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If you’re looking for a super quick and simple chocolate fudge recipe, look no further! My Five Minute Microwave Fudge is one of my most popular recipes during the holidays because it tastes SO GOOD and literally anyone can make it – it’s that easy!

I’ve been making this holiday treat for Christmas every year. The recipe has been viewed over 1 million times! It’s about as sweet as Granny’s Monkey Bread recipe, which also gets made every year during the holidays.

stack of chocolate fudge with walnuts.
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This has always been one of my favorite fudge recipes, but my brown butter pecan fudge and peanut butter fudge (also made in the microwave oven) are always a hit too!

And don’t take my word for it… just read the hundreds of comments from readers who also love this easy microwave fudge recipe!

Why This Recipe Works

  • Simple ingredients: All you need is powdered sugar, unsweetened cocoa powder, butter, milk, walnuts, and vanilla extract. You don’t even need to mess around with melted chocolate chips! These pantry staples come together in perfect harmony to create a velvety, indulgent treat. 
  • Easy to make: The magic happens in a large microwave-safe bowl, eliminating the need for complex tools like candy thermometers or a double boiler traditionally used when making homemade fudge.
  • Holiday treat: If you were looking for an easy fudge recipe that you can include in your Christmas cookie tins, this is the best fudge that will satisfy any sweet tooth!
homemade microwave fudge cut into squares.

How to Make Microwave Fudge

Step 1: Whisk together the cocoa powder and confectioners sugar in a large microwave safe bowl. Try to eliminate any lumps. You can always sift the sugar and cocoa powder to eliminate any lumps, if you want.

Step 2: Add the butter and milk but do not stir the mixture.  

Step 3: Microwave it on high for a few minutes until the butter has fully melted. You will then need to quickly stir the fudge until everything is well combined.

Step 4: Stir in the walnuts and vanilla extract.

Step 5: The warm fudge is then poured onto an aluminum foil lined baking sheet or square pan. 

Step 6: Once the pan of creamy fudge sets, you can transfer it to a cutting board to cut it into individual pieces.

Recipe Tips

  • Sifting the confectioners’ sugar and the cocoa powder is an optional step. It’s not necessary, but should be done if your sugar has lumps.
  • You only need to microwave it long enough to melt the butter. To be on the safe side, you can always microwave in 30-second intervals to ensure the mixture is heated gently.

FAQs

Do I have to add nuts to the fudge?

Nope! I prefer nuts because of the flavor and the crunch, but you can leave them out of the recipe.

Can I store the fudge for later?

Certainly! Cut the fudge into bite-sized pieces, store them in an airtight container with parchment paper between layers, and enjoy for days.

Is it possible to customize the fudge with different flavors or add-ins?

 Absolutely! Add peppermint extract for a minty twist. Feel free to mix in crushed Oreo cookies, coconut flakes, mini marshmallows, candy canes, peanut butter chips, etc. for variety.

Can I use a different milk in this recipe?

Yes, regular whole milk is my preference, but evaporated milk or lowfat milk also work great. 

How long does it take to make microwave fudge?

The microwave fudge comes together in minutes. All you need is about 10-minutes, start to finish, not counting the time it takes to set.

Can I double the recipe for a larger batch?

Certainly! Adjust the quantities accordingly and use a larger microwave-safe bowl for doubling the recipe. Pour the fudge onto a baking sheet or use two 10-inch pans.

Do I need a candy thermometer for this recipe?

No, this microwave fudge recipe eliminates the need for a candy thermometer. The microwave does all the work for you.

Can I freeze leftover fudge?

Yes, you can freeze leftover fudge in a freezer bag. I happily enjoy a bite here and there when it’s still frozen, or you can thaw before enjoying.

stack of homemade microwave fudge.

Christmas Candy Recipes

If you love making treats during the holidays, you’ll also love these favorite dessert recipes!

homemade chocolate fudge with bite taken out.

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Five Minute Microwave Fudge

Prep2 minutes
Cook3 minutes
Time needed to set1 hour
Total5 minutes
Servings 80 servings
Unlock the magic of easy microwave fudge—indulgent, quick, and utterly delicious. No candy thermometer needed. Perfect for sweet cravings in minutes!

Video

Equipment

Ingredients 

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Instructions 

  • Line a baking sheet or casserole dish with foil.
  • In a large bowl, combine powdered sugar and cocoa powder and stir until they seem reasonably well mixed. If the mixture seems like there are small clumps, you may sift it after its been measured.
  • Pour milk over sugar mixture but do no mix. Place cubes of butter on top. Microwave on high power 3-4 minutes until the butter has almost completely melted. If unsure, you can always microwave in short intervals to avoid over cooking the mixture.
  • Immediately remove mixture from microwave and stir well until thoroughly combined. You need to work fast because you want to spread the mixture while its still hot, but you want it to be fully mixed.
  • Once chocolate mixture is thoroughly mixed, stir in the walnuts and vanilla.
  • Immediately pour the warm fudge into prepared dish and spread to desired thickness. If using a baking sheet, you can form the fudge so that it only takes up a portion of the surface. It will only spread as far as you want, so make it as thick as you'd like the individual pieces to be. Alternatively, if you use a 10×10-inch pan, it will cover the entire surface.
  • Allow the fudge to fully set at room temperature. Our house is always freezing, so it doesn't take much time. If you live in a warm house, it may take several hours or even a bit of refrigeration.
  • Lift foil out of dish and transfer the fudge to a cutting board. Use a sharp knife to cut into squares.
  • Store in airtight container or plastic storage bag. Use parchment paper to separate layers, if needed.

