Microwave Fudge


What a silly name. I was tempted to give it some kind of fancier name for the blog entry but I’ll never remember the new moniker in the long run. It has been “Microwave Fudge” since I was old enough to steal cubes of it from my Mom’s freezer as a kid.


The is one of those recipes that I’ve never bothered to change. Why would I? Its chocolaty, sweet, easy, doesn’t heat the kitchen up, refreshing on a hot summer day, and I always have the ingredients on hand. It is perfection in a melt-in-your-mouth candy. The craziest I’ve ever gotten is to add a little peppermint flavoring during holiday season which is good….but it just isn’t as classic as the original.


You’ll need a microwave safe bowl and some type of freezer safe pan, lined with foil (heavy duty is nice), and about 5 minutes of your time.


Microwave Fudge

1 box/1lb 10x sugar
¼ cup evaporated milk (NOT condensed)
½ cup cocoa
1 stick of unsalted butter
2 tsp vanilla (a splash really. I never measure)

My mom always sifts the sugar and cocoa together into the microwave safe bowl but I never do because I kind of like the clumps. This is one of those decisions you are going to have to make for yourself. Add milk and butter on top, do not stir. Microwave just until butter is mostly melted (about 2:30 on my microwave). Stir just the center of melted butter to melt any large chunks of butter that remain with the residual heat. Add vanilla, stir quickly to incorporate. Pour into foil lined dish and store in freezer. It will be ready to cut in a couple of hours.

Slice into squares. How small is up to your discretion. I do about 1 inch cubes.

Store it in the freezer! This is not a stable fudge so it can’t get to room temperature without melting. It is better cold anyway. Its also great on ice cream!

cutting fudge


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