I love making this Last Minute Chocolate Fudge when I need something rich, creamy, and impressive with almost no effort. It comes together in minutes using pantry staples and sets beautifully for gifting, parties, or late-night chocolate cravings.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
24 oz. semi-sweet chocolate chips (about 4 cups)
28 oz. sweetened condensed milk
½ cup unsalted butter
2 teaspoon vanilla extract
1 ½ cups pecans or walnuts, optional
Directions
I start by lining a 9×13-inch baking pan with parchment paper, letting the edges hang over the sides so I can lift the fudge out easily later.
In a large microwave-safe bowl, I combine the chocolate chips, sweetened condensed milk, and butter. I microwave the mixture in 1-minute intervals, stirring well after each round, until everything melts into a smooth and creamy mixture. In my microwave, this usually takes about 4 minutes total.
Once smooth, I stir in the vanilla extract and about 1 cup of the nuts if I’m using them. I pour the mixture into the prepared pan, spread it evenly, and sprinkle the remaining nuts over the top.
I place the pan in the refrigerator until the fudge is fully set. After that, I lift it out using the parchment paper and cut it into small squares.
Servings and Timing
I usually get about 45 small squares from this recipe.
Prep time: 3 minutes
Cooking time: 5 minutes
Total time: 8 minutes
Variations
I sometimes swap the semi-sweet chocolate chips for dark chocolate when I want a deeper cocoa flavor. For a festive twist, I mix in mini marshmallows or swirl peanut butter into the melted fudge before chilling. When I want a nut-free version, I simply leave the nuts out entirely and it still turns out perfect.
Storage/Reheating
I store this fudge in an airtight container in the refrigerator, where it stays fresh for up to two weeks. If I want it slightly softer, I let it sit at room temperature for a few minutes before serving. I don’t usually reheat fudge, but a brief rest outside the fridge makes it extra creamy.
FAQs
Can I make this fudge without a microwave?
I can melt the ingredients gently over a double boiler on the stovetop, stirring constantly until smooth.
Does this fudge freeze well?
I freeze it in an airtight container for up to three months and thaw it overnight in the refrigerator.
Can I use milk chocolate instead?
I can, but I find the fudge much sweeter. I usually reduce the condensed milk slightly if I go that route.
Why is my fudge too soft?
This usually happens when it hasn’t chilled long enough. I make sure it’s fully set before cutting.
Can I add toppings besides nuts?
I like using crushed candy canes, sea salt flakes, or even shredded coconut for extra texture.
Conclusion
This last minute chocolate fudge is one of those recipes I rely on again and again. It’s fast, dependable, and delivers rich chocolate flavor without any stress. Whenever I need a quick dessert that feels special and homemade, this is the recipe I turn to.
📖 Recipe:
Last Minute Chocolate Fudge
- Total Time: 8 minutes
- Yield: About 45 small squares
- Diet: Vegetarian
Description
A rich, creamy last-minute chocolate fudge made with pantry staples that comes together in minutes and sets perfectly for gifting, parties, or quick chocolate cravings.
Ingredients
24 oz semi-sweet chocolate chips (about 4 cups)
28 oz sweetened condensed milk
½ cup unsalted butter
2 tsp vanilla extract
1 ½ cups pecans or walnuts (optional)
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and butter.
- Microwave in 1-minute intervals, stirring well after each interval, until fully melted and smooth (about 4 minutes total).
- Stir in vanilla extract and about 1 cup of nuts if using.
- Pour the mixture into the prepared pan and spread evenly.
- Sprinkle remaining nuts on top if desired.
- Refrigerate until fully set, then lift out and cut into small squares.
Notes
No candy thermometer is required for this recipe.
Can be made nut-free by omitting nuts.
Use parchment paper for easy removal and clean slicing.
Let sit at room temperature briefly for a softer texture before serving.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
