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This tried-and-true fudge recipe will absolutely, positively blow your mind! Two ingredients and two minutes is all you need to make perfectly creamy and rich fudge.
Chocolate Fudge Recipe
You will never find an easier (or yummier) fudge recipe. I typically don’t like to make absolute statements, but I put my word behind this. If you have two minutes, chocolate chips, and sweetened condensed milk, you can make ultra creamy and smooth fudge from home. This recipe is pretty much fool-proof and will turn out every time.
I like to mix two types of chocolate chips when making this fudge, but you can stick with all milk, all semi-sweet or all dark. I typically use a mixture of milk and semi-sweet to give the fudge a nice level of richness that isn’t overly sweet.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
- Guittard milk chocolate chips – I recommend using high-quality chocolate, it will melt more evenly and taste better.
- Semi-sweet chocolate chips – You can use another type of chocolate if you’d prefer!
- Sweetened condensed milk
How to make Microwave Fudge
- Pour all ingredients into a medium-sized microwave safe bowl.
- Microwave for 1 minute and 30 seconds, stirring in 30 second intervals.
- After heating, stir the fudge vigorously until creamy and smooth.
- Pour out onto a parchment paper lined cookie sheet.
- Using a silicone spatula, spread the fudge mixture into a square, keeping the fudge about 1 inch thick.
- Refrigerate for 45 minutes to 1 hour or until the center of the fudge feels solid under light pressure.
- Cut the edges off of the fudge to create a clean edge. Proceed to cut the fudge into the desired number of squares.
- Sprinkle finished squares with sea salt, if desired.
How to store fudge
This fudge is completely safe to store at room temperature. Store in an airtight container for up to 3 days. You can also refrigerate for up to 5 days!
Can you freeze fudge?
Yes! It freezes extremely well! Wrap the fudge pieces in parchment paper and freeze in an airtight container or baggie. When thawing, just let the fudge sit at room temperature for a few hours.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Silicone baking mat – I love using this or parchment paper to let the fudge set up without sticking.
- Spatula – I love these silicone spatulas for mixing up the fudge.
- Microwave safe bowls: I love how giant these are! They’re perfect for mixing up the blondies and hold up well when microwaved.
Microwave Fudge Recipe FAQs
Yes! It will most likely require more time in the microwave though. Just keep microwaving in 30 second intervals until the fudge is creamy and smooth.
The fudge should be firm to the touch before it is cut. If the center still feels soft when gently pressed, it needs to sit for longer before cutting. The fudge can be refrigerated to help speed up this process.
Definitely use a sharp knife! I like to heat the knife a little by running it under hot water, dry off the knife and then cut the fudge. The hot knife will slide through the fudge like butta. Reheat the knife under hot water then dry, in-between each cut.
Microwave fudge can sometimes turn out grainy if the sugar in the recipe is not dissolved properly. Luckily, we use sweetened condensed milk in this recipe so we avoid this issue.
This happens if your fudge doesn’t get hot enough, next time microwave for an additional 30 seconds.
You can, but it will only temporarily solve the problem and once the fudge cools it will just get harder.
Usually about 30 minutes is all. You can speed the process up by placing the fudge in the fridge.
Favorite Fudge Recipes
Chocolate Fudge
Ingredients
- 1 cup (200g) guittard milk chocolate chips
- 1 cup (200g) semi-sweet chocolate chips
- 1 (14.5) oz can (193ml) sweetened condensed milk
Instructions
- Pour all ingredients into a medium sized microwave safe bowl.1 cup (200g) guittard milk chocolate chips, 1 cup (200g) semi-sweet chocolate chips, 1 (14.5) oz can (193ml) sweetened condensed milk
- Microwave in 30 second intervals for a total of 1 minute and 30 seconds, stirring at each 30 second mark.
- Stir the fudge vigorously until creamy and smooth.
- Pour out onto a parchment paper lined cookie sheet.
- Using a silicone spatula, spread the fudge into a square, keeping the fudge about 1 inch thick.
- Refrigerate the fudge for 45 minutes to 1 hour or until the center of the fudge feels solid under light pressure.
- Cut the edges off of the fudge to create a clean edge. Proceed to cut the fudge into desired number of squares.
- Sprinkle finished squares with sea salt, if desired.
What size cookie sheet did you use? I have several different ones. LOL
Hi Brenda! Any size will work, the fudge won’t fill the entire cookie sheet, you will just be using the cookie sheet as a large surface to let the fudge set up on that is easy to move in and out of the fridge. Does that make sense? You’ll just put the fudge out and spread it around a little to create a square of fudge.
This looks so simple and yummy! Also, you are the first person I have ever seen with the same spelling of your name as mine:)
Yes!! Us KARLI’S need to stick together!! 🙂
Made this today. It was very easy and turned out great. Even the hubby (who usually doesn’t like fudge) loved it. This will be a regular in my candy making.
So happy to hear this, Vickie! Merry Christmas!
Was hoping to use this recipe for a 4-H fair project. We made it and we loved the taste and consistency, however it seemed to get kind of gooey and hard to cut/handle without staying refrigerated. Any suggestions?
Hi Laurie- I haven’t ever had that issue- is it really hot and humid where you are? You could add extra chocolate chips, that would firm things up a bit, too.
Would this work if I added finely chopped walnuts? Thank you.
Yes! The would be so delicious!
I stumbled by this online when looking for fudge recipes for Christmas. It was one of the BEST finds EVER! I have made this several times since Christmas, and just yesterday for a family member. She LOVED it, so I shared the recipe with her!
Thanks for sharing this, and all of the recipes that you share. They are all great!
Verna/Wisconsin
Why guittard? Will any brand do?
You can use any brand that you’d like, but I highly recommend using a quality chocolate. You can really taste the difference in how the fudge turns out!
This really is a SUPER easy recipe with ingredients that I totally had on hand. 🙂
Will definitely want to give this a go. What about using a double boiler in place of nuke’n it?