5-Minute Microwave Fudge with Condensed Milk

This easy fudge recipe made with sweetened condensed milk comes together in the microwave in about five minutes—no candy thermometer and no standing at the stove required. It’s perfect for holiday trays, gifts, or any time you want a quick, creamy chocolate treat.

Unlike traditional stovetop fudge that needs careful attention to boiling sugar, this microwave method uses sweetened condensed milk to create a smooth, glossy base. The finished fudge is studded with pillowy mini marshmallows and crunchy nuts for a delightful contrast of textures. It’s easy to make ahead and stores well—ideal for holiday baking or last-minute treats.

Ingredients for this quick fudge recipe

This simple microwave fudge uses five main ingredients. For a printable recipe, record the measurements below and keep them handy when you make it.

• 2 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 3 cups mini marshmallows
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped walnuts (or your preferred nut)

5-Minute Microwave Fudge

Yield: about 30 pieces | Prep: 5 minutes | Cook: 5 minutes | Total: 10 minutes

This smooth, creamy fudge is melted in the microwave with sweetened condensed milk, then stirred with vanilla, marshmallows, and nuts. It’s quick, foolproof, and great for gifting.

Instructions

1. Line a 9 x 13 inch pan with parchment paper or greased aluminum foil so the fudge lifts out easily when set.
2. Place the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Heat on high for 1 minute, then stir until smooth. If small bits of chocolate remain, microwave in additional 30-second intervals, stirring between each, until fully melted and silky.
3. Stir in the vanilla, mini marshmallows, and chopped walnuts until evenly distributed.
4. Spoon large dollops of the mixture into the prepared pan and press them together to form an even layer. Smooth the top with the back of a spoon or a spatula.
5. Refrigerate until the fudge is completely set, about 1–2 hours.
6. Lift the fudge out of the pan using the parchment or foil, then cut into squares. For clean slices, heat a sharp knife under hot water, dry it, and slice while the blade is warm.

Nutrition (approximate per serving)

Calories: 175 | Total Fat: 7g | Saturated Fat: 2g | Carbohydrates: 29g | Sugar: 21g | Protein: 2g

Instructions — tips for best results

• Use a microwave-safe glass or ceramic bowl for melting chocolate and sweetened condensed milk. Metal is not safe for microwaving.
• Stir thoroughly after each heating interval to distribute heat and finish melting any remaining chocolate chips without overheating the mixture.
• Press the fudge into the pan gently but firmly so there are no large air pockets. If you prefer a smoother top, line the pan with parchment and place another piece of parchment on top before pressing.
• For even slices, warm and dry your knife between cuts to reduce sticking and crumbling.

Tips & Tricks

• To get perfectly even squares, warm a large, sharp knife under hot water, dry it quickly, and slice with the heated blade.
• Use clothespins or clips to keep parchment paper upright in the pan while you pour in the mixture—this makes the pan much easier to handle.

Substitutions and variations

Customize this microwave fudge to suit your taste or dietary needs:

• Swap walnuts for pecans, almonds, or toasted hazelnuts.
• Use white chocolate chips and stir in dried cranberries for a festive red-and-white version.
• Add a teaspoon of maple or cinnamon extract in place of vanilla for a warm, seasonal flavor.
• Stir in colorful sprinkles, M&Ms, or chopped cookies instead of marshmallows for texture and visual appeal.
• For a fruit-and-nut style, replace marshmallows with chopped dried fruit.

Equipment

A 9 x 13 inch baking pan, parchment paper (or greased foil), and a microwave-safe bowl are the only tools you need for this recipe. A spatula or the back of a spoon works well for pressing the fudge into the pan. Parchment makes cleanup far easier and helps the fudge lift from the pan cleanly.

Storage

Store fudge in a sealed container at room temperature for up to one week, or refrigerate for up to two weeks. To freeze, wrap pieces tightly in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to three months. Thaw at room temperature before serving.

For gifting, arrange squares in mini paper cups and pack them in a decorative tin—fudge travels well and makes a lovely, homemade holiday gift.