This fudge recipe with condensed milk comes together in just minutes — no candy thermometer, no fuss. Melt the chocolate with sweetened condensed milk, stir in your mix-ins, chill, and you’ll have rich, creamy homemade fudge that’s perfect for gifting or holiday trays.
I love a traditional stovetop fudge, but this microwave method is ideal when you want fast, reliable results without constant stirring. It’s silky, chocolatey, and easily customized. This version is studded with pillowy mini marshmallows and crunchy walnuts, but you can swap or omit whatever you like.
Ingredients for this quick fudge recipe
This simple microwave fudge uses just a few pantry staples: semi-sweet chocolate chips, a can of sweetened condensed milk, vanilla, mini marshmallows, and chopped walnuts (or your preferred nut). Scroll further for exact measurements and the printable recipe card.
5 Minute Fudge
This smooth, decadent microwave fudge is studded with marshmallows and crunchy nuts. Using sweetened condensed milk means there’s no boiling sugar to babysit — just melt, stir, and chill.
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 3 cups mini marshmallows
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped walnuts or another nut of choice
Instructions
- Line a 9 x 13 inch pan with parchment paper or lightly grease and line with foil so the fudge lifts out easily when set.
- Combine the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave on high for 1 minute, then stir thoroughly until mostly smooth. If some chips remain unmelted, microwave in 30-second intervals, stirring between each, until the mixture is fully melted and glossy.
- Stir in the vanilla extract. Fold in the mini marshmallows and chopped walnuts until evenly distributed.
- Spoon the fudge mixture into the prepared pan in large dollops. Press gently with the back of a spoon or an offset spatula to form an even layer.
- Refrigerate until completely set, at least 1–2 hours. To serve, lift the fudge out using the edges of the parchment or foil and slice into squares.
Nutrition Information (estimate)
Yield: 30 pieces. Serving size and macronutrients will vary based on portion and ingredients used.
Instructions for 5 Minute Fudge
- This is one of the easiest fudge recipes: no candy thermometer and no standing over a boiling pot. Prep the pan first so the fudge can chill uninterrupted.
- Melting chocolate with sweetened condensed milk in the microwave gives reliable results quickly. Stir well after each heating cycle to prevent overheating and ensure a smooth texture.
- Spoon the mixture into the lined pan, press evenly, chill until firm, then lift out and cut into neat squares. A hot, dry knife will slice the fudge cleanly.
Tips & Tricks
- For clean slices, dip a large sharp knife in hot water, dry it, and slice while the blade is warm — this prevents sticking and gives smooth edges.
- To keep parchment in place while filling the pan, use clothespins or binder clips on the outside edges; remove them before chilling.
- If you prefer a firmer texture, let the fudge chill longer in the refrigerator. For a softer, more melt-in-your-mouth bite, remove it sooner.
Substitutions
Customize this fudge to match your tastes or pantry supplies. Here are a few ideas:
- Swap walnuts for pecans, almonds, or pecan pieces. Or use chocolate chips—white, milk, or peanut butter chips—for a different flavor.
- Replace vanilla extract with maple or cinnamon extract for a warm flavor twist.
- Fold in dried fruit instead of marshmallows for a fruit-and-nut style fudge.
- Make a festive white chocolate version by using white chocolate chips and stirring in dried cranberries for red-and-white holiday fudge.
- Add sprinkles or crushed candy canes on top and gently press them into the surface before chilling for seasonal presentation.
Equipment
A 9 x 13 inch pan lined with parchment paper is the ideal choice for this recipe because the parchment allows you to lift the entire block of fudge out for easier slicing. A microwave-safe bowl and a good spatula or the back of a spoon are all you need. If you have an offset spatula, it makes smoothing the top quicker and neater.
Storage
Store the fudge in an airtight container at room temperature for up to a week. For longer storage, keep it refrigerated for up to two weeks. To freeze, wrap the fudge tightly in plastic wrap and place it in a sealed freezer bag or airtight container; it will keep well for about three months. Thaw frozen fudge at room temperature on a platter before serving.
Related Christmas Recipes
- Church Window Cookies | Easy Holiday Treat Recipe
- Glazed Fresh Apple Cookies
- Old Fashioned Rolled Cut Out Sugar Cookies
- Easy Frosting for Sugar Cookies
- No Bake Chocolate Oatmeal Cookies
- Jam Sandwich Cookies with Sugar Cookie Dough
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