Home > Desserts > Microwave Fudge Microwave Fudge December 5, 2019 | 38 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This simple Microwave Fudge is made entirely in the microwave (no oven or stovetop required!) and with only five essential ingredients. And I’ve got variation ideas — flavor your Microwave Fudge exactly how you’d like it! Microwave Fudge Growing up, Microwave Fudge was a holiday essential in my home. I’m pretty sure we made half a dozen batches every December — all different flavors with all kinds of mix-ins. My mom is a major chocoholic; if she could eat chocolate for every meal of the day (while staying healthy), she would! Instead, she settles for lots of chocolate, enough veggies, and lots of exercise. She always jokes that she can eat more chocolate around the holidays since she is running around like crazy with holiday business. And while there’s always a lot of holiday business, this chocolate fudge is not a huge time drain– it’s the perfect quick treat to make on those crazy days! It’s so easy to make — just one bowl, five ingredients, and all in the microwave. Microwave Fudge Tips Use high-quality chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate, the tastier your fudge will be! Use your favorite type of chocolate. We’re obsessed with milk chocolate, but if you like semi-sweet or dark chocolate better, use that. If you don’t want the fudge too sweet, I recommend using semi-sweet chips. Microwave the butter, sweetened condensed milk, and chocolate chips in a sturdy, microwave–safe (glass) bowl instead of using plastic or melamine. To avoid burned fudge, microwave the mixture for 30 seconds at a time, and stir it for at least 20-25 seconds between each microwave burst. Remember, the ingredients are still being heated even after they have been removed from the microwave. Line the pan. To make sure the fudge will come out nicely, be sure to line the pan with parchment paper or foil. To smooth the fudge in an even layer, spray a silicone spatula with nonstick spray and, using that spatula, press the fudge into the pan firmly. Use a very sharp knife to make clean cuts into the Microwave Fudge. If you’re having a hard time cutting the fudge, run the knife under hot water, dry it, and make a cut. Repeat this process for every cut made. Caramel Topping Tips While you can make Microwave Fudge without the caramel, the caramel addition is so much fun. Below are a few tips for this topping: My favorite (affordable) caramels to use top this fudge with are Werther’s Soft® (not original) caramels. (Here’s a visual of the bag (not sponsored)). These caramels have a great flavor, are made with real cream and butter, and are very soft and chewy. I recommend using the freshest possible caramels. If they are old, they’re more likely to become hard and tough when being microwaved. Be patient and take your time melting the caramels. If they overheat, they will get very hard and become brittle. Melt gradually and slowly, stirring frequently. Again, make sure to use a sturdy glass bowl. When spreading the caramel, be patient; it takes a bit of work and time to smooth it over the fudge layer. I like to spray the back of a spoon with nonstick cooking spray and gently coax the caramel to cover the chocolate. It’s perfectly okay if the caramel doesn’t cover all the chocolate; sometimes it resists going to the very edges. Maldon® sea salt flakes make for the best microwave fudge topping, if you are a salted caramel fan! Microwave Fudge Flavor Variations Instead of the caramel topping, try one of these fun flavor variations: Different chocolate flavor: Replace the milk chocolate with semi-sweet chocolate chips or dark chocolate chips. Alternatively use a blend of a few different types of chips — half semi-sweet, half milk, etc. White chocolate fudge: Replace the milk chocolate chips with white chocolate chips. Peppermint fudge: Replace the vanilla extract with 1 teaspoon pure peppermint (not mint) extract. Oreo fudge: Coarsely chop whole Oreos (about 18 total) to get 2 cups. Fold into the chocolate fudge mixture. Lemon Oreo fudge: Replace the milk chocolate chips with white chocolate chips, add 1 teaspoon lemon extract, and mix in 2 cups coarsely chopped Lemon Oreo cookies. Nutty fudge: Toast and then coarsely chop your favorite nut (walnuts, pecans, etc.). Add 2/3 cup of toasted chopped nuts into the fudge mixture. Rocky road: Fold 3 cups miniature marshmallows and 1 cup salted peanuts into the fudge. QUICK TIP Because the caramel on top of this Microwave Fudge is so soft and gooey, this fudge is best stored in the fridge and enjoyed cold. If left out of the fridge for