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3 Tasty Flavors of Fudge to Make in the Microwave

Here’s some news that might just revolutionize your life — or at least your next culinary adventure: You can make fudge in the microwave, and it is glorious.

3 Microwave Fudge Recipes

Learn how to make three delicious types of fudge in the microwave!

Photos via CakeSpy

Using the microwave streamlines the process of melting and mixing your ingredients. In most microwave fudge recipes, you can go from combining ingredients to spreading the fudge batter in five minutes or less.

Here, we’ll show you how to make easy fudge in the microwave, in three creative and delicious flavors: white chocolate almond fudge, peanut butter fudge and chocolate butterscotch fudge.

White chocolate almond fudge

White chocolate almond microwave fudge

  • 18 ounces white chocolate chips or coarsely chopped white chocolate
  • 1 can (14 ounces) sweetened condensed milk (homemade works, too) 
  • 1/8 teaspoon salt 
  • 1 teaspoon vanilla extract 
  • 1/4 cup slivered almonds
Note: International readers may enjoy our handy metric conversion guide.

Step 1:

Line an 8″ square inch pan with foil, leaving “arms” that extend over both sides of the pan for easy removal. Grease the foil on the bottom and slightly up the sides of the pan.

Step 2:

In a large microwave-safe bowl, combine the white chocolate and sweetened condensed milk. Microwave on high power for 1 1/2 minutes on high, then remove and stir. Microwave for another 1 1/2 minutes, or until the white chocolate has completely melted. Mix in the salt and vanilla, stirring vigorously until the mixture is smooth (no lumps!). 

Stir white chocolate mixture

Step 3:

Spread the fudge in the prepared pan and smooth the surface with a rubber spatula. Sprinkle with the almonds. Let the fudge chill in the refrigerator for at least an hour before slicing into squares to serve. 

Peanut butter fudge

Peanut butter microwave fudge 

  • 1 cup creamy peanut butter
  • 2 sticks unsalted butter 
  • 1/8 teaspoon salt 
  • 1 teaspoon vanilla extract 
  • 3 to 3 1/2 cups powdered sugar, sifted 

Note: International readers may enjoy our handy metric conversion guide.

Step 1:

Line an 8″ square inch pan with foil, leaving “arms” that extend over both sides of the pan for easy removal. Grease the foil on the bottom and slightly up the sides of the pan.

Step 2:

In a large microwave-safe bowl, combine the peanut butter and butter. Microwave on high power for 1 minute, and then remove and stir. If the peanut butter isn’t totally melted and cohesive with the butter, microwave in 20-second blasts on high until it is completely melted and cohesive.

Peanut butter and butter

Step 3:

Stir in the salt and vanilla. Working with 1 cup at a time (you may no need all the sugar), add the powdered sugar, whisking vigorously to incorporate each addition. Work it into a smooth batter.

Making PB fudge

Step 4:

Spread the batter into the prepared pan and flatten it with the top of a rubber spatula. Let the fudge chill in the refrigerator for at least an hour before slicing into squares to serve. 

Butterscotch chip fudge

Butterscotch chip microwave fudge 

  • 4 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup half and half, divided
  • 1/2 cup unsalted butter, cut into 1/2″ cubes
  • 1 teaspoon vanilla extract
  • 3/4 cup butterscotch chip morsels, divided

Note: International readers may enjoy our handy metric conversion guide.

Step 1:

Line an 8″ square inch pan with foil, leaving “arms” that extend over both sides of the pan for easy removal. Grease the foil on the bottom and slightly up the sides of the pan.

Step 2:

In a large microwave safe bowl, combine the powdered sugar and cocoa. Pour 1/4 cup of the half and half over the dry ingredients and place butter in bowl. Do not mix. Microwave on high until the butter is melted, about two minutes.

Step 3:

Stir in the vanilla and 1/2 cup of the butterscotch morsels (they will melt to the point of tasty gooey-ness in the residual heat). Stir vigorously until the mixture is smooth (you can also use a hand mixer). If your mixture seems too dry, add up to 1/4 cup more half and half, a little at a time, until the mixture feels cohesive.

Step 4:

Spoon the mixture into your prepared pan. Spread and smooth the mixture with a rubber spatula. If desired, sprinkle the top with the remaining chips. Let the fudge chill in the refrigerator for at least an hour before slicing into squares to serve. 

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11 Comments

Lorraine Wiseman

What does a “stick” of butter weigh? I’ve never heard of them.

Reply
Fred

A stick of butter weighs 4oz, 112g

Reply
Carol W.

Would you have a recipe to make Penuche Fudge with walnuts in the micro. It is my very favorite fudge!

Reply
Noel

Do the fudge candies need to be refrigerated, covered, or uncovered when stored?? Thank you.

Reply
sean

They all sound very nice but.. What is half and half?

Reply
Peggy

equal parts whole milk and light cream; known as half cream in the UK; average of 10 to 12% fat

Reply
Anne

Do you have a micro recipe for penuche with walnuts or pecans? Please!!

Reply
Stitchinfits

I would love to have a recipe for brown sugar and/or maple fudge… can they be made in the microwave? I’m not a fan of chocolate (I know, that makes me weird.)

Reply

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