Your #1 Online Baking Destination!

3 Ingredient Microwave Fudge (Chocolate and Orange, Cookie Butter, and Praline)

Save Recipe

The only thing better than one Microwave Fudge recipe… is three different flavors! Using this one base recipe, you’ll be able to create fudges like Chocolate & Orange, Cookie Butter, and Praline!

Hi Bold Bakers!

When it comes to holiday gifting, I adore giving gifts you can eat. I love everything that goes into homemade treats, and even more so, I love to personalize my edible goodies based on what I know my friends and family like.

This is a base recipe for my 3 Ingredient Microwave Fudge Recipes: Chocolate and Orange, Cookie Butter, and Praline! Rich melt-in-your mouth fudge filled with all kinds of festive flavor — and made in minutes in the microwave? Sign me up!

How can fudge be made in the microwave?

Classically, a fudge recipe is made by melting chocolate and condensed milk over a double boiler or bain-marie. Fast forward to modern times, though, and there’s a magical new device called a microwave, and all of this can be done with one!

The thick sweetened condensed milk warms the chocolate through, and after you give them a whisk they come together into the most lovely and rich chocolate fudge base. While you could use this on its own to make plain chocolate fudge, I love to give this mixture lots of pizzazz by adding in fresh orange zest for chocolate and orange fudge, or streak through cookie butter for cookie butter fudge. I even use this base chocolate fudge to make a Praline fudge!

Does Microwave Fudge Have The Same Consistency?

After melting together the chocolate, condensed milk, and butter in the microwave, the mixture takes on the exact same consistency as if it were melted over a double boiler — there is truly no difference in results for my 3 Ingredient Fudge Recipe here, except it’s way easier clean up!

All Your Holiday Baking Needs In One Place!

Make My Fudge Recipe On A Stovetop

If you don’t have a microwave, you can of course do it the old fashioned way. It’s still a fairly quick treat to whip up. Once the fudge is melted and you’ve added in the desired flavor, its only a matter of allowing the fudge to set up in the fridge. Once set, the fudge can be cut into uniform squares (or other shapes!) and wrapped up to the 9’s to be given away.

The finished fudge will be gorgeous, decadent, and satisfying.

How long does microwave fudge last?

One of the best things about my fudge recipe is how long it will last. It will last covered at room temperature for up to four weeks. Perfect for sharing and treating yourself all holidays season long! A word to the wise, though: the flavor and texture of fudge are at their best when stored at room temperature, so no need to put it into the fridge.

Chocolate & Orange Fudge

Get my Chocolate & Orange Fudge recipe — and enjoy this classic pairing!

Cookie Butter Fudge

It’s hard to think of things that taste better than cookie butter, so here is my Cookie Butter Fudge recipe!

Praline Fudge

Praline is crunchy, chewy, and a perfect addition to fudge. Get my Praline Fudge recipe and make a batch!

Get All 3 Flavors!

Don’t forget to follow Bigger Bolder Baking on Pinterest!

4.77 from 17 votes
3 Microwave Fudge Recipes (Chocolate and Orange, Cookie Butter, and Praline)
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins

The only thing better than one Microwave Fudge... is three different flavors! Using this one base recipe, you'll be able to create fudges like Chocolate & Orange, Cookie Butter, and Praline!

Course: Dessert
Cuisine: American
Servings: 16
Author: Gemma Stafford
  • 3 cups (18oz/510g) bittersweet chocolate, roughly chopped
  • 1 can (14oz/395g) sweetened condensed milk
  • 2 tablespoons (1oz/28g) butter
  1. Butter and line an 8X8 inch pan with parchment paper, set aside.

  2. In a large microwave-safe bowl add the chocolate, sweetened condensed milk, and butter. Microwave for 2 minutes. This timing is a based on my microwave which is 1200 Watts, so your cook time may very. You just want to heat the mixture until the chocolate is fully melted. 

  3. Once melted, stir until smooth. At this point fold in desired mix-ins to make Praline Fudge, Chocolate and Orange Fudge and Cookie Butter Fudge. Do not be tempted to over-mix the fudge as this can cause it to separate. 

  4. Transfer the fudge to the prepared tin, smooth out the top and add additional garnishes. 

  5. Allow to set in the fridge for a minimum of 2 hours to overnight. 

  6. Remove from the fridge and cut into 16 squares. Cover and store in an airtight container for up to 4 weeks.

Watch the Recipe Video!



2 Images
Submit Your Photos
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


Write a Comment and Review

  1. EllieD on June 18, 2019 at 4:00 pm

    Huge hit! Delish! Thanks for a great, easy peasy yummy dessert!

