Quick and Easy Homemade Chocolate Fudge Recipe
Do you need a quick and easy chocolate treat or gift? Is it Valentine’s Day or Easter or a party? Four-ingredient microwave fudge is the perfect recipe for you. And there is a dairy-free version if you are avoiding dairy. – click here.
I have made this fudge for more than 30 years. However, in the last few years I have had trouble with it seizing up – even though I was careful to be sure no water was in the bowl.
I finally solved this problem with the addition of a little butter or dairy-free margarine. WooHoo! My fudge recipe works again!
Variations
- Add chopped pecans, walnuts or any other nut.
- My family likes 12 ounces (2 cups) semisweet and 6 ounces (1 cup) milk chocolate for a slightly less intense flavor.
- For rocky road fudge, I often use entirely semisweet chocolate chips and add 2 cups of marshmallows and about 1/2 cup coarsely chopped walnuts. Watch out – this one is hard to stop eating!
Tips
Are you ready for the hardest part of this recipe? Line an 8-inch square pan with parchment paper.
I use King Arthur parchment – my favorite parchment paper. Cut a half-sheet the width of an 8×8 pan, but leave it long so that it sticks up over the edges. These will be your handles to pull the fudge out of the pan. Then place the narrower piece of parchment (left over) in the pan at 90 degrees to the first.
See picture below when the fudge is ready to go in the refrigerator for a photo. It is hard to photograph the empty lined pan as the parchment will not stay put until the fudge is added.
In the corners and on two sides of the pan, there will be some pan exposed. I spray this with cooking spray to be sure the fudge releases easily.
After the pan is ready, get out the vanilla and any other mix-ins you want to add such as walnuts or pecans. They will need to be ready because as soon as the chocolate mixture is melted you will want to pour it into the pan.
Put the chocolate chips, sweetened condensed milk and butter into a large glass bowl or measuring cup. Any glass bowl will do, but I prefer to use an 8-cup glass measuring cup so that I can hold onto the handle.
Microwave the ingredients for about 1 1/2 minutes on 50% power. Since microwaves differ so widely in power, the exact time may vary. Be careful not to scorch the chocolate. Better to go slowly than ruin your fudge!!
Stir after 1 1/2 minutes and microwave again. As you stir, the chocolate will continue to melt. You may need to put it in the microwave for additional time if chunks of chocolate remain after stirring thoroughly.
When the chocolate is melted, quickly stir in the vanilla extract and any add-ins.
Pour the mixture into the prepared pan. Scrape the bowl with a spatula, then use it to smooth the top of the fudge. Cool it in the refrigerator for several hours.
When the fudge is ready to be cut, pull firmly on the parchment handles.
Place the fudge on a cutting board and use a bench knife or cook’s knife to cut it into pieces. Store tightly wrapped at room temperature or freeze. The refrigerator dries out fudge, so it is not recommended for storage after the initial cooling period.
For more nutrition tidbits on chocolate listen to The Sensitive Kitchen podcast, episode 015.
For the dairy-free version of this fudge, click here.
4 Ingredient Fudge
Ingredients
- 18 ounces semi-sweet chocolate chips. *
- 14 ounces sweetened condensed milk
- 2 tablespoons butter **
- 1 teaspoon vanilla
Instructions
- Prepare the pan: Line an 8 x 8 inch pan with parchment paper. Leave an overhand on two opposing sides. Spray the other sides with cooking spray or grease with butter.
- Place the chocolate chips, sweetened condensed milk and butter in a microwaveable bowl.
- Prepare any add - in such as nuts, marshmallows, dried cherries, etc.
- Microwave the ingredients for about 1 1/2 minutes on 50% power. Since microwaves differ so widely in power, the exact time may vary. Be careful not to scorch the chocolate. Better to go slowly than ruin your fudge!!
- Stir after 1 1/2 minutes and microwave again. As you stir, the chocolate will continue to melt. You may need to put it in the microwave for additional time if chunks of chocolate remain after stirring thoroughly.
- When the chocolate is melted, quickly stir in the vanilla extract and any add-ins.
- Pour the mixture into the prepared pan. Scrape the bowl with a spatula, then use it to smooth the top of the fudge.
- Cool it in the refrigerator for several hours or overnight.
- When the fudge is ready to be cut, pull firmly on the parchment handles to remove it from the pan.
- Place the fudge on a cutting board and use a bench knife or cook's knife to cut it into pieces. Store tightly wrapped at room temperature or freeze.
Notes
- * I often like to use 12 ounces semisweet and 6 ounces milk chocolate.
- ** Stick margarine can also be used. I have updated this recipe. In the past I have used 3 T butter. I found sometimes that it left the fudge slightly cloudy on top (from the butter chilling on the top). Two tablespoons works just as well! So now I use 2 T butter.
1. Stir in 1 cup coarsely chopped pecans or walnuts or any other nut.
2. Rocky Road: Use all semi-sweet chocolate chips. Add 2 cups mini marshmallows and 1/2 cup chopped walnuts.
3. Add 1/2 cup dried cherries and 1/2 cup pecans.
Nutrition
Had this fudge brought to a Bible study and man it was delicious. Unofficial fudge of Alabama football
These fudges I have eaten are delicious and amazingly made, I will be ordering for more in the near future DEFINITELY! The best home made fudges I have consumed
I’ve made this recipe for various classes, lab meetings, birthdays, holidays, and Bible studies. This fudge has been a huge hit every time, and it feels so good to see people get seconds and ask for the recipe!