
If you're a fan of this flavor, make a white fudge, especially good for Christmas.
When available, I also like Valrhona caramelized chocolate Dulcey which is caramelized white chocolate and has a unique flavor.
How to make fudge in the microwave
It's the easiest thing ever!
- Melting: use 15-second spurts to melt the chocolate with the condensed milk. Stir well when you take it out, and be careful not to scorch the chocolate, especially towards the end when it's almost melted. The final mixture will be similar to thick honey.
- Nuts: they can be used coarsely chopped or whole.
- Lining the pan: use parchment paper or plastic wrap for easier removal from the pan once it's firm.
- Refrigeration: put it in the fridge for about 30 minutes, or maybe more, until it hardens.
What is the best chocolate for fudge?
I like baking chocolate and the one labeled melting chocolate (used for candy-making). It melts faster and has the best shiny finish.
There's no right or wrong chocolate to use in this recipe; it depends on personal taste. You can also use a mix as we do with the chocolate peanut clusters.
Here, the possibilities are endless.
- Dried fruit: you can add cranberries, candied orange peel, or candied ginger.
- Salted fudge: a large pinch of sea salt, such as Maldon sea salt, with almonds or hazelnuts.
- Coconut: lightly toasted is better.
Let your imagination and palate run free.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.Print
- 1 14-oz can of condensed milk
- 17 oz semisweet chocolate, cut into pieces
- 1 ½ cups nuts (I use a mix of hazelnuts, walnuts, and pistachios)
- Have ready an 8-inch square pan lined with parchment or plastic wrap.
- Melt chocolate with condensed milk, in the microwave (5-10 second bursts mixing well in between).
- Remove from the heat and add nut mix.
- Pour into the prepared pan and smooth the top. I do this with my hands, the mixture is thick.
- Refrigerate for 15 minutes or until it’s firm enough to cut.
- Remove from the pan with the help of the paper.
- If it’s too hard, let it stand for a few minutes to soften.
- Eat at room temperature.
- It keeps for a few weeks well wrapped.
- Add-ins: use any dried fruit and nut combination you like.
- Salty: sprinkle some sea salt after you spread it in the pan before it hardens.
- Plain: this fudge can be made plain.
- Storing: it keeps in the refrigerator for weeks, well wrapped.
- Prep Time: 10 minutes
- Refrigeration time: 15 minutes
- Cook Time: 5 minutes
- Category: Candy
- Method: Melting + Mixing
- Cuisine: American
Keywords: microwave chocolate fudge