Discover how easy it is to make this no-fail holiday favorite: 1 Minute Fudge Recipe with just a handful of ingredients and a microwave.
1 Minute Fudge Recipe Using a Microwave
This is a no-fail 1 minute Fudge recipe that is so simple to make but you won’t believe how rich and creamy it really is. Definitely a crowd-pleaser.
Moreover, this fudge is no-fail and dummy proof (I’m raising my hand). The truth is, I’ve tried a number of recipes and failed miserably. The reason is because fudge is finicky.
But not with this recipe. Mine is definitely quick and easy–1 minute cook time–that’s it. Not bad for making chocolate that is to die for.
Don’t forget to make enough fudge to give as a gift to your favorite chocoholic.
The Science of Making No-Fail 1 Minute Fudge
My quest for making rich and creamy fudge has been quite the journey. Believe it or not, if you Google “fudge” you will be inundated with thousands of recipes just for this term.
And, you’ll find just as many complaints about fudge failing. Thus, the science of fudge must prevail.
As mentioned above, fudge is finicky. And, like all candy recipes there’s a reason for that. It has to do with the changing of the molecular structure when the chocolate is heated up.
I won’t bore you with the deep description, but suffice to say that I’ve managed to bypass these flaws to make creamy fudge again and again.
It has to do with two extra ingredients: cream of tartar and corn starch.
Now, before you roll your eyes, there’s a reason for my madness.
Many home cooks/chefs who’ve made fudge +30 years have noticed a difference in the ingredients they’ve used for their fudge recipes have changed. That is a truism, because most food manufacturers do change, however slight, their recipes for making chocolate, marshmallow cream, etc., due to a variety of reasons.
But for fudge making, this is a problem. Remember fudge is finicky, so keeping your cooking consistent is paramount to making great fudge time after time.
Thus, Cream of Tartar. This ingredient stops the chocolate from crystalizing. If you’ve ever eaten dry, crumbly fudge, you know what I mean. Cream of Tartar binds with the chocolate to keep the mixture from forming crystals. What is left is fudge that tastes like fudge–if you know what I mean.
Corn Starch, on the other hand, helps the chocolate mixture to thicken properly. Once the chocolate is heated, it needs to cool down and set up. The corn starch binds with the mixture to aid in setting up properly. It takes the guesswork out of wondering if your mixture has too much liquid. The result of using this is you get both a creamy fudge that’s not too soft and sticky or too hard and brittle–but just right.
The best part is that you add these two ingredients from the get-go. Then, they go to work for you to ensure the best possible fudge ever!
Fudge Recipe Variations
Keep in mind that this is a basic recipe and if you are adventurous and bold enough to try different ingredients, the sky’s the limit for making the ultimate fudge for you and your family. And, be sure to check out some of my favorite recommendations as additions to try individually or to mix and match:
- chocolate chunks
- butter scotch chips
- macadamia nuts
- candied cherries
- peppermint bits
- dried cherries
- dried chopped apricots
- dried dates
- dried figs
Assemble the ingredients for this recipe.
Start with three boxes (4 ounces each) Baker’s Semi-Sweet Chocolate Baking Squares.
Chop the chocolate into small pieces. Place the chocolate in a microwaveable glass bowl.
Next add one can (14 ounces) of NESTLÉ LA LECHERA Sweetened Condensed Milk. It differs from the sweetened condensed milk in that it is darker, like the color of caramel.
To this add cream of tartar and corn starch and microwave on High (or Level 10, depending upon your microwave) for one minute.
Spoon in the fudge and spread it out evenly, especially into the corners.
By the way, tasting the warm fudge is optional.
Refrigerate until set, for approximately two hours.
Once set, remove from the refrigerator and lift out of the pan. Cut into squares.
Wrap individually or store together in a tightly sealed container. I like to use parchment paper between the layers of fudge.
Then, it’s time to eat. Enjoy!
To Store: You can leave the fudge on the counter (up to three days) or in the refrigerator (up to five days). Freeze up to three months.
1 Minute Fudge Recipe
- 12 oz Baker's Semi-Sweet Chocolate Baking Squares chopped into small chunks (You can also substitute with 12 oz of semi-sweet chocolate morsels.)
- 14 oz NESTLÉ LA LECHERA Sweetened Condensed Milk
- 1 tsp cream of tartar
- 1 tsp corn starch
- 1 tsp vanilla extract or Pinnacle Whipped Vodka
Prepare a 9 inch square baking pan by lining it with aluminum foil up the sides (use a bit extra for “flaps”) and spray base and sides of aluminum foil with non-stick spray. Set aside.
In a microwave safe bowl (glass preferred), place all of the ingredients, except the vanilla extract.
Microwave on HI for 1 minute.
Remove and stir well.
Add vanilla extract or Pinnacle Whipped Vodka. Stir well.
Spoon into baking pan and press well into the sides.
Refrigerate for 2 hours until set.
Remove from the pan by lifting up on the flaps.
Cut into bite-size pieces.
Store in a tightly covered container on the counter up to 5 days.
If you want to wrap fudge into individual portions, use dry waxed tissue paper or plastic wrap.
Note: You can store this fudge at room temperature, or refrigerate fudge up to 10 days. You can also freeze this fudge up to 3 months.