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Five Minute Microwave Fudge is a quick, sinfully delicious, easy homemade fudge recipe. It is sure to become a holiday favorite as well as a quick fix if you have a sweet tooth!
Why this recipe works:
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, which also gets made every year during the holidays.
This recipe is exactly how my grandma used to make it when I was a kid.
Unlike many traditional fudge recipes that are cooked on a stove with a candy thermometer, this fudge is made using only the microwave and the recipe really couldn’t be easier.
This recipe truly only takes minutes to make!
How to make it:
- First step is to whisk together the cocoa powder and confectioners sugar (photo 1) in a large microwave safe bowl. Try to eliminate any lumps.
- Next you’ll add the butter and milk but you will not stir it (photo 2). You will then microwave it on high for a few minutes until the butter has fully melted (photo 3). You will then need to quickly stir it until well combined.
- At this point the walnuts and vanilla extract can be stirred in (photo 4).
- The warm fudge is then poured onto a foil lined baking sheet (photo 5). Once it sets, you can transfer it to a cutting board to cut into individual pieces (photo 6).
Recipe Tips:
- All microwaves perform differently so be sure check on the mixture and stop cooking as soon as all the butter has melted.
- For all fudge recipes that call for confectioners’ sugar, sifting your sugars will help you avoid lumps. This step is additional 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.
Related recipes:
If you love homemade fudge as much as I do, you’ll want to make these favorite recipes!
- Vanilla Fudge
- Snickers Peanut Butter Fudge
- Eggnog Fudge
- Easy Peanut Butter Fudge
- Easy Brown Butter Pecan Fudge
Recipe video below!
Did you make this recipe? Please leave me a comment below to let me know what you think!
Five Minute Microwave Fudge
Video
Equipment
Ingredients
- 32 ounce bag powdered sugar about 8 cups, unsifted
- 1 cup unsweetened cocoa powder unsifted
- 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 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.
- Immediately remove mixture from microwave and stir well until very well 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 walnuts and vanilla.
- Immediately pour warm fudge into prepared dish and spread to desired thickness. I only used about 60% of the surface of my baking sheet and made a 10×10 inch square with my fudge. It will only spread as far as you want, so make it as thick as you’d like the individual pieces to be.
- Allow to fully set at room temperature. Our house is always freezing, so it didn’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 fudge to a cutting board. Use a sharp knife to cut squares.
- Store in airtight container.
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.
- For all fudge recipes that call for confectioners’ sugar, sifting your sugars will help you avoid lumps. This step is additional 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