long, the caramel will begin to seep over the fudge. (If it weren’t so gooey and soft, the fudge would be hard to bite into!) Leftover fudge will stay good 1-2 weeks in an airtight container in the fridge. More Christmas treats No-Bake Peppermint Cheesecake with a chocolate cookie crust Christmas Snack Mix with white chocolate Santa Cookies with red and green M&M’s Peppermint Brownies with a chocolate fudge topping Christmas Oreo Pops decorated 4 different ways FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Caramel Fudge 5 from 12 votes - Review this recipe This simple Microwave Fudge is made entirely in the microwave (no oven or stovetop required!) with only five ingredients. And I have variation ideas -- flavor your Microwave Fudge exactly how you'd like it! SAVE TO RECIPE BOX Print Recipe Chocolate Caramel Fudge 5 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This simple Microwave Fudge is made entirely in the microwave (no oven or stovetop required!) with only five ingredients. And I have variation ideas -- flavor your Microwave Fudge exactly how you'd like it! Course Dessert Cuisine American Keyword Chocolate Caramel Fudge, microwave fudge Prep Time 15 minutes Chill Time 8 hours Total Time 8 hours 15 minutes Servings 36 pieces Calories 40kcal Author Chelsea Cost $6.29 Equipment8x8 inch panParchment paper or foilNonstick cooking spray Ingredients4 tablespoons (56.5g) unsalted butter3 cups (500g) milk chocolate chips highest quality possible (See Note 1)1 can (14 oz.; 396g)) sweetened condensed milk (full-fat, NOT evaporated milk)2 teaspoons pure vanilla extract optional1/4 teaspoon fine sea salt optional (balances sweetness nicely)25 Werther's soft caramels unwrapped (161g; 5.7 oz.)1 tablespoon heavy creamOptional: Maldon sea salt flakes, for topping InstructionsPREP: Line an 8x8-inch pan with parchment paper (or foil). Do not skip this or you probably won't be able to get your fudge out looking very nice. Cut the butter into 1-tablespoon-sized pieces.COMBINE:MICROWAVE: Place the butter, chocolate chips, and sweetened condensed milk in a large, sturdy, microwave-safe bowl, Microwave for 20 seconds, then stir for 20 seconds. Continue microwaving in bursts of 15 seconds/ stirring for 30 seconds in between, until completely melted and smooth. Be patient and stir often to avoid burning/scorching the chocolate. Add in the vanilla extract and salt and stir until smooth.SPREAD IN PAN: Pour fudge into the prepared pan. Spray a spatula with nonstick cooking spray and use it to smooth the fudge into one even layer that is touching all sides of the pan and has a smooth top. Place in the fridge.CARAMELS: In a separate bowl, combine the unwrapped caramels and 1 tablespoon heavy cream in the bowl. Microwave for 10 seconds, then stir for 20 seconds. Return the mixture to the microwave and microwave in bursts of 10 seconds stirring for 20 seconds until completely melted. If needed, add an additional tablespoon of heavy cream (with harder/older caramels you will likely need an additional tablespoon of cream, but with softer (newer) caramels you'll only need 1 tablespoon). Melt the caramel very slowly, stirring often. Rushing the process can cause the fudge to burn and get hard/become brittle very quickly in the microwave.SPREAD CARAMEL OVER: Pour the caramel over the chocolate evenly. Spray the back of a large spoon with nonstick cooking spray and gently coax and smooth the caramel over the chocolate.OPTIONAL SALT TOPPING: If desired, top the fudge pieces with sea salt.CHILL: Cover tightly and refrigerate to harden/set up overnight, or at least 8 hours.SERVE: Cut the fudge with a hot and very sharp knife (run it under hot water, dry, and then make quick cuts). I recommend cutting the fudge into small pieces -- it's rich! STORAGE: Because the caramel on top of this fudge is so soft and gooey, this fudge is best stored in the fridge and enjoyed cold. Left out of the fridge for long, the caramel will begin to seep over the fudge. (If it weren't so gooey and soft, the fudge would be hard to bite into!) Leftover fudge will stay good 1-2 weeks in an airtight container in the fridge, but we like it best within 2-3 days. Video Recipe NotesNote 1: Milk chocolate is our favorite for microwave fudge, but makes for a very rich fudge. Use semi-sweet or dark chocolate for a more bitter (less sweet) tasting fudge. My favorite chips to use are Ghirardelli® and Guittard®. The higher the quality of chocolate, the tastier your fudge will be! Nutrition FactsServing: 1serving | Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 34mg | Potassium: 15mg | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.