Craving a decadent treat that won’t keep you in the kitchen? This 5 Minute Chocolate Fudge is the ultimate quick recipe for smooth, creamy chocolate fudge you can make in your microwave—no special skills required!
Why You’ll Love This 5 Minute Chocolate Fudge
* No-bake, microwave fudge means no oven needed
* Ready in under 5 minutes for instant satisfaction
* Rich, silky chocolate fudge perfect as an easy dessert
* Simple ingredients you likely have in your pantry
* Customizable base for add-ins like nuts or sea salt
* A wallet-friendly treat at under $0.30 per square
* Kid-friendly, safe microwave fudge you can make together
* Ideal for last-minute gift boxes or holiday cookie exchanges
Ingredients
* 14-ounce can sweetened condensed milk
* 2 cups semi-sweet chocolate chips (Ghirardelli or your favorite brand)
* ½ cup unsalted butter, cut into pieces (can substitute salted butter—just skip the extra salt)
* 1 teaspoon pure vanilla extract
* ¼ teaspoon fine sea salt
* Optional toppings: ¼ cup chopped nuts or sea salt flakes
Directions
1. Prep the Pan
Line an 8×8-inch square pan with parchment paper or foil, leaving an overhang for easy fudge removal. This makes cleanup a breeze!
- Combine Ingredients
In a medium microwave-safe bowl, stir together the sweetened condensed milk, chocolate chips, and butter pieces until well mixed. - Microwave to Melt
Microwave the mixture on high for 2 minutes, pausing every 30 seconds to stir with a silicone spatula. You’ll know it’s ready when it’s glossy and smooth. - Add Flavor
Stir in the vanilla extract and sea salt until just combined—this step brings out that deep chocolate taste. - Transfer to Pan
Pour the warm chocolate mixture into the prepared pan. Use an offset spatula or the back of a spoon to smooth the surface. - Add Toppings
Sprinkle chopped nuts or sea salt flakes over the top, gently pressing them into the fudge for an extra crunch or salty pop. - Chill to Set
Refrigerate for at least 30 minutes (or freeze for 15) until firm. You’ll see a slight sheen on the set fudge—your cue that it’s ready. - Slice and Serve
Lift the fudge out using the parchment overhang and cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
Servings & Timing
* Makes: 16 rich fudge squares
* Prep Time: 5 minutes (measuring and melting)
* Chill Time: 30 minutes to firm up (freeze option in 15)
* Total Time: Approximately 35 minutes from start to finish
Variations
* Peanut Butter Swirl: Gently fold ¼ cup peanut butter into half your melted fudge for a swirl effect.
* Dark Chocolate Decadence: Swap semi-sweet chips for dark chocolate (70% cocoa) for a richer bite.
* Mint Chocolate Fudge: Add ½ teaspoon peppermint extract and top with crushed candy canes.
* Salted Caramel Crunch: Drizzle 2 tablespoons caramel sauce over the fudge and sprinkle with chopped toffee bits.
* Vegan Coconut Fudge: Use full-fat coconut milk and vegan chocolate chips; chill overnight for best texture.
* Spicy Mexican Chocolate: Stir in ¼ teaspoon cinnamon and a pinch of cayenne for a warm kick.
Storage & Reheating
Store your fudge in an airtight container in the fridge for up to 2 weeks—though it rarely lasts that long! For longer storage, freeze squares in a freezer-safe bag for up to 1 month. No reheating needed—simply let frozen fudge sit at room temperature for 10 minutes before serving.
FAQs
Q: Can I use milk chocolate chips?
A: Absolutely—milk chocolate will be sweeter and creamier; just reduce any extra sugar in your toppings.
Q: My fudge looks grainy. What happened?
A: Graininess usually means under-stirring or overheating. Stir every 30 seconds and stop microwaving as soon as chips melt.
Q: How do I get perfect squares?
A: Chill until completely firm, then use a hot, clean knife—wiping between cuts—for sharp edges.
Q: Can I skip the vanilla extract?
A: You can, but vanilla brightens the chocolate flavor. Try almond extract for a nutty twist if you prefer.
Q: Will this recipe work in a conventional oven?
A: It’s designed for the microwave. For oven melting, use a double boiler method on the stove.
Q: Is this fudge freezer-safe?
A: Yes! Wrap individual squares in parchment and freeze for up to a month—thaw at room temperature.
Q: How do I make dairy-free fudge?
A: Swap condensed milk for a can of full-fat coconut milk and use dairy-free chocolate chips.
Q: My mixture separated—help!
A: If butter pools on top, stir vigorously off-heat until it re-emulsifies; cool slightly before pouring.
Conclusion
This easy 5 Minute Chocolate Fudge delivers a quick recipe for silky-smooth, no-bake chocolate fudge that’s perfect for gifts, dessert tables, or an everyday sweet fix. Give it a try, leave a comment below to let me know how yours turned out, and explore more of my easy dessert ideas for busy home cooks!
5 Minute Chocolate Fudge
Ingredients
- 14 ounce can sweetened condensed milk
- 2 cups semi-sweet chocolate chips (Ghirardelli recommended)
- 1/2 cup unsalted butter cut into pieces
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- Optional toppings: chopped nuts or sea salt flakes
Instructions
- Line an 8×8-inch square pan with parchment paper or foil, leaving an overhang for easy fudge removal.
- In a microwave-safe bowl, stir together the sweetened condensed milk, chocolate chips, and butter pieces.
- Microwave the mixture on high for 2 minutes, stirring every 30 seconds until smooth and fully melted.
- Stir in the vanilla extract and sea salt until just combined.
- Pour the chocolate mixture into the prepared pan, smoothing the top with a spatula.
- Sprinkle optional chopped nuts or sea salt flakes over the fudge, pressing gently to adhere.
- Refrigerate for at least 30 minutes or until firm before slicing into 16 squares.
