Make this Microwave Fudge easily with just five ingredients, all in the microwave—no oven or stovetop needed!

Microwave Fudge pieces stacked on top of each other ready to be eaten.

Table of Contents

Microwave Fudge

Every Christmas, my mom would whip up a batch of this microwave fudge, and we’d all help. Looking back, it was probably because it was one of the easiest treats for us kids to join in on (it only has 5-ingredients), but let me tell you—it’s incredibly delicious, and that made it one of my all-time favorites.

Now, it just doesn’t feel like the holidays without making this rich, creamy fudge, and it’s extra special because my kids can help, too. Trust me, it’s so easy even a kid can make it! So, kick off the holidays with a batch of this irresistibly delicious microwave fudge!

Chocolate, sweetened condensed milk, and butter being added to a bowl and melted. Then the melted chocolate being added to a prepared 8x8-inch pan.

Ingredients

  • Butter makes the fudge creamy and helps chocolate melt smoothly.
  • Milk Chocolate Chips are the main flavor; high-quality chips improve flavor.
  • Sweetened Condensed Milk softens and sweetens the fudge; use full-fat for best texture.
  • Vanilla Extract and Sea Salt (optional) enhance flavor—vanilla adds depth, salt balances sweetness.
  • Caramels and Heavy Cream create a gooey caramel layer; cream ensures smooth melting.
Caramel being melted and poured over the chocolate layer.

How To Make Microwave Fudge

  1. Line an 8×8-inch pan with parchment.
  2. In a bowl, microwave butter, chocolate chips, and condensed milk until smooth. Add vanilla and salt.
  3. Spread in the pan; chill.
  4. Microwave caramels and cream; spread over fudge.
  5. Optional: Add sea salt, refrigerate overnight.
  6. Cut and serve.
Microwave Fudge with caramel spread evenly on top.

Variations

Microwave Fudge Flavor Variations

  • Chocolate Mix: Use semi-sweet, dark, or a blend of chocolate chips.
  • White Chocolate: Swap in white chocolate chips instead of milk chocolate.
  • Peppermint: Use 1 teaspoon peppermint extract instead of vanilla of check out this Peppermint Fudge.
  • Oreo: Add 2 cups of chopped Oreos to the fudge mix or check out this Oreo Fudge.
  • Nutty: Stir in 2/3 cup of toasted, chopped nuts like walnuts or pecans.
  • Rocky Road: Add 3 cups mini marshmallows and 1 cup salted peanuts or check out this S’mores Fudge.

Tips For Success

  • Pick Your Chocolate: Use good-quality milk, semi-sweet, or dark chocolate, whichever you like best.
  • Use Glass Bowls: Microwave ingredients in a glass bowl instead of plastic.
  • Microwave Carefully: Heat in 30-second intervals, stirring for 20–25 seconds each time to avoid burning.
  • Line the Pan: Use parchment paper or foil to make it easy to lift out the fudge.
  • Smooth Evenly: Spray a spatula with nonstick spray to spread the fudge evenly.
  • Cut Cleanly: Use a hot, sharp knife to cut neat slices.
Microwave Fudge cut into cubes and stacked on a plate.

Storage

Leftovers?

Room Temperature: Store microwave fudge in a sealed container for up to 1 week.

Refrigerate: Keep in a sealed container for 2–3 weeks.

Freeze: Wrap each piece in wax paper, then put in a sealed container or bag for up to 3 months. Let it sit at room temperature to thaw.

 More Christmas Treats

Microwave Fudge cut into cubes and stacked on a plate.
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5 from 13 votes

Microwave Fudge

By Chelsea Lords
Make this Microwave Fudge easily with just five ingredients, all in the microwave—no oven or stovetop needed!
Prep Time: 15 minutes
Chill Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 36 pieces

Equipment

  • 8×8 inch pan
  • Parchment paper or foil
  • Nonstick cooking spray

Ingredients 
 

  • 4 tablespoons unsalted butter
  • 3 cups milk chocolate chips (Note 1)
  • 1 can (14 oz.) sweetened condensed milk (full-fat)
  • Optional: 2 teaspoons pure vanilla extract
  • Optional: 1/4 teaspoon fine sea salt
  • 5.7 oz Werther's soft caramels unwrapped (1 bag)
  • 1 tablespoon heavy cream
  • Optional: Maldon sea salt flakes, for topping

Instructions 

  • PREP: Line 8×8-inch pan with parchment/foil, leaving an overhang for easy removal. Cut butter into tablespoons.
  • MICROWAVE: Microwave butter, chocolate chips, and condensed milk in a large microwave-safe bowl, stirring every 20 seconds until smooth. After each microwave burst, stir for 30 seconds to ensure even melting. Be patient and stir often to avoid burning. Once melted, add vanilla and salt, stirring until smooth.
  • SPREAD IN PAN: Pour fudge into the prepared pan. Spray a spatula with nonstick cooking spray and use it to smooth fudge into an even layer that is touching all sides of the pan and has a smooth top. Place in the fridge.
  • CARAMELS: For the caramels, in a separate bowl, mix unwrapped caramels and 1 tablespoon of heavy cream. Microwave for 10 seconds, stir for 20 seconds. Repeat microwaving in 10-second bursts, stirring for 20 seconds each time until completely melted. If necessary, add another tablespoon of cream. Melt the caramel slowly, stirring frequently to prevent burning. Rushing can cause the caramel to become hard and brittle in the microwave.
  • SPREAD CARAMEL OVER: Spread caramel evenly over the chocolate. Use a nonstick-sprayed spoon to gently smooth and spread the caramel. If desired, top with sea salt.
  • CHILL: Cover tightly and refrigerate to harden/set up overnight, or at least 8 hours.
  • SERVE: Remove fudge using the parchment paper overhang. Cut into small pieces using a hot, sharp knife (run knife under hot water and dry it).
  • STORAGE: Store Microwave Fudge in the fridge in an airtight container; best enjoyed cold within 2-3 days, remains fresh up to 2 weeks. Avoid leaving out to prevent drying.

Video

Recipe Notes

Note 1: Milk chocolate yields rich fudge, while semi-sweet or dark chocolate offers a less sweet taste. Opt for high-quality brands like Ghirardelli® or Guittard® for tastier fudge.

Nutrition

Serving: 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 13 votes (3 ratings without comment)

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40 Comments

  1. Marie says:

    Looking for something different to try and came across your lemon Oreo fudge and OMG, so super yummy! Thanks for the suggestion. I’m glad Christmas is only once a year because these could be addictive!

    Reply
    1. Chelsea says:

      Hahaha they are so addictive! Thanks Marie! 🙂

      Reply
  2. Kerri says:

    What kind/size of caramels? Or a brand? Like the soft werthers?

    Reply
    1. Chelsea Lords says:

      Werther’s soft caramels are my fave! 🙂

      Reply
  3. April says:

    Wow, incredible weblog format! How long have you ever been blogging for?
    you made running a blog glance easy. The full glance of
    your site is excellent, let alone the content material!

    Reply
  4. Bryan says:

    5 stars
    I absolutely loved your receipe. Made it for my girlfriend when we were overseas and it was such a delight! Kudos to you chelsea.

    Reply
    1. chelseamessyapron says:

      Thank you! So glad you enjoyed it 🙂

      Reply