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.
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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It's a sugar candy, originally made on the stove with everyday ingredients such as butter, sugar, and milk or cream.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.
Recipes evolved, and nowadays, there are a million versions of chocolate fudge, with marshmallows or evaporated milk, with condensed milk like this one, with peanut butter.
The possibilities are many and delicious.
Ingredient list
- 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.
White chocolate: use white chocolate chips, Callebaut white chocolate chunks, or a white chocolate baking bar, coarsely chopped.
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.
One of my favorites is Ghirardelli chocolate melting wafers you can buy online. Milk chocolate wafers and white chocolate wafers are also available.
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.
Add-ins
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:
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Easy Microwave Chocolate Fudge
Ingredients
- 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
Instructions
- 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.
Sylvia Sivley says
I have made this fudge for over 20 years. The recipe was given to me by my older sister who has now passed on so it is very special. The only thing I do different is butter my pan rather than use parchment paper. I also buy 8 in.² aluminum pan so that I can give it away at the senior retirement community in which I live! Alternatives for me, Roger keep in mind if I am making them for an elderly person who possibly has dentures nor any teeth whatsoever. I simply leave out the nuts with walnuts being my first choice and pecans my second. I like to buy the deepest richest morsels of chocolate that I can find. For myself, I really prefer as many nuts as I can pack inside and then press down more on the top. I also read a good tip somewhere that was making fudge before you put it in the fridge to set it gently pound it on the counter a little and it will help it settle more square.
Marilena says
Just perfect. Can't wait to try.
MARY H HIRSCH says
Yep, pretty. I never make fudge anymore. This is a luscious-looking recipe. Thanks for more suggestions for fillings.
Paula Montenegro says
This recipe is so easy, you can make fudge again in no time!
Juliana says
What an easy and perfect recipe! Thanks for sharing!
angiesrecipes says
Beautiful! Since my husband is a huge fan of white chocolate, this is a perfect treat for him!
Happy New Year, Paula!
Paula Montenegro says
Hope you had a great New Year Angie!