Easy Fudge


In our opinion, fudge always tastes better when it's made from scratch. Once you've tried our fantastic one-bowl microwave fudge recipe, you'll never go back to making it the old-fashioned way on the stovetop. Made with semisweet and bittersweet chocolate, this fudge is thick, rich, and slices easily into neat little squares for giving. It's a recipe that easily doubles or triples, perfect for big-batch shower or holiday gifts. Surprise someone with classic chocolate fudge or get creative by mixing in other ingredients—the recipe includes three different flavor ideas: Peanut-Pretzel, Cherry-Almond, and Marshmallow-Pecan. Once you prepare the melted chocolate mixture and pour it into a pan, all you have to do is wait for it to completely set in the refrigerator. Don't rush this step, or the fudge won't cut into squares cleanly. Easy Fudge can be made up to three days in advance and stored in an airtight container.

Easy Fudge
Photo: Caitlin Bensel; Food Styling: Ali Ramee; Prop Styling: Sarah Elizabeth Cleveland
Active Time:
15 mins
Total Time:
2 hrs 45 mins
Makes 5 dozen pieces (serving size: 1 piece)


  • Cooking spray

  • 1 (12-oz.) package semisweet chocolate chips

  • 1 cup (6 oz.) bittersweet chocolate chips

  • 1 (14-oz.) can sweetened condensed milk

  • 2 tablespoons salted butter, softened

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon kosher salt


  1. Line bottom and sides of an 8-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly coat foil with cooking spray.

  2. Stir together semisweet chocolate chips, bittersweet chocolate chips, sweetened condensed milk, and butter in a large microwavable bowl. Microwave mixture on HIGH 1 minute; stir. Continue to microwave, stirring every 30 seconds, until mixture is melted and smooth. Stir in vanilla and salt. Pour fudge into prepared pan, and spread in an even layer. Chill 2 hours. Cut fudge into 1-inch squares, and let stand for 30 minutes. Serve at room temperature. Store in an airtight container at room temperature up to 3 days.


Pretzel-Peanut Fudge: Omit bittersweet chocolate chips. Prepare recipe as directed, stirring in 1 cup peanut butter chips with semisweet chocolate chips. Stir in 1/2 cup coarsely crushed pretzels and 1/2 cup coarsely chopped dry-roasted peanuts along with vanilla and salt.

Cherry-Almond Fudge: Omit vanilla. Prepare recipe as directed, stirring in 1 tablespoon cherry liqueur, 1/2 cup coarsely chopped dried cherries, and 1/2 cup coarsely chopped toasted slivered almonds along with salt.

Marshmallow-Pecan Fudge: Prepare recipe as directed, substituting 1 cup (6-oz.) milk chocolate chips for bittersweet chocolate chips. Stir in 1/2 cup coarsely chopped toasted pecans and 1/2 cup miniature marshmallows along with vanilla and salt.

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