    • Gemma Stafford on June 19, 2019 at 3:17 am

      Yea! Ellie, you have cheered me up <3
      Gemma 🙂

  2. Dona Crandall on February 18, 2019 at 9:51 am

    Hi Gemma, most of my family likes dark chocolate. Will this be alright to use in the 3 ingredinent micro fudge recipe.

    • Gemma Stafford on February 19, 2019 at 3:35 pm

      Hi, yes that will work here. Enjoy!

  3. Michael Kissel on January 2, 2019 at 7:09 am

    Hello and Happy New Year!
    I made the basic fudge recipe and added dried cherries.
    I used 18 oz of 56% cacao semi sweet baking chocolate squares, 1 14oz can of sweetened condensed milk and 2 table spoons of salted butter. I microwaved until the chocolate was just melted and I stirred quickly then folded in the cherries. I put it in a pan and into the refrig. Mu fudge is hard, more like a candy.
    What did I do wrong??

    • Gemma Stafford on January 2, 2019 at 11:52 am

      Hmm, different brands of chocolate do tend to set in different ways and the sugar in the cherries might have changed the texture slightly. When you say it’s like candy do you mean it’s hard? I might try letting it come to room temperature and seeing if its more fudge like I hope that helps!

      • Michael Kissel on January 2, 2019 at 4:14 pm

        The cherries were dried sour cherries.
        At room temperature it is very firm like candy. Not soft like fudge.
        I really want to have this come out right.

        Thank you!

        • Gemma Stafford on January 3, 2019 at 4:59 pm

          That’s very odd, i might suggest giving it another go with a different brand of condensed milk as this has never happened to me.

  4. Geraldine C Martz on December 24, 2018 at 10:02 am

    Instead of cookie butter, I would like to add peanutbutter. Would that work?

    • Gemma Stafford on December 24, 2018 at 12:55 pm

      Yes absolutely you can. That will be lovely.


  5. Bob Fitzpatrick on December 21, 2018 at 3:55 pm

    Is there a way to make this sugar free or lower sugar for diabetics?

  6. Elise on December 18, 2018 at 7:25 pm

    Thank you for posting the recipe Gemma! What type of chocolate would be best for your recipe? I don’t know if I should buy chocolate chips, chocolate wafers or Callebaut chocolate blocks.

    • Gemma Stafford on December 18, 2018 at 10:48 pm

      Hi Elise,

      I use Ghirardelli 70% cocoa solids for baking. It’s really great quality and is easy to work with. You can use wafers or a block but I don’t recommend using chips for anything other than cookies. Chips have stabilizers in them and really aren’t meant to be melted like this.


  7. Jess on December 13, 2018 at 11:36 am

    I made this and it was delicious, but not my idea of fudge. The fudge I remember from my youth involved a candy thermometer and soft-ball stage blah-blah-blah, and no milk. This tasted instead like the most fantastic truffles ever, and I think I will use it for that purpose this holiday season. Thank you for another delicious, simple and realistic recipe.

    • Gemma Stafford on December 14, 2018 at 2:52 am

      Hi Jess,
      Yes, I do know what you mean, and it is a tricky enough process. I am delighted you like our alternative, and I agree, it would be delicious as a truffle filling.
      thank you for this idea!
      Gemma 🙂

  8. Terri Ford on December 10, 2018 at 7:48 pm

    Gemma, I found come watch a video when I am missing my Irish grandmother from Buncrana! I could only get Ghirardell bitter sweet chips, and I failed to realize that I needed 3 cups. I was a cup short. To make 2 full cups, I used about an 1/8 of an inch to the top of the second cup. I cut the evaporate milk and butter accordingly. It’s a really thick fudge. Where it’s well blended, it’s fantastic. Where it’s not, it’s bitter. Could the chips instead of chocolate bar you shredded be too much? I’d like to use caramel and candy cane’s as well as the orange for flavorings. I bought vanilla and peppermint extract as I can’t use liquor – I’m using it for a dessert at a school. I also have a surplus of white almond bark. Any tips on making it pure heaven and avoiding the bitter taste would be most appreciated. Thank you and merry Christmas. On a side note to other users, I’m tasting with raspberry’s. Oh my! The perfect compliment to this fudge!

    • Gemma Stafford on December 12, 2018 at 7:56 pm

      Hi Terri!

      I love to hear that there is an irish connection. The weight of bar and chips might be slightly different because of the size. That’s why I personally like to weight chocolate by ounces. You can cut down the chocolate by 1/4 if you wish. It will make it a little softer. Also use 70% cocoa solids so it’s sweet and bitter.

      Good luck with your fudge. P.s add in dried raspberries or strawberries. That will make it delicious. They sell them at trader joes.


  9. Sue on December 6, 2018 at 1:28 pm

    This 3 ingredient fudge calls for 2T butter but in other places on the website it is listed as 1/4 cup. The video looks more like 2T. Which is correct? I can’t wait to try this recipe. Thank you.

