Microwave Chocolate Fudge is the easiest fudge you can make! With 3 simple ingredients, this chocolate fudge is smooth, creamy and delicious!
Not only is this recipe quick and seriously easy, the fudge is insanely delicious!
Using only 3 basic ingredients, we combine them to make a quick sweet treat, that needs only time in the fridge to set.
This microwave milk chocolate fudge does not require a thermometer, stove top or oven!
Whether you want to whip this up for gift giving or make it for a movie night, I have taken it back to basics to share this recipe with you.
The ingredients needed for the recipe, are shown in the photo below. They are all simple and easy to find at the local supermarket.
As you can see, the recipe calls for:
- Milk chocolate: you can use chocolate melts, chocolate bits or a block of chocolate broken into pieces. I recommend using cooking chocolate as you can get mixed results with regular chocolate.
- Sweetened condensed milk: we use one standard tin of this for the recipe. As it is sweet and sticky, it is a good idea, to use a spoon to help scrape it out of the tin.
- Butter: I recommend unsalted butter, chopped into pieces. This makes it easier to work with as it melts faster than using a big hunk of butter.
It is hard to believe that all that is needed for such a delicious recipe is only the 3 ingredients above, but that is another thing to love about it!
If you want to spruce it up a little, feel free to decorate with sprinkles or chopped up pieces of cookies!
These are the step by step instructions to make the recipe.
I use a square cake tin with these measurements (Tray dimensions 24cm x 5cm, 9 inch x 2 inches).
- add milk chocolate, sweetened condensed milk and butter to microwave safe jug (photo 1)
- microwave the ingredients for 2 mins (photo 2)
- remove from the microwave, place on heatproof surface and stir (photo 3)
- place back in the microwave for a further 2 mins, remove and stir till ingredients are consistently combined (photo 4)
The trick with making this fudge, it to ensure that the ingredients are consistently combined.
I find the easiest way to achieve this is to stir the ingredients both round and round and across the jug so that it is getting stirred in all directions.
In saying that, the goal is to have the texture be consistent, but not whip the ingredients.
You will find that the butter takes the longest to melt and mix in with the chocolate and sweetened condensed milk.
So keep an eye on it and ensure when you are stirring that it has fully melted down so you don't get blobs of butter in the mix.
How to make microwave chocolate fudge
If you have a look at the photos below, you will see the final 2 steps in making the fudge.
Once you have removed the fudge from the microwave and stirred to combine, you will notice that it is very thick and starts to firm up.
So work quickly to transfer it into the cake tin and then use a spatula to move it around a little. Also tap the tin when the wet fudge is in there to remove any bubbles, then simply place into the fridge to set.
The fudge will set quickly, but I find it best to wait (if you can) for at least one hour before cutting so that it has a chance to firm up.
When ready to cut, simply remove from the fridge, pull the edges of the paper up and remove fudge from tray.
Then flip it over, remove and discard the paper and use a knife and chopping board to cut into pieces.
The smooth top layer of the fudge comes from the base of the fudge (flipped), so it doesn't matter if when you put the fudge in the fridge the surface is not super smooth.
Frequently asked questions
What is the difference between hot fudge and chocolate fudge?
Hot fudge and chocolate fudge use different ingredients.
Hot fudge is more complicated in that it can have cream and recipes often use a thermometer to cook it.
Chocolate fudge can be made with as little as 2-3 ingredients with a high quantity of variations possible.
Why does fudge taste different to chocolate?
When we add other ingredients such as sweetened condensed milk and butter to chocolate, it changes the taste of the chocolate.
Basic chocolate on its own has a rich amount of cacao, which gets diluted when mixed with the other ingredients.
Dark chocolate has the richest taste and tends to be the most bitter chocolate. When adding the other ingredients to make fudge, this taste gets altered to a sweeter less chocolate dense flavour.
These are my top tips and tricks that will help you master the recipe from the 1st time and every following time:
- when lining the cake tin or slice tray, ensure that you have an over hang to pull the fudge out
- use kitchen scales to measure both the chocolate and butter to ensure you are using the correct quantities of ingredients
- the sweetened condensed milk will have a measurement on the tin. It can also be poured straight into the mix
- use a spoon when working with the condense milk to scrape out as much as you can from the tin
- be thorough when stirring the fudge and whisk in all directions
- keep an eye out for blobs of butter and whisk them to ensure the mixture is smooth
- store fudge in an air tight container in the fridge (if you are not too tempted too eat it all) for up to 1 week
I have kept it super simple with this fudge, but if you want to decorate it, try sprinkles, crushed biscuits, or your favourite chocolate bar crumbled on top.
If you do use other ingredients to decorate, you need to add them on top of the fudge as soon as you have transferred it into the cake tin to ensure they 'stick!'.
If chocolate is your favourite ingredient, then you might like to try one of the following recipes or explore all of my fudge recipes:
- Snickers Fudge
- Peanut Butter Pinwheels
- Candy Cane Fudge
- Slow Cooker Fudge
- Mint Aero Fudge
- Instant Pot Fudge
- Chocolate Orange Fudge
- Microwave Marshmallow Fudge
- Cherry Ripe Balls
- Marie Biscuit Fudge
- Slow Cooker Baileys Fudge
- Tim Tam Slice
PIN and save this recipe for later!
Microwave Chocolate Fudge
- Cake Tin
- Baking paper
- Heatproof jug
- 500g/17.6oz milk chocolate Note 1
- 397g/14oz sweetened condensed milk 1 tin, Note 2
- 50g/1.7oz unsalted butter roughly chopped, Note 3
- Line a square cake tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides (Note 4)
- Add sweetened condensed milk, chocolate and butter to a heatproof jug
- Microwave ingredients for 2 mins, then remove from microwave, place on heatproof surface and stir to combine. Return jug to microwave and microwave for an additional 1 min. Remove from microwave and stir for 1 minute till combined
- Transfer wet fudge into lined cake tin and place in the fridge to set. After 1 hour (or overnight), remove and cut into individual pieces
- Note 1 You can use chocolate melts, chocolate bits or a block of cooking chocolate broken into pieces. Ensure you measure it using kitchen scales or purchase exact quantity ie 500 grams.
- Note 2 This is 1 standard tin of sweetened condensed milk. I use a spoon to scrape out as much as I can when adding it to the chocolate mix as it is quite thick and tends to 'stick' to the inside of the tin.
- Note 3 After you have weighed the butter to ensure the correct amount, use a knife and chopping board to cut it into small cubes. It will melt and mix easier this way (see photo in step by step instructions)
- Note 4 The overhang is so that when the fudge is set, you have something to 'grab' hold of and pull up towards you, lifting the set block of fudge out of the tin.
We have been getting down with the chocolate a little and isn't it a nice change from the saucy, creamy, other stuff of late.
Got to switch it up a little and keep us on our toes so our kitchen time is all kinds of therapeutic fun.
It doesn't get much easier than this recipe...sometimes simple is the solution.
I would love to hear your feedback in the comments below, please let me know if you make the recipe.
Go fudge my friend.