This is the easiest ever chocolate fudge made in the microwave. It's creamy, soft, and keeps for weeks. Use your favorite dark chocolate and nuts combination in a simple recipe that is ready in 30 minutes.
Even though it's Christmas time and this is a fantastic fudge recipe, let me tell you, the whole year is appropriate for this dark fudge.
The thing about fudge, besides being delicious, is that it makes a fabulous gift. Take it to a friend's house or your office, or give it to your neighbors; there are many possibilities.
And it takes 30 minutes to prepare and have ready. No kidding. Easy and fast!
It's also a fantastic fudge without the nuts, similar to a soft caramel. Just 2-ingredients, chocolate and condensed milk.
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It's a sugar candy, originally made on the stove with everyday ingredients such as butter, sugar, and milk or cream.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, 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 that always includes hazelnuts. But you can use only one.
How to make fudge in the microwave
It's the easiest thing ever!
- Melting: use 15-second spurts to melt the chocolate with condensed milk in the microwave. Stir well when you take it out, and take care not to scorch the chocolate. It will be similar to thick honey.
- Nuts: they can be chopped or whole.
- Lining the pan: use parchment paper or plastic wrap. It's easier to remove the fudge from the pan once it's firm.
- Refrigeration: put it in the fridge for about 15 minutes, or until it hardens. I leave it for several days sometimes, and it never hardens completely.
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.
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- 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