Homemade Microwave Fudge: Without Marshmallow Fluff or Sweetened Condensed Milk
“It's beginning to look a lot like Christmas!” And if you are searching for a simple, delicious dessert for the holiday, today I am making an easy microwave fudge that doesn't require sweetened condensed milk or marshmallows. My recipe can be made sugar-free or with regular powdered sugar. I hope that y'all will enjoy it either way! Merry Christmas and Happy New Year, everyone!
Ingredients:
1/2 cup of unsweetened cocoa powder
1 cup of sugar-free powdered sugar or regular powdered sugar
1/4 cup of evaporated milk, coconut milk, almond milk, or regular cow's milk
1/4 cup of butter
Optional Ingredients:
1/2 cup of chopped nuts, or more depending on your preference. You can also use whole nuts and press them on top of the fudge just before placing it into the refrigerator to firm up.
Instructions:
To make easy microwave fudge without sweetened condensed milk or marshmallows, combine 1/2 cup of unsweetened cocoa powder, 1 cup of sugar-free powdered sugar or regular powdered sugar, 1/4 cup of your preferred milk, and 1/4 cup of butter in a microwave-safe bowl.
Microwave for about 3 to 5 minutes, stir until smooth, and add chopped nuts, if you desire. Then stir again.
Pour the hot fudge mixture into a greased 9.2-ounce rectangular pan and add more nuts on top, if desired. Refrigerate until firm. I generally allow mine to sit overnight.
Once your fudge has firmed up, use a sharp knife and cut it into square-shaped pieces.
Please note that I used Hershey's cocoa powder for my fudge, but feel free to use any brand of your preference. I also utilized Pet brand evaporated milk and pecans for the nuts, but feel free to substitute with whatever ingredients you have on hand.
When preparing this recipe in the microwave, I recommend stirring the mixture in 30-second intervals to ensure even cooking. The cooking time will vary depending on the wattage of your microwave.
Personally, I doubled the recipe by preparing one bowl at a time. Afterward, I poured the hot fudge mixture from the first bowl into a well-buttered glass Pyrex pan. I then proceeded to make a second bowl of fudge and poured it on top of the first layer.
Finally, I topped the fudge with whole pecans for added texture and flavor.