Microwave Creamy Fudge

This microwave fudge skips the stovetop but doesn’t skip on technique. You’re still cooking sugar, evaporated milk, and butter to soft-ball stage, just doing it in the microwave with periodic stirring instead of standing guard over a pot.

The marshmallows and chocolate chips go in after the sugar mixture hits temperature. Stir hard and fast once they’re added. That vigorous stirring is what creates the signature creamy, slightly glossy texture instead of a grainy mess.

A candy thermometer is a must here. You’re aiming for 234 to 240 degrees, and eyeballing soft-ball stage is tricky even for experienced candy makers. Undershoot and the fudge won’t set. Overshoot and it turns crumbly.

Pro Tips

• Use a 3-quart bowl minimum. The sugar mixture bubbles up significantly during cooking.
• Stir every 3 minutes for the first stretch, then every 2 minutes as it nears temperature. Uneven heating in microwaves means hot spots that can scorch.
• Butter the pan before you start cooking so it’s ready the second your fudge is mixed. It sets up fast.
• Let it refrigerate a full 2 hours before cutting. Patience pays off with clean, sharp edges.

Variations

• Use peanut butter chips instead of chocolate for a peanut butter fudge.
• Fold in crushed peppermint candy canes for a holiday twist.
• Try toasted pecans or walnuts for extra crunch and depth.