Follow my step by step tutorial and learn how to make easy microwave chocolate fudge – creamy, dreamy melt-in-the-mouth fudge every time, with just two ingredients. I’ll show you all my tips and tricks to make perfect fudge every time with just two ingredients: a bar of chocolate and a can of condensed milk.
Everything You Need To Know
Microwave chocolate fudge
I really think that this easy microwave chocolate fudge is the perfect recipe. Soft, melt-in-the-mouth chocolate fudge that comes out perfectly every time. It is so easy to make, in just two minutes hands-on time, with only two ingredients.
This easy fudge recipe is perfect for presents (if you can bring yourself to give it away!) and I guarantee it will delight the recipient. And it is so easy that you can always make another batch to keep and enjoy yourself.
I make my fudge take to parties, weekends away and as a hostess gift. You can sling it in a tin, or wrap it up in gift bags. Either way, it won’t be long before it all vanishes.
Once you have mastered the basic recipe, then you can make fudge any way and with any added flavour you want. Because there’s no boiling sugar, there’s no danger and minimal mess, so it’s the perfect introduction to cooking for children, who love making sweet gifts.
Soft condensed milk fudge
This two ingredient microwave chocolate fudge is soft fudge, made with condensed milk. There’s no need to fuss around with pans of boiling sugar and candy thermometers.
The texture is meltingly smooth and absolutely gorgeous.
Why make microwave fudge
- It’s easy, and needs just a couple of minutes hands-on time.
- It’s delicious.
- There’s no mess (which is more than you can say for most confectionary recipes).
- It’s so easy to scale up or down.
- One basic technique where you can change the flavours again and again.
- Just two essential ingredients that keep for ages in the store cupboard.
Microwave fudge ingredients
- Condensed Milk – One regular can of sweetened condensed milk. Make sure you use condensed milk and not evaporated milk. A standard can is 397 g / 14 oz in the UK, the USA and Australia.
- Chocolate – Either dark or milk chocolate, the same weight as the condensed milk. We like a mix of dark and milk chocolate. You don’t need expensive chocolate for this, and I tend to use supermarket own-brand. This recipe is very forgiving, so a little more or less chocolate is just fine. If you want to make white chocolate fudge, you will need about 20% more chocolate, so 500 g to one can of condensed milk.
You can also use chocolate chips or buttons, but these tend to be much more expensive by weight than bar chocolate so it seems a bit of a waste.
- Sprinkles (not pictured) – Sprinkles are optional, but everything (well many things) is better with sprinkles, and when I gave a friend a box of fudge she said this version with the sprinkles was the best yet!
How to make chocolate fudge in the microwave – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips where I will show you how to make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
First prepare the mould. Line an 8″ square baking tray with parchment paper. I much prefer the foil backed parchment, as it stays put when you fold it. It costs a few pennies extra, but I think it’s worth it. If you are making a small batch of fudge using half a can of condensed milk, then a lightly oiled 6″ x 4″ plastic takeaway tray is perfect. As it is flexible, the set fudge can easily be popped out so there is no need to line it.
Step One – Break up the chocolate into squares and put into a microwave-safe container. Pour the condensed milk over the chocolate.
Helen’s Fuss Free Tip
I far prefer to use a toughened glass jug rather than a bowl, because the handle makes it so much easier to lift in and out of the microwave.
Put the bowl in the microwave on half power for 30 second bursts, until the chocolate starts to melt. Give the mixture a good stir between bursts.
The total time needed will vary with the microwave, brand of chocolate and even the size and shape of your bowl. Heat the mixture slowly, because you only want to melt the chocolate. Never boil this type of fudge. If you do, the chocolate may seize, split or go grainy.
Step Two – When the chocolate has nearly all melted give it all a good stir until smooth. The warm mixture will melt the rest of the chocolate. If necessary, zap it for another 10–20 seconds in the microwave.
Step Three – Pour the melted fudge into the prepared container and smooth it out with the spatula.
Step Four (Optional) – If using sprinkles, scatter these over the fudge now. Then lightly press them into the surface with the back of a spoon.
Put the fudge in the fridge to set for a few hours or overnight.
Step Five – Lift the fudge out of the baking tray on the parchment and cut into squares with a good heavy knife. Pack into air tight containers and keep in the fridge.
Variations
- Vanilla Chocolate Microwave Fudge – Add 1 tsp vanilla extract to the melted fudge mix and beat in well. Use extract rather than essence. It tastes so much better.
- White Chocolate Microwave Fudge – To make white chocolate fudge, you need 25% more chocolate, so 500 g of chocolate to one 400 g can of sweetened condensed milk.
- Vary the sprinkles and / or add a dab of gel food colouring to white chocolate fudge to make it a different colour.
Storage
The fudge will keep in an air tight container in the fridge for several weeks, so there is no need to freeze it.
Take it out of the fridge and bring it up to room temperature before serving.
Hints and Tips
- The recipe will produce a solid, melt in the mouth creamy fudge. Lower cocoa solid chocolate will produce a softer fudge. If you need to firm it up, cut into squares and spread out on a chopping board. Then leave the fudge uncovered in the fridge overnight.
- Be careful not to overheat the chocolate because this will spoil the fudge. Be patient, as it really doesn’t take very long.
FAQS
Don’t even think about it! Evaporated milk is completely different from condensed milk. It is too liquid and will not work.
Yes, but you do need to increase the quantity of chocolate by 25%. Be extra careful when melting. White chocolate seizes easily.
Yes. It is very easy to vary this two ingredient fudge recipe by changing the chocolate. Try coffee, orange or mint flavours.
More delicious fudge recipes
- Coffee Chocolate Fudge – Just three ingredients for this delicious mocha fudge.
- Mini Egg Fudge – An Easter favourite with just three ingredients.
- Chocolate Orange Fudge – With a secret ingredient to make it even better!
- Christmas Fudge – Three ingredient chocolate fudge with mincemeat
- Biscoff Fudge – White chocolate biscoff fudge with crunch biscoff biscuits and a crumb layer.
For more on the simplest techniques, read my post on how to make easy fudge. You can find my favourite flavours in my collection of easy fudge recipes.
Easy Microwave Fudge
Ingredients
- 1 can (14 oz) condensed milk (400 g / 300 ml)
- 14 oz chocolate, broken into pieces (dark, milk or a mix. If using white chocolate, increase the quantity to 17.5 oz / 500 g.)
Instructions
- Line a 8" tin or flexible tray with baking parchment.
- Break up the chocolate and put it in a microwave-safe jug or bowl. Pour the condensed milk over the chocolate.
- Put the jug in the microwave on half power for 30 second bursts, until the chocolate starts to melt. Give it a good stir each time. Do not boil, as this will spoil the texture.
- When the chocolate has nearly all melted, give it all a good stir until smooth. The warmth of the mixture will melt the rest of the chocolate.
- Pour the melted fudge mixture into the prepared mould. Smooth the surface. If you want to top the fudge with sprinkles, spread them evenly over the surface and press in gently with the back of a spoon.
- Place the tray in the fridge to set. This will take at least a couple of hours.
- Turn the fudge out of the mould and cut into squares. Store in an airtight container in a cool place.
Notes
- The recipe will produce a solid, melt in the mouth creamy fudge. Lower cocoa solid chocolate will produce a softer fudge. If you need to firm it up, cut into squares and spread out on a chopping board. Then leave the fudge uncovered in the fridge overnight.
- Be careful not to overheat the chocolate because this will spoil the fudge. Be patient, as it really doesn’t take very long.
- This recipe is 2 Weight Watchers points per portion
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