This fudge is so easy that it’s ridiculous. Just mix it up in a bowl, stick it in the microwave to melt the chocolate, and pour it into a pan.

What’s really ridiculous is that it tastes like stovetop, from scratch fudge. It has great flavor and a nice texture.

Where’s the breakthrough?

The combination of the baking soda and cocoa changes the character of the fudge. The baking soda is a base and the cocoa is slightly acidic. Together they create a chemical reaction that produces carbon dioxide and reduces acidity. The chemical reaction changes the fudge in two ways:

  • The change in acidity alters the flavor
  • The reaction changes the texture of the fudge.

It has three key ingredients: Chocolate, cocoa, and baking soda. The sweetener comes from a can of sweetened condensed milk.

The chocolate

Your fudge is not going to be any better than the chocolate you use.

We used our own brand of dark (semi-sweet) chocolate wafers and it was perfect. We also made a batch with chocolate chips. It was good but not as good. Wafers are made for candy making and are smoother and have a better mouth feel than do chocolate chips.

The cocoa. The cocoa absorbs moisture and, along with the baking soda, makes the fudge lighter in texture.

We tried this with both Ramstadt Breda Dark Cocoa and Ramstadt Breda Medium Dark Cocoa.

Both are very good cocoas but they have different flavors. Both made great fudge but I preferred the fudge made with medium cocoa as did most of the staff. I was surprised in how much difference there was between the two batches.

The baking soda

Don’t leave it out. It is critical to the success of the fudge.

I think you’ll be delighted with this fudge. Use good quality chocolate and cocoa and I think you’ll like every batch but experiment with different brands of cocoa and chocolate until you find what you best.

Get a Free Cocoa

You can choose which cocoa you want, Ramstadt Breda Rich Dark or Medium Dark. It’s a little like choosing between dark chocolate and milk chocolate. The Rich Dark is more intense and has a higher cocoa butter content, 24-26% compared to 8% in stores. The Medium Dark is 16-18%.

In both our trials, we used dark chocolate wafers. The dark wafers and the dark cocoa together made for a dark fudge. Using the medium dark toned the chocolate taste down just a bit. If you are using medium wafers or anything less than really good chocolate wafers, I would recommend sticking with the dark. But the Medium Dark is delightful.

Free! Ramstadt Breda Rich Dark Cocoa.There is a limit of one free cocoa per order. This free offer is not valid with any other free offer. Offer expires June 16, 2015

We also sell a Belcolade Cocoa that we get from a company in Spain. It is the only cocoa that I’ve ever tasted that compares to Ramstadt Breda. It’s incredible, almost a nuanced flavor. Alas, it’s more expensive.

Five Minute Microwave Fudge Recipe

  • 16 ounces Prepared Pantry Dark Chocolate Wafers or equal (With these wafers, this is a scant three cups.)
  • 1/4 cup Ramstadt Breda Medium Dark Cocoaor equal
  • 1/2 teaspoon baking soda
  • 1 (14oz) can sweetened condensed milk
  • 1 tablespoon Madagascar vanilla extract or other quality vanilla extract
  • 1 cup chopped walnuts
  1. Line an 8 x 8-inch pan with aluminum foil or parchment paper.
  2. Place all the ingredients except for the nuts in a medium-sized microwave safe bowl. Stir together.
  3. Cook the mixture in the microwave at reduced power and in short intervals, stirring between intervals, until the chocolate is almost melted. Remove the bowl from the microwave and continue stirring until the chocolate is completely melted. Fold in the nuts.
  4. Pour the melted chocolate mixture into the prepared pan. Refrigerate until set.
  5. After it is set, grab the edges of the foil or parchment paper and lift the block of candy from the pan.
  6. Cut the candy into squares with a sharp knife.

Author Biography

Dennis Weaver has burnt food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.

He loves to help people bake and shares his vast collection of cooking and baking knowledge on his blog as well as in his E-books and Magazines.

Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.