This post may contain affiliate links. Please read our disclosure policy.
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.
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!
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
Nope! I prefer nuts because of the flavor and the crunch, but you can leave them out of the recipe.
Certainly! Cut the fudge into bite-sized pieces, store them in an airtight container with parchment paper between layers, and enjoy for days.
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.
Yes, regular whole milk is my preference, but evaporated milk or lowfat milk also work great.
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.
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.
No, this microwave fudge recipe eliminates the need for a candy thermometer. The microwave does all the work for you.
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.
Christmas Candy Recipes
If you love making treats during the holidays, you’ll also love these favorite dessert recipes!
- Vanilla Fudge
- Peanut Brittle
- Peanut Butter Balls
- Eggnog Fudge
- Peppermint Bark
- Copycat See’s Bordeaux
- Salted Vanilla Bean Caramels
Pin this now to save it for later
Pin ItFive Minute Microwave Fudge
Video
Equipment
Ingredients
- 32 ounces powdered sugar note: 32-oz is about 8 cups measured
- 1 cup unsweetened cocoa powder
- 1 cup unsalted butter cut into 1/2 inch cubes
- 1/2 cup milk whole milk recommended
- 1 1/2 cups raw walnuts
- 2 tablespoons vanilla extract
Instructions
- Line a baking sheet or casserole dish with foil.
- In a large bowl, combine 32 ounces powdered sugar and 1 cup unsweetened 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 1/2 cup 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 1 1/2 cups raw walnuts and 2 tablespoons vanilla extract.
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Nearly ruined my fudge – As I was pouring it into the pan I realized it was way too runny. I’m in Canada, and measured out the 32oz of powdered sugar, but that was just not enough (about half the bag). Thankfully I read through the comments very quickly and found the 8 cups mentioned. 8 cups! We have a 1 kilogram bag of powdered sugar here, so I quickly poured the entire bag into my fudge mix and put the bowl back over heat to mix it in… I think I saved it, but I would highly suggest you place a “1 kilogram bag” beside the 32oz mention at the top.
Thanks Stephanie! I’ll edit the recipe right now. Thanks for letting me know! Glad you were able to save it. -Krissy
Are you sure you meant 2 TABLESPOONS of vanilla?? I just made this fudge and of course I had to lick the spatula. It kind of tastes like “uh oh! I put too much vanilla!” Also, someone had asked if they could use a kitchen aid mixer. I did and it worked perfectly. Thank you for sharing your recipe!
I’m a lover of vanilla, so yes – I used 2 tablespoons. You can always use less if you prefer. Thanks for the kitchenaid tip and glad you liked it! -Krissy
I use Madagascar vanilla and 2 tablespoons was definitely too much. It’s like I spiked it with liquor.
Sorry to hear that, Chelsea! I use a lot of vanilla in almost everything I make so I thought it was the right amount. Hopefully you’ll make again but with less vanilla! -Krissy
This is my yougest daughter’s FAVORITE fudge. We only make half the batch and put it in an 8 or 9 inch cake pan that has been sprayed with Pam. We also add peanut butter EVERY time. 1/4 cup per half of the batch you make. So if anyone wants to make this with your recipe, just stir 1/2 cup peanut butter into the mixture right before you put it in the pan. We also put ours in the freezer for about an hour and it’s ready to eat.
Great tip! Thanks for letting me know. Happy holidays!!! -Krissy
I can’t believe how easy this is! I am waiting for it to cool, but from what I licked off the spoon it’s delicious. Thank you.
Awesome! Glad you like it!!! -Krissy
Is cocoa powder the unsweetened?
Yep! -Krissy
Hi! I have unsweetened cocoa. Is this what you would use or do I need to get cocoa that is sweetened?
Thanks
Hi Katie, Unsweetened cocoa is what you use in this recipe. -Krissy
Whoa.. intense & deeelish. My wife & I tried this recipe as prescribed and was great. Only problem is there’s no more of it.. it had a very short shelf life in our house because we ate it all! Thanks, this will be a repeat for sure.
This fudge was amazing! I followed the recipe and it turned out beautifully. I’m thinking about leaving a little plate out for Santa…
I just made this fudge and it came out great! I was wondering, does it need to be refridgerated since there is milk in it?
Hi Kristen, Thanks for letting me know! I just wrote this reply to someone else who asked the same question: I think the correct answer is yes, the fudge must be refrigerated, because it has milk in it (butter is considered non perishable because it can be stored at room temperature). That being said, I’ve never stored my fudge in the frig. It usually sits out in an air tight container for a few days while I’m getting ready to package up my cookies or while we nibble on it and put on our holiday weight. If I’m not going to ship my cookies right away, I store it in the freezer along with my other cookies. Either way, I’ve been making it the same exact way for years and never had any issues… but it never hurts to store in the refrigerator if it won’t be eaten right away. Hope that helps! Krissy
MUST make them! But since you said that you ship them : Don’t you have to store them refrigerated?
Hi Uli, I think the correct answer is yes, the fudge must be refrigerated, because it has milk in it (butter is considered non perishable because it can be stored at room temperature). That being said, I’ve never stored my fudge in the frig. It usually sits out in an air tight container while I’m getting ready to package up my cookies or while we nibble on it and put on our holiday weight. If I’m not going to ship my cookies right away, I store it in the freezer along with my other cookies. Either way, I’ve been making it the same exact way for years and never had any issues… but it never hurts to store in the refrigerator if it won’t be eaten right away. Hope that helps! Krissy