    • Gemma Stafford on December 6, 2018 at 4:10 pm

      Hi there! 2 tablespoons of butter is the correct measurement. Enjoy!

  10. Elle on December 6, 2018 at 6:19 am

    Hi gem i tried to make this last night and tonight when i try to cut it after it was out from the fridge, it was slightly melting, certainly not as firm as yours and the orange i sprinkle on top was sinking in. Can you please let me know what i did wrong? Thank you.

    • Gemma Stafford on December 6, 2018 at 10:40 am

      Hmm, i might suggest you let it sit in the fridge for a longer time over night. The orange zest will get hidden in the chocolate, i like to zest a little more on top to make sure it shows. I hope that helps, enjoy!

      • Elle on December 6, 2018 at 5:19 pm

        Thanks for the reply, Gem. So does that mean it is okay to leave it more than overnight in the fridge? Would it be okay after so long in the fridge to be back to room temp? Thank you.

        • Gemma Stafford on December 8, 2018 at 2:50 am

          Hi Elle,
          Yes, it will be good, store it in the fridge if you wish, it will return to room temperature in 20 minutes or so,
          Gemma 🙂

          • Elle on December 12, 2018 at 8:01 pm

            Hello Gem,

            after remaking it and watching your video I realised that my fudge is not as thick as yours, it’s more thin dont need spreading, like a pancake batter. I didnt use microwave but au bain marie. Could that be the reason why my fudge failed (okay not failed, it taste amazing but always melting)? Must I cook it longer to evaporate the liquid inside the fudge?
            Thank you and I love you Gem!

            • Gemma Stafford on December 13, 2018 at 3:28 am

              Hi Elle,
              This should not be a problem in the bain marie. You are really just combining the ingredients. All of the ingredients here will set up for you, but I am wondering if you are using something different. I think I do not have enough information here to help,
              Gemma 🙂

          • Elle on December 13, 2018 at 11:32 pm

            Thank you for your answer Gemma, you’re the best.

            I’m using normal condensed milk, dark chocolate for baking and butter and orange zest. Would these be okay?

            • Gemma Stafford on December 14, 2018 at 7:36 am

              Hi Elle,
              Thank you for your kind comments. I tend to use real chocolate, at least 70% cocoa solids. This will be best for this type of recipe. I am unclear about your baking chocolate, some of these really have very little real cocoa content, check the label.
              I hope this works well for you,
              Gemma 🙂

  11. Prajakta on December 4, 2018 at 9:14 am

    Hi Gemma,

    Thanks for this super simple recipe, I am planning to make it for next family dinner.
    Can you please suggest which chocolates you used? was it 50%?

    • Gemma Stafford on December 4, 2018 at 10:12 am

      Hi there! I usually use a semisweet chocolate at leat 50% cocoa solids, but you can really use whatever you like 😀

  12. lindamarie77 on December 3, 2018 at 12:15 pm

    Gemma, You are without a doubt, the best food blogger on the net. Congratulations and keep up the good work.

    • Gemma Stafford on December 3, 2018 at 3:43 pm

      Linda, that is too kind, I am flattered that you think so!
      Thank you so much. I can do nothing without the very kind Bold Bakers out there <3
      Gemma 🙂

  13. Karen on December 2, 2018 at 4:50 am

    Hi Gemma,

    I’ve been making this fudge for years. My favorite is peanut butter fudge. I make it with 20 oz white chips, 1 cup peanut butter (because I LOVE peanut butter) and the condensed milk. Microwave for about 2 mins and stir until smooth. YUM!!!

    A word of caution – when using the microwave to make this type of fudge, you do have to take care with how many minutes you cook as the mixture can quickly go from fudge to caramel. It still tastes good, but if you’re expecting fudge, the texture is a bit disappointing.

    Thanks for another awesome recipe and a very Merry Christmas to you and your family!


    • Gemma Stafford on December 2, 2018 at 5:33 am

      Hi Karen,
      thank you for this lovely input here. So many bold bakers look for white chocolate recipes, and this one is a keeper, especially with the peanut butter.
      I am going to keep this too, take a look at it when I get a moment, thank you so much,
      Gemma 🙂

      • Karen on December 21, 2018 at 4:57 pm

        Hi again Gemma!

        For the first time making this fudge I had a big mishap. I tried using a hand mixer to stir the ingredients after melting them. Well…people should definitely NOT do this…lol It made a crumbly mess! I was left with 2 pounds of fudge crumbs that would not come together.

