Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (2024)

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(This post has been updated from the original September 2016 version to provide a better experience for you)

This downright unbelievable Maltesers microwave fudge recipe is literally the best thing ever in the history of the Universe! Ever heard of making microwave fudge with condensed milk? Well now you have!

Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (1)

It’s the crazy easy ‘cheat’ way of making fudge. No thermometer required, