I’ve failed with a fair number of fudge batches over the years. From some that turned out hard as a rock to others that were soupy and didn’t set, I’ve messed it up any way you can think of. This 2 ingredient microwave fudge recipe takes all the headache out and makes it so easy!
Why You’ll Love This Recipe
That’s right, you read it correctly. Just 2 ingredients and your microwave is all that it takes to make a classic holiday sweet. I’d call it foolproof, but I’m sure I could find a way to mess it up if I tried hard enough.
Now, is it exactly the same texture as classic fudge? No. I find it to be a little softer, but it still cuts well. It also melts in your mouth when you eat it and the taste is delicious, so I really don’t have much to complain about there!
I also love that you can kind of customize the flavors the way you like. Swapping in different flavors of frostings and chips will result in all sorts of fun combinations and variations. You can also dress your fudge up with some seasonal sprinkles for a festive touch!
Katie’s Tip
If you prefer a more traditional but still easy fudge recipe, make sure to check out my Pistachio Fudge and Raspberry Fudge for some delicious options!
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Ingredients List
- 16-ounce jar ready to spread frosting (such as Pillsbury)
- 10-12 ounce bag baking chips
Ingredient Tips and Notes
- Any flavor of frosting is fine (I’m using classic vanilla frosting), but make sure you don’t use whipped frosting, as it’s slightly different and doesn’t set right. You’ll need an equal amount to the amount of chips you put in, so you may have some left over based on the size of normal jars
- Baking chips will also vary in bag size depending on flavor. I’m using a 12-ounce bag of semi-sweet chocolate chips (but you can use white chocolate chips, milk chocolate, or dark chocolate too), but note that yours could vary by brand and flavor! Don’t use candy chips (such as toffee), as they don’t melt well
- Substitutions. This recipe also works with creamy peanut butter in place of the baking chips, still used in equal amounts with the frosting. To replace the frosting, you can use a can of sweetened condensed milk instead. Feel free to adjust for what you have on hand!
- Tip: make sure to use flavors that compliment each other well or else you may end up with a flavor monstrosity!
- Feel free to stir in extra additions like mini marshmallows, chopped dried fruits or roasted nuts (walnuts, pecans, hazelnuts, etc) for added texture and flavor!
Equipment
- You can use an 8×8 baking pan for this recipe, coated with nonstick spray or lined with parchment or wax paper. I’ve also used a couple loaf pans in a pinch!
- For individual servings, use a mini muffin tin lined with candy-sized paper cups, and then you don’t need to cut it afterwards!
Step By Step Instructions
- Measure out your chips and frosting so you have equal amounts. I usually use the whole bag of chips and adjust the frosting based on the size of the baking chip bag (but you could use extra chips to match the frosting container if preferred)
- In a large microwave-safe mixing bowl, melt the chocolate chips on high in 30 second intervals, stirring after each, until they are smooth (generally about 1 – 1 ½ minutes in a 1000W microwave)
- Place the frosting into a second microwave safe bowl and cook on high for 30 seconds. It should be somewhat liquified and pourable at this point, but you can add additional time in small increments as needed
- Combine the melted chips and the liquified frosting together and stir well to evenly combine them
- Pour into a greased or parchment paper lined pan (I use an 8×8 inch baking pan) and spread evenly. If you want to add some sprinkles or other decorations on top, do so now as well!
- Chill in the fridge until set, generally about 1-2 hours (or freeze for 30 minutes if you’re in a rush)
- Slice with a sharp knife and serve!
What to Pair With Fudge
- Fresh fruit (berries and pineapple in particular)
- Red wine (try Syrah)
- Fresh bread (brioche, croissants, or a baguette)
- Port wine
- Dessert wines
- Graham crackers and marshmallows
- Fruity milkshakes
- Fruit juices
- Smoky cocktails
- Whiskey cocktails
- Chocolate cocktails
There are a variety of other foods and drinks that pair well with fudge. Tailor your choice to the flavor profiles you’ve chosen for your batch of fudge in particular!
Chocolate would go well with my Peppermint Bark Mimosa and Chocolate Crown Royal Cocktails, while vanilla would compliment this Pear Whiskey Sour well. For a light bite, try my quick Frozen Croissants in the Air Fryer!
Recipe FAQs
Can I Use Different Types of Chocolate for This Recipe?
Yes, you can experiment with various types of chocolate, such as dark, milk, or white chocolate, for different flavor profiles.
Even more unique flavors like butterscotch chips, raspberry, mint chips, or peanut butter chips work.
How Long Does It Take for the Fudge to Set From the Microwave?
Typically, the fudge sets within 1 to 2 hours in the refrigerator after microwaving.
Time may vary based on the thickness of your fudge and the specific ingredients.
Is It Possible to Make This Fudge in Larger Batches?
Yes, you can scale up the recipe by doubling or tripling the ingredients, adjusting the microwaving time accordingly.
You will need a larger pan as well; typically a 13×9 is good for a double or triple batch.
Can I Add Flavorings?
Absolutely, extracts like vanilla or almond can enhance the flavor. Start with a small amount (about ½ tsp), as these extracts are potent.
For more unique options, try raspberry, orange, or peppermint extract, which I find pair best with chocolate.
Tips For the Best 2 Ingredient Fudge
- If your frosting comes in a container with a ‘5’ in the recycling symbol on the bottom, it is technically microwave safe. To reduce bowls, you can remove the lid and foil top, and then just microwave the frosting in the jar. I still prefer to transfer it for easier stirring, but know that you have the option!
- You want the mixture to still be pretty soft and liquidy when you pour it into the container to set. If it’s beginning to seize, you can always microwave for 20-30 seconds again to re-warm it before pouring!
Storage Instructions and Serving Tips
- Since this recipe is softer than traditional fudge, it really needs to be stored in the refrigerator to maintain a fudge-like consistency. Store covered in an airtight container in the fridge for up to 2 weeks. Remove and plate just before serving!
- For longer term storage, you can freeze your fudge for up to 2 months, but note that the texture may alter slightly. Defrost in the fridge overnight for best results
- I cut my 8×8 pan into 4 rows each way to create 16 blocks of fudge. It’s very rich and decadent so I feel the pieces can be pretty small, but you can of course cut the pieces as large as you like!
- Air Fryer Shortbread Cookies
Final Thoughts
If you’re looking for a quick and easy microwave fudge, look no further than this 2 ingredient fudge recipe! Sure, it’s not really traditional fudge, but rather fudge-like. However, it’s really easy to make and a great “cheat” recipe if you struggle with traditional recipes.
I love the amount of customization options you have with this method, as you can swap in different flavors of frosting and chips to make all sorts of flavor combinations!
While chocolate fudge is always a classic for the Christmas cookie tray, you can always use this for other occasions as well! Try a chocolate raspberry combination for Valentine’s Day or a mint chocolate for St. Patrick’s Day, and decorate with fun colored sprinkles to match!
2 Ingredient Microwave Fudge (Without Condensed Milk)
Equipment
- Spatula (or spoon)
- Square pan (I use an 8" x 8")
Ingredients
- 16 ounce jar ready to spread frosting (such as Pillsbury)
- 10-12 ounce bag baking chips (such as semisweet chocolate chips)
Instructions
- Measure out your chips and frosting so you have equal amounts. I usually use the whole bag of chips and adjust the frosting based on the size of the baking chip bag (but you could use extra chips to match the frosting container if preferred)16 ounce jar ready to spread frosting, 10-12 ounce bag baking chips
- In a microwave safe bowl, melt the chocolate chips on high in 30 second increments, stirring after each, until they are smooth (generally about 1 ½ minutes in a 1000W microwave)
- Place the frosting into a second microwave safe bowl and cook on high for 30 seconds. It should be somewhat liquified and pourable at this point, but you can add additional time in small increments as needed
- Combine the melted chips and the liquified frosting together and stir well to evenly combine them
- Pour into a greased pan (I use an 8×8 baking dish lined with wax paper) and spread evenly. If you want to add some sprinkles or other decorations, do so now as well!
- Refrigerate until set, generally about 1-2 hours (or freeze for 30 minutes if you’re in a rush)
- Slice and serve!
Notes
- Any flavor of frosting is fine (I’m using classic vanilla), but make sure you don’t use whipped frosting, as it’s a different consistency. You’ll need an equal amount to the amount of chips you put in, so you may have some left over based on the size of normal jars
- Baking chips will also vary in bag size depending on flavor. I’m using a 12-ounce bag of semisweet chocolate chips, but note that yours could vary by brand and flavor! Don’t use candy chips (such as toffee), as they don’t melt well
- Substitutions. This recipe also works with creamy peanut butter in place of the baking chips, still used in equal amounts with the frosting. To replace the frosting, you can use a can of sweetened condensed milk instead. Feel free to adjust for what you have on hand!
- If your frosting comes in a container with a ‘5’ in the recycling symbol on the bottom, it is technically microwave safe. To reduce bowls, you can remove the lid and foil top, and then just microwave the frosting in the jar. I still prefer to transfer it for easier stirring, but know that you have the option!
- You want the mixture to still be pretty soft and liquidy when you pour it into the container to set. If it’s beginning to seize, you can always microwave for 20-30 seconds again to re-warm it before pouring!
- Since this recipe is softer than traditional fudge, it really needs to be stored in the refrigerator to maintain a fudge-like consistency
- I cut my 8×8 pan into 4 rows each way to create 16 blocks of fudge. It’s very rich and decadent so I feel the pieces can be pretty small, but you can of course cut the pieces as large as you like!
- Exact nutritional values will vary based on brand and flavor of ingredients, any toppings or mix-ins added, size of pieces, and quantity consumed, so please consider this a guideline only
Nutrition
