Easy Creamy Fudge
Submitted by Pam
Creamy chocolate fudge made in the microwave with marshmallows, condensed milk, and chocolate chips. No candy thermometer needed. Makes 32 rich, smooth squares in just 10 minutes of hands-on time.
YIELD
32 servingsPREP
10 minCOOK
10 minREADY
2 hrsThis fudge is the one you make when you need a gift box of candy by tomorrow and don’t own a candy thermometer. Marshmallows melt into sweetened condensed milk in the microwave, chocolate chips get stirred in until glossy, and the whole thing sets up in the fridge while you sleep.
The texture lands right between dense and creamy, with crunchy nuts scattered throughout for contrast. Thirty-two squares from one batch means plenty for sharing (or hiding in the back of the fridge, no judgment).
Pro Tips
- Stir until every last marshmallow disappears. Any lumps now will be chewy pockets in your finished fudge. Take your time here.
- Line the pan with wax paper and let it overhang the sides. This makes it simple to lift the whole slab out for clean, even cutting.
- Use a sharp knife dipped in hot water for the neatest squares. Wipe the blade between cuts.
Variations
- Peanut butter swirl: Drop spoonfuls of peanut butter onto the fudge before chilling and drag a knife through for a marbled effect.
- White chocolate version: Replace the semi-sweet chips with white chocolate chips and fold in dried cranberries instead of nuts for a holiday-ready twist.
Ingredients
Directions
In 2 quart glass measure, combine marshmallows, milk, and salt.
Microcook on HIGH 3 to 4 minutes.
Stir until marshmallows melt and mixture is smooth.
Add chips and stir until melted. (If you don’t use marshmallows, melt chocolate chips in the condensed milk).
Add salt.
Stir in nuts and vanilla.
Line 8 or 9 inch square pan with wax paper.
Spread fudge evenly in pan.
Chill 2 hours, until firm.
Turn onto cutting board, peel off paper and cut into squares.
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