        I wasn’t going to throw out the ingredients and rummaged through my kitchen until I found something that I thought might be able to pull off an edible treat…a dark chocolate fudge cake mix. I took my crumbles fudge, mixed it, by hand, into the cake mix, then added a stick of softened butter and 3 eggs. I lined my trusty 9×13 baking pan with parchment paper, poured in my dough-like batter in and baked that mess at 350 F for 30 mins, then took it out and let it sit to cool. In the morning, I had an absolutely awesome fudge brownie…literally!!! LOL

        I have to admit, I did taste this after it came out of the oven and wasn’t at all pleased with it; however, after letting it sit over night to cool completely and meld, it is a very tasty brownie. My family really liked it. Waste avoided! 🙂

        I did take a picture to share, but I don’t know where to post or send it. If you’d like to see what it looks like, please let me know.

        Merry Christmas to you and your Family and Fans! Wishing everyone a safe and prosperous New Year!

        • Gemma Stafford on December 22, 2018 at 5:58 pm

          Wow, very creative great job on this! I am delighted to hear you enjoyed the final product, please do give the fudge a try another time. Have a lovely holiday!

  14. Annapurna on December 1, 2018 at 2:05 pm

    I made this recipe and it’s so fudgy and yummmm. Easygoing recipe ,thanks Gemma …

    • Gemma Stafford on December 2, 2018 at 3:47 am

      hi there,
      great! thank you for this kind review, I appreciate it,
      Gemma 🙂

  15. Jacqueline O on December 1, 2018 at 1:45 pm

    Hello Gemma. Can you use Semi-Sweet Chocolate Chips instead of shredding chocolate bars?

    • Gemma Stafford on December 2, 2018 at 3:33 am

      Hi Jacqueline,
      Yes! however, chocolate chips are formulated to stay whole in a bake, that is why they are usually a little more expensive than a bar. The bar will melt more easily. I hope you enjoy this recipe. Thank you for being in touch,
      Gemma 🙂

  16. LILLIAN on November 29, 2018 at 7:19 pm

    ooooooooh thank you for the recipe it will surely be handy for Christmas.😍 would you have a recipe for a fruity Christmas cake that can be done in the microwave. please help

    • Gemma Stafford on November 30, 2018 at 10:07 am

      I dont have a recipe for that currently but that’s a great idea!

  17. Elizabeth Urmson on November 29, 2018 at 3:26 pm

    Hi Gemma,

    I use that same recipe i got it from I typed in best ever fudge and this girl named Dayna has a a great video I made a batch of fudge this past weekend and it didn’t turn out just right i think i didn’t add enough chocolate i added a cup of semi sweet chocolate morsel but that was from memory when i looked at the recipe when it was in the fridge i saw that it was suppose to be 3 cups

    • Gemma Stafford on November 30, 2018 at 3:33 pm

      Hi there, yes i suggest using the full 3 cups of chocolate for this recipe.

  18. Cynthia cobb on November 29, 2018 at 2:53 pm

    Is the butter in the microwave fudge salted unsalted?

    Thank you.

    • Gemma Stafford on November 30, 2018 at 3:34 pm

      Yes i would suggest unsalted butter.

  19. Mira on November 29, 2018 at 11:58 am

    WOW!!!! GEWELDIG!!!!

    • Gemma Stafford on November 30, 2018 at 4:20 pm


  20. Leah on November 29, 2018 at 9:24 am

    This sounds great and we’re going to try it, but I had to mention the last step cracks me up “cut into 16 squares. Cover and store in an airtight container for up to 4 weeks.” 16 squares of fudge wouldn’t last 4 days around here, LOL!

    • Gemma Stafford on November 30, 2018 at 4:30 pm

      LOL same over here!

      • Leah on June 27, 2019 at 8:08 pm

        We did try making this and I think perhaps there’s a difference in terminology, we used bittersweet chocolate and the fudge was nearly inedible. Much too bitter. We actually ended up throwing it out, no one could eat it.

        • Gemma Stafford on June 29, 2019 at 1:27 pm

          OhNo Leah, I’m sorry to hear that. What percentage was the chocolate? it sounds like it might be 100% cocoa solids if it was that bitter. 100% is not bittersweet and shouldn’t be used alone in a recipe.

          Hope this helps,

  21. Shilpa on November 29, 2018 at 9:08 am

    Hi Gemma, I tried making a three ingredient chocolate fudge using the same recipe but my fudge didn’t set. Can you please advise what could have gone wrong? Keen to give it another shot but would like to know if there’s anything I can do to avoid getting the same result.

    • Gemma Stafford on November 30, 2018 at 10:16 am

      Hmm that’s odd did you use the correct ration of condensed milk?

  22. Ritaann on November 29, 2018 at 8:51 am

    Thank you! WTched your video for homemaid fudge I make pizzels and wil gift some fudge with my cookies . Merry Christmas !

    • Gemma Stafford on November 30, 2018 at 10:18 am

      I’m delighted to hear that!

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This