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5 Minute Fudge


Make rich chocolate fudge in only five minutes with the help of your microwave. You can customize this recipe by adding your favorite nuts or coconut. This is one of the best easy fudge recipes because it's so easy to make! If you're pressed for time, but want to enjoy rich, creamy chocolate fudge, pull out this recipe and in just 5 minutes you'll be satisfying your chocolate sweet tooth.

Preparation Time: 2 min

Cooking Time: 3 min

  • 1 pound powdered sugar
  • 1/2 cup cocoa
  • 1/4 to 1/2 cup milk
  • 1 stick margarine
  • 1/2 teaspoon vanilla
  1. Mix sugar and coca together thoroughly in large microwavable bowl.
  2. Pour milk in sugar mixture but do not mix. Set the stick of margarine right on top of the mixture.
  3. Microwave on high for 2 1/2 minutes.
  4. After the mixture comes out of the microwave, mix well and add vanilla.
  5. If it seems to dry, add a little extra milk. If you add too much milk and it gets too runny then you can use the mixture on top of ice cream.
  6. At this point you can add nuts or whatever else you like in your fudge. Put the fudge out on a plate that is covered with aluminum foil.
  7. Put in the refrigerator for 20-30 minutes. It will solidify pretty quickly.

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Reviews More Reviews

Dec 15, 2013

Am I the only person in the world who can have "no fail fudge" not harden? I tried this recipe and we eat it with a spoon.


Dec 23, 2012

Can you use peanut butter instead of chocolate


11 Ratings

Aug 14, 2012

when you take the fudge out of microwave do you pour it on cookie sheet


Mar 5, 2012

I think this is one of the most helpful and fun sites on the web. Thank you Mr. Food!!


Jun 28, 2011

@ seachele7 - For thicker fudge, you would want to use 1/4 cup of milk. If you prefer it less thick, add a bit more milk. That is why the range it there. Also we would not recommend swapping butter for margarine as this would affect the consistency of the fudge. Hope this helps! -The editors of RecipeLion


Jun 27, 2011

There's a BIG difference between 1/2 and 1/4 of a cup of milk in a recipe. Any suggestions which amount is better to lean towards? I'd hate to make this much ice cream topping! Also, would butter be interchangable with the margarine or does this recipe rely on the water content in the margarine?


Dec 27, 2010

Thanks jeurton! Glad you liked it.


Dec 25, 2010

just made this. Very good and quick!


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