Microwave Never-Fail Fudge

This fudge recipe earns its name. The microwave takes all the guesswork out of candy-making by giving you controlled, even heat without the constant stirring and thermometer-watching that stovetop fudge demands. Sugar, margarine, evaporated milk, and marshmallow cream boil together in the microwave, then chocolate chips and a half ounce of unsweetened baking chocolate melt into the hot mixture for a double-chocolate punch.

The marshmallow cream is the secret to the smooth, creamy texture. It acts as an interfering agent that prevents sugar crystals from forming, which is exactly what causes grainy fudge. As long as the sugar mixture reaches a proper boil, the marshmallow cream ensures the finished fudge sets up smooth every time.

That half ounce of unsweetened baking chocolate alongside the chips is a small addition that makes a big difference. It deepens the chocolate flavor and adds a slight bitterness that keeps the fudge from tasting one-dimensionally sweet.

Pro Tips

• Stir well between microwave intervals. Microwaves heat unevenly, and un-stirred spots can scorch while others stay cool.
• Reduce to 50% power for the final five minutes. Full power can overshoot the temperature and give you fudge that’s dry and crumbly instead of smooth.
• Butter the dish before pouring. Fudge bonds to ungreased surfaces and you’ll be chiseling it out in chunks.

Variations

• Stir in a cup of chopped walnuts or pecans after melting the chocolate for a classic nutty fudge.
• Swap the chocolate chips for peanut butter chips and add a tablespoon of creamy peanut butter for a peanut butter fudge.
• Sprinkle flaky sea salt over the top before it sets for a salted chocolate fudge.