Notes

Makes 80 small pieces, serving size is once piece

Recipe Tips:

  • All microwaves perform differently so be sure check on the mixture and stop cooking as soon as all the butter has melted.
  • Sifting the sugar and cocoa powder is additional and optional step, but recommended if either your sugar or cocoa powder has lumps.
  • Whole milk is recommended, although lowfat or nonfat will work. Evaporated milk in a can will also work.

Nutrition

Calories: 83kcal, Carbohydrates: 12g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 1mg, Potassium: 29mg, Sugar: 11g, Vitamin A: 75IU, Calcium: 6mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

I originally posted this fudge recipe in November 2014 and have since updated it to include better photos, recipe tips, and helpful information. Don’t worry – I didn’t change the recipe!

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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274 Comments

  1. Made this last night was easy and came out perfect. I want to make peanut butter chocolate fudge next. Is there a way that is just as easy?

    1. Awesome! Thanks for letting me know, Leanne! You know, I haven’t made peanut butter fudge yet but now you’ve given me something to add to my list! I’m willing to bet you can just swirl it in instead of using nuts, but I can’t say with certainty that it will set properly… If you try it, be sure to let me know! -Krissy

      1. Thanks so much for the recipe. Just made it and I can’t believe it came out of the bowl set up! I had to use a spatula to push it into the pan. I have been trying the cooked fudge recipes for years and they always fail. Thanks again, nice to find one that works. I almost feel like I’m cheating! 🙂

    1. I’ve never made it with canned condensed milk, but I honestly don’t know why it wouldn’t work. If you try it, will you let me know how it turns out? Thanks! Krissy

      1. Hi Krissy! I’ve made fudge since I was 10 years old and have used every kind of milk imaginable! Canned (or condensed) milk is excellent in fudge, in fact, I think I prefer it the best!

      2. Hi, condensed milk doesn’t set I find. I tried to make fudge from a book that said condensed milk and fore it doesn’t set. Just thought I would let you know so it might help.

  2. I made this fudge last night and followed all the directions exactly and my fudge never set. It is almost like a creamy peanut butter texture. What could I have done wrong? I also tried putting it in the fridge before I went to bed and still got up to the same consistency. (It tastes really good though, and so far is approved by my 2 year old. I just wish it was stiff enough to cut and serve.)

    1. Oh boy. I’m not sure. I’ve made it this way year after year and it always sets. What elevation do you live at? I live pretty close to sea level… I wonder if that could have anything to do with it? Was your butter just to the point of fully melted or did it get too hot you think? I’m glad your son liked it… but you definitely want it to set, otherwise you basically have really good frosting. -Krissy

        1. Hi Niki, I’m sorry to hear that! I just went over the recipe again to make sure I didn’t make any errors and it was written exactly as I had made it and the fudge turned out perfect. I’ve been making it the same way for years and have never had it not set. I’ve also had a lot of people make it and comment that it turned out perfectly. I do keep my house rather cold so that may be a factor. I also have heard that this type of fudge sets better if the butter and milk get very hot. If your butter wasn’t totally melted and you let it finish melting while you stirred it into the fudge, that may be a factor. If not, and you’re willing to try again, you could try using one additional cup of powdered sugar. Sorry it didn’t work for you! Krissy

          1. If you used margarine or oleo, it won’t work. Has to be real butter. The water content on the fake stuff is too high. At least that’s been my experience from when I was first learning to make candy.

            1. Interesting! I wonder if the couple of folks who commented it about not setting used margarine instead. I didn’t even think about that possibility because margarine grosses me out! Thanks for commenting, Kim. -Krissy

    1. You can use salted butter. It’ll taste totally fine. I only used salted butter for everything when I was growing up. – Krissy

  3. 5 stars
    Hello there! Thank you for sharing this great recipe! I was looking for a fudge recipe to make for my grandpa (84) who does NOT try new things. So I wanted to make an old fashioned tasty walnut fudge and this looks great! My mom always made the “fantasy fudge” on the back of the marshmallow creme jar which was nice when I was a kid but not exactly my taste now that I’m all growed up! I didn’t know that you could make fudge with cocoa. No heavy cream, marshmallow creme, chocolate chips. So anyway, thank you ma’am! Merry Christmas!

    1. Thanks for the comment! I send this fudge to my grandpa (97( every year and he loves it!!! You’ll totally love the taste and how easy it is. -Krissy

      1. It doesn’t really matter because you push the fudge to one side so that you can make it as thin or thick as you want. I actually use a rimmed baking sheet and just use 2/3 of it and that gives me the perfect thickness for what I like. Hope that helps. – Krissy

        1. I’ve made this several times and it always turned out great. I mad some yesterday and it just crumbles up when I try to cut it. Any solutions?

          1. Hi Phillip, Hmmmm. Not sure how to fix that issue. I wonder if the butter and milk got too hot? Perhaps heating it slightly so that you can stir it and it can re-set? Otherwise, I’m really not sure how to fix. Sorry!

            1. I was just looking at your 5 minute fudge recipe. Is it possible to make a half recipe of this and place it in an 8 X 8 pan?

      1. If you were measuring liquid, 32oz would be 4 cups, but because of the volume of confectioners sugar it measures closer to 8 cups.