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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.
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
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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 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
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!
2nd. Comment. Had a hard time finding a bowl big enough to put the sugar, cocoa, milk and butter in. I had a 2 qt glass mixing bowl and it came to the 2 qt line. I had to pour into a much bigger metal mixing bowl to stir it all and the sugar was very much clumped. I followed recipe to the letter. Some clumps could not get out. Hope it turns out okay.
Hope it ended up turning out!
I had an issue with the confectioners sugar clumping up very badly. I sifted it and the cocoa. I made it exactly how you have it here. Any ideas what it clumped? It was so hard to get it stirred and could not get all clumps out.
Hi Sherry, Not sure if it has to do with moisture or age of sugar, but I find it best to use a new bag. Krissy
Same thing happened to me. I sifted both cocoa and sugar, as they both tend to be lumpy. I was concerned about pouring the milk on top of the sugar mixture and not stirring it, as it automatically will form lumps. I was right. No amount of beating it with a mixer on high or trying to smash the lumps against the side of the bowl worked. I was making the recipe without nuts, as we prefer fudge that way. I ended up adding toffee chips to cover up the fact that there are crispy sugar pellets throughout. I suppose if you always add nuts, it would cover up this problem, and be unaware of this flaw in the recipe. The toffee chips were the saving factor, as I’ll just claim the crispy pellets are toffee. Still tastes good.
I do find that the fudge turns out best with fresh sugar. If you use old sugar or cocoa powder it is more likely to clump. I like the toffee chip suggestion!
I loved the recipe but wanted to know if adding condensed milk will give the same results instead of milk.and would the quantity differ.
Hi Giselle, I have no idea! I’ve never tried that. If you did, will you please let me know if it turned out? thanks! Krissy
I made this to the “T” and it set quick but it was very bitter to me. I just want to know why? It still taste good but just not what you would want in fudge.
Hi Ashley, the only thing I can think of it it was bitter was if too much cocoa was added? There’s so much sugar, it has never tasted bitter to me. Thanks! Krissy
Krissy,
I made this fudge this morning and it is GREAT!!! So simple and easy. I used canned milk. Also, I made 1 1/2 batches so that I would have a full cookie sheet of fudge. It worked great. And, as you stated…work fast when mixing everything you when it is removed from microwave. It sets fast. EXCELLENT recipe. Thank you
Omg! So I experimented a little to make an EGGNOG fudge!!!! All I did was instead of cocoa powder, just use an equivalent amount of more powdered sugar. And instead of milk use EGGNOG! I didn’t mix in nuts but you probably could and it would be good! There are SO many things you can do with this recipe.
What a great idea!!! Krissy
I made this last night and it is THE BEST fudge ever!!!!! I was unsure about how much powdered sugar to buy because you said a 32oz bag… you need to correct that to 2 -32 oz bags of powdered sugar because if you only use one it will be too soft. Other than that this recipe is perfect! I hope everyone reads the comments before making so they know to get two 32 oz bags of powdered sugar… I was lucky to have had another one in my pantry lol thankyou so much for the recipe!!!!
I’m really glad it turned out for you! I’m able to make the fudge with just one bag, but I’m glad you mentioning adding more sugar if it doesn’t work for you! Krissy
I just made this to send to my boyfriend for the holidays since he’s stationed elsewhere… it’s so yummy and easy. He’s gonna love it (and hate me for the extra calories I’m giving him!) I tried to give this five stars but it’s acting funny!
Would love to try tomorrow, ,,can I use skim milk?
Hi Barbara, I’m not sure if skim milk would make the fudge too runny. If you try it, will you let me know if it turns out? Thanks, Krissy
Do you measure the sugar and cocoa before or after sifting?
I always measure it before… mostly because a lot of the time I don’t even bother to sift it.