10 minute desserts

When that chocolate craving strikes and you need some NOW, turn to this Microwave Fudge recipe! This quick and easy chocolate fudge is made in the microwave, so all you need is 5 ingredients and 3 minutes to make delicious fudge! One of the biggest benefits of this recipe is that it is SO customizable. Check out the Note below for some flavor variations!

Easy Microwave Fudge

oz semi-sweet chocolate chips ((3 cups))

oz sweetened condensed milk ((1 can))

oz unsalted butter ((4 TBPS))

tsp vanilla extract

salt

Line an 8x8-inch square baking pan with aluminum foil extending up the sides. Spray lightly with nonstick cooking spray.

Combine the chocolate chips, condensed milk, and butter in a large microwave-safe bowl. Microwave the bowl for 30 seconds at 50% power.

After 30 seconds, stir well. At this point, the butter and chips will have started to melt, but you will still have plenty of unmelted chocolate in the bowl.

Continue to microwave the fudge in 30-second increments at half power. Stir well after every 30 seconds. Depending on your microwave, it will most likely take 2-3 minutes of total heating time to melt everything.

Once the chocolate is melted, add the vanilla extract and salt, and stir well.

If your fudge still looks &quot;rough&quot; or broken, continue to heat it at half power in short bursts, stirring very well between each heating session. Stop when the fudge is glossy and smooth.

Immediately scrape the fudge into the prepared pan and smooth it into an even layer.

Refrigerate the fudge until set, for about 2 hours. Once set, cut into 1-inch squares and serve at room temperature.

Extras can be stored in an airtight container at room temperature for two weeks, or in the refrigerator for up to 3 weeks. It will gradually dry out, so be sure to wrap it well if you are planning on storing it for an extended period of time.

Oh my gosh!!  The fudge is delicious and so easy.  I was afraid of ruining it by microwaving it so I cooked it in a heavy pot on low and it turned out perfect.  I added a cup of walnuts and I will be using this recipe again and again. 
Thanks, Ro

Love this fudge. Have made it twice once with Walnuts once without them. Love it both ways. Can you freeze it?  Please let me know.

Been making this for years. So easy and fast. Always smooth and creamy. Have made it in various flavors, choc mint, PNB, white choc. Have added nuts, rice krispies, pretzels. Its very versatile. Just do not over cook, go low temp and stir frequently. If not it gets gritty.Awesome fudge!!!!

I made all of them.  I just couldn't help myself.  I love them all and make fudge a lot.  I agree with you.  If you are going to make fudge, or anything use good ingredients.  I have always used good ingredients like you do and have never had a failure so far.  Thank you so much for the recipes.  I could watch you all day.
Donna Pollock

Fantastic recipe! I love easy recipes like this, and fudge is one of my favorite tastes.. Thanks for sharing it.

This&nbsp;Crème Fraiche Panna Cotta&nbsp;is soft and supple, spoon-able like pudding but not cloying or thick. The mix of sweetness and tanginess is echoed in the toppings of balsamic glaze, fresh strawberries, and fresh basil leaves. Best part? Comes together in 10 minutes!

Crème Fraiche Panna Cotta

tsp gelatin

water

heavy cream

sugar

oz crème fraîche (can substitute full-fat sour cream)

vanilla bean paste (can substitute vanilla extract)

Balsamic glaze (or 1/4 cup balsamic vinegar; see Note below)

strawberries

basil leaves

Whisk together the gelatin and the water in a small bowl. Set it aside to let the gelatin absorb the water, for about 5 minutes.

Meanwhile, combine the heavy cream and the sugar in a medium saucepan. Whisk together, and place over medium heat until the cream is hot and the sugar is dissolved, but do not allow the cream to boil. Remove the pan from the heat.

Microwave the bowl of gelatin for 15 seconds, until it is liquefied. Whisk the gelatin into the cream, then add the crème fraîche, vanilla bean paste, and salt. Whisk until everything is smooth.

Pour the panna cotta into six 1/2-cup serving bowls. Refrigerate them until chilled and set, at least 2 hours. (Panna cottas can be made several days in advance and kept in the refrigerator. If making in advance, cover the bowls loosely with cling wrap.) Garnish with a drizzle of balsamic glaze, a few sliced strawberries, and a sprinkle of fresh basil.

I loveeeeee panna cotta and have never made it. I am too scared I think. But this recipe looks fab!! thanks for sharing. I will give it a go. x

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Top 2 10 minute desserts recipes from across the web

The most viewed 10 minute desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Microwave Fudge

Crème Fraiche Panna Cotta

The most viewed 10 minute desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine