You need a quick, impressive dessert without the hassle of candy thermometers or stovetop stirring. This microwave marshmallow cream fudge delivers rich chocolate flavor and creamy texture in minutes. It’s the perfect solution for last-minute gatherings or a simple sweet treat.
Why This Recipe Works
- Uses a microwave for speed and consistent heating without scorching.
- Marshmallow cream ensures a smooth, creamy texture without graininess.
- Requires only five ingredients and minimal equipment.
- Sets quickly at room temperature for fast results.
- Eliminates traditional fudge-making challenges like precise temperature control.
Ingredients
- 3 cups semisweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 (7-ounce) jar marshmallow cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
Equipment Needed
- Large microwave-safe bowl
- Rubber spatula
- 8×8-inch baking pan
- Parchment paper
- Measuring cups and spoons
Instructions
Step 1: Prepare the Pan
Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. This creates handles for easy removal. Cut the parchment to fit precisely—too much excess can cause folding that creates uneven fudge edges. Press the paper firmly into the corners to ensure clean lines. The parchment prevents sticking and simplifies cleanup. No greasing is needed. Set the prepared pan aside on a heat-safe surface. This preparation takes about two minutes but is crucial for perfect results. Tip: Use binder clips to secure parchment paper to the pan sides during pouring if needed.
Step 2: Combine Chocolate and Condensed Milk
Place 3 cups of semisweet chocolate chips and the entire 14-ounce can of sweetened condensed milk in a large microwave-safe bowl. The bowl should be at least 3 quarts to accommodate stirring. Use a rubber spatula to stir briefly, just until the ingredients are roughly combined. This initial mixing helps distribute heat evenly. Ensure no dry chocolate chips remain at the bottom. The mixture will appear thick and uneven—this is normal. Do not add other ingredients yet. The bowl must be completely dry before adding ingredients to prevent seizing. Microwave in 30-second intervals for the next step.
Step 3: Microwave and Melt
Microwave the chocolate and condensed milk mixture on high power for 30 seconds. Remove the bowl carefully—it may be warm. Stir thoroughly with a rubber spatula, scraping the bottom and sides. Return to the microwave for another 30 seconds. Repeat this process: microwave for 30 seconds, then stir vigorously. Continue until the mixture is completely smooth and glossy, with no visible chocolate chips. This typically takes 2 to 2.5 minutes total. Do not overheat—stop when smooth. The mixture should reach about 120°F to 130°F. Overheating can cause separation. Tip: If chocolate isn’t fully melting after 2.5 minutes, continue in 15-second intervals.
Step 4: Add Remaining Ingredients
Once the chocolate mixture is smooth, immediately add the 7-ounce jar of marshmallow cream, 1 teaspoon pure vanilla extract, and 1/8 teaspoon fine sea salt. Work quickly while the base is warm. Use the rubber spatula to fold everything together. Press the marshmallow cream against the bowl sides to incorporate fully. Mix for about 1 minute until no white streaks remain. The mixture will thicken slightly. Ensure even distribution—scrape the bowl bottom thoroughly. The salt balances sweetness; do not omit. The fudge should be uniform in color and texture before proceeding. This step takes about 2 minutes of active mixing.
Step 5: Transfer and Set
Pour the fudge mixture into the prepared parchment-lined pan. Use the spatula to spread it evenly into all corners. Smooth the top with the spatula or an offset knife. Tap the pan firmly on the counter 2-3 times to release air bubbles. Let the fudge cool at room temperature for 2 hours until firm to the touch. Do not refrigerate initially, as this can cause condensation. After 2 hours, cover with plastic wrap and refrigerate for 1 hour to fully set. Tip: For cleaner cuts, score the fudge surface with a knife after 30 minutes of cooling.
Step 6: Cut and Serve
Once fully set, use the parchment paper handles to lift the fudge slab from the pan. Place it on a cutting board. Use a sharp chef’s knife to cut into 1-inch squares. Wipe the knife clean between cuts for neat edges. For 64 pieces, make 7 cuts in each direction. Serve immediately or store in an airtight container. The fudge keeps at room temperature for up to 1 week. For longer storage, refrigerate for 2 weeks or freeze for 3 months. Allow refrigerated fudge to come to room temperature before serving for best texture.
Tips and Tricks
Use high-quality chocolate chips for the best flavor—generic brands may contain less cocoa butter. If your microwave has lower power, increase heating intervals to 45 seconds. For a shiny top, avoid overmixing after adding marshmallow cream. To test doneness, the mixture should pour slowly from the spatula. If fudge is too soft after setting, refrigerate for an additional hour. For clean cuts, warm the knife under hot water and dry it between slices. Add mix-ins like nuts after step 4, folding gently to avoid deflating. Store layers separated by parchment paper to prevent sticking.
Recipe Variations
- Peanut Butter Swirl: After spreading fudge in pan, drop 1/2 cup warm peanut butter by spoonfuls and swirl with a knife.
- Mint Chocolate: Replace vanilla extract with 1/2 teaspoon peppermint extract and add 1/2 cup crushed peppermint candies.
- Rocky Road: Fold in 1 cup mini marshmallows and 1/2 cup chopped walnuts after step 4.
- White Chocolate: Use 3 cups white chocolate chips and add 1/2 cup dried cranberries.
- Espresso: Dissolve 1 tablespoon instant espresso powder in the condensed milk before heating.
Frequently Asked Questions
Can I use milk chocolate chips instead? Yes, but reduce sweetened condensed milk to 12 ounces to prevent oversweetness. Milk chocolate melts faster, so check at 2 minutes total heating time. The fudge will be softer, so refrigerate for 2 hours before cutting.
Why did my fudge turn grainy? Graininess usually means the chocolate overheated or wasn’t stirred enough. Always microwave in short intervals and stir thoroughly each time. Ensure no water gets into the mixture, as this causes seizing.
How do I fix too-soft fudge? If fudge hasn’t set after 3 hours, refrigerate it for 2 hours. If still soft, re-melt with 1/4 cup additional chocolate chips and reset. Softness often comes from undermeasuring chocolate or overmeasuring condensed milk.
Can I double this recipe? Yes, double all ingredients and use a 9×13-inch pan. Increase microwave time to 45-second intervals, stirring well each time. Total heating time will be 3-4 minutes. Setting time remains the same.
Is marshmallow cream the same as marshmallows? No. Marshmallow cream is a spreadable version without gelatin. Do not substitute regular marshmallows, as they won’t incorporate properly. Look for brands like Fluff or store versions in the baking aisle.
Summary
This microwave fudge requires five ingredients and minimal effort. It sets quickly without special equipment. Perfect for gifts or quick desserts.
