Easy Microwave Fudge

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Recipe photo
Hands-on time:
Total time:
Yield: 2 pounds candy

Recipe photo

A quicker version of traditional stove top fudges, these sweet treats hit the spot when time is of the essence. Melt a little chocolate, make it creamy with condensed milk and jazz up the flavors... BANG! You've got a fudge-y candy perfect for gift giving and holiday cookie swaps.

Easy Microwave Fudge

star rating (34) rate this recipe »
Hands-on time:
Total time:
Yield: 2 pounds candy
Published: 10/11/2012


Basic Chocolate Fudge

  • 2 cups chocolate chips
  • one 14 ounce can sweetened condensed milk
  • 2 tablespoons cold butter
  • 2 teaspoons vanilla extract

Tips from our bakers

  • Chocolate mint version: Use 1 cup each of chocolate chips and mint chips. Garnish the soft fudge with extra mint chips before chilling.
  • Chocolate walnut fudge: Stir in 1/2 cup chopped walnut pieces along with the vanilla. Garnish with more nuts before chilling.
  • Butterscotch Pumpkin Spice Fudge: Swap the chocolate chips for good quality butterscotch chips. Add 1/4 cup pumpkin puree and 1/2 teaspoon of pumpkin pie spice along with the vanilla. Delicious topped with toasted pecans!


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1) In a microwave-safe bowl, melt the chocolate chips on high for one minute. Stir, then microwave again for 30 seconds. Be sure to check and stir the chocolate as it melts. Chips will hold their shape and not melt unless stirred.

2) Add the condensed milk and stir until it is all incorporated into the chocolate. The mixture will thicken up a little as you stir. This is normal.

3) Cut the cold butter into small pieces, about the size of playing dice. Top the chocolate mixture with the butter and return to the microwave for another 30 to 45 seconds, until the butter is melted. Stir well.

4) Finally, add the vanilla, stir until smooth and pour into a buttered 9" x 5" loaf pan.

5) Chill for at least 2 hours before cutting and serving. Store at room temperature or can be frozen for up to 4 weeks.

6) Yield: 2 pounds fudge


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  • star rating 02/08/2015
  • Suzy from Arizona
  • My boyfriend bought fudge in an expensive candy shop and raved about it. I told him "I can make that." and made this fudge in three different versions, one with espresso powder for coffee fudge, one with swirled peanut butter in it and one with M and M's mixed in and sprinkles on top for a fun, colorful version. The smile on his face after he tasted them said it all. This is a smooth, deep chocolate delicious fudge that rivals anything out of a candy store!
  • star rating 12/31/2014
  • Emma from London
  • Well this is a disaster of a recipe. Its been in the fridge 24 hours now and is STILL LIQUID. Would have been cheaper and less hassle to go and buy the fudge in the first place.
    These results sound like evaporated or some other canned/tinned milk product was used instead of sweetened condensed milk (which is whole milk with 60% water evaporated - and 40% sugar added!). We hope you can find this product for recipe success. Irene@KAF
  • star rating 11/16/2014
  • Barb from Wash
  • I've had such fun changing up this recipe and trying other flavors, mostly with King Arthur ingredients. My new favorite is 1 cup milk choc and 1 cup white choc chunks with chopped almonds and the cherry extract from KA. I thought it would be very cherry tasting - I used 1 tbsp of the flavoring and no vanilla - but it really just brought out the fruit flavor in the chocolate, and was understated and delicious. Tomorrow it's chocolate peanut butter with the KA mini peanut butter cups as an add in, plus maybe some chopped peanuts. Yum. After that, my teenager wants a crushed Oreo batch! And after that I'm trying a red velvet batch. I've had no problems with the candy setting up and have been using the KA parchment to line my pans. Very happy with this recipe!!
  • 11/14/2014
  • Beth from Ontario, Canada
  • Actually, 14 ounces is a cup and 3/4, which I would have thought would make it runnier. We just finished pouring it over vanilla frozen yogurt, and it was absolutely delicious, so not a total loss. Will keep trying.
  • 11/14/2014
  • Beth from Ontario, Canada
  • I'm afraid I don't have time to make phone calls, so perhaps you could answer my earlier query instead. As I said, I made the fudge EXACTLY as the recipe specified, and did use condensed milk and 2 cups of butterscotch chips. What I would like to know is the amount of condensed milk in a U.S. can, to see if the fact that I used a 1 1/3 cup Canadian can could have made the difference. Thanks so much for your previous prompt response.
    The amount of condensed milk called for in this recipe is 14 oz., which would be very close to 1 1/3 cup. I don't think this would have caused your recipe to fail. Barb@KAF
  • star rating 11/13/2014
  • Beth from Ontario, Canada
  • My husband (who prides himself on his great fudge!) and I made the Pumpkin Spice version of this fudge EXACTLY as the recipe specifies. What we ended up with is a delicious ice cream sauce, but NOT fudge. I am wondering if Canadian condensed milk cans contain more liquid. They are 300 ml (just over 1 1/3 cups). If so, then perhaps the recipe could be amended to recommend a volume of condensed milk (e.g.) 1 cup, rather than a full can. We were very disappointed, as we had promised a batch of fudge to a friend.
    We trust you used sweetened condensed milk, not evaporated....and in addition to the 1/4 cup pumpkin, you also added 2 cups butterscotch chips! If this isn't the case, perhaps a call to our baker's hotline would be good problem solving at 855-371-2253. Irene@KAF
  • star rating 12/21/2013
  • Mae from Claremont nh
  • Will not make this again. It does not get hard and is impossible to remove from pan. I used quality ingredients and followed the directions.
    I am very sorry this recipe did not work for you. We would love to help so please call our Bakers Hotline for further assistance. We have a toll free number, 1-855-371-BAKE. Elisabeth
  • star rating 12/19/2013
  • annhefenieder from KAF Community
  • Have made about 10 pounds of this, in different iterations. It's so easy! My favorite right now is the batch with dark chocolate chips, fiori di sicily flavoring instead of vanilla, and a cup of dried sweetened cranberries! I also made mint fudge, and peanut butter fudge using the Reeses peanut butter chips and dry roasted peanuts. Yummy.
  • star rating 11/01/2013
  • Deb from Connecticut
  • Delicious and I like that it doesn't use marshmallows. If someone can answer this, why do so many fudge recipes call for marshmallow fluff or marshmallows? Thanks!
    Some recipes use marshmallow and the stove top for making this candy, others use evaporated milk or sweetened condensed and the microwave. You don't want to mix up the process or ingredients (think about marshmallows in the microwave!!?!). It's all about flavor, texture and ease of preparation. Choose the recipe that satisfies all 3 for you. Happy Baking! Irene@KAF
  • star rating 07/17/2013
  • Kim from Las Cruces, NM
  • Honestly, I don't know how others have messed up this recipe. Ive been making this for years and even with cheap chips, my fudge has always set up and been delicious. I've tried many flavor combinations and am excited to try the pumpkin next. I also always use buttered foil in the pan so that I can just lift it out and cut into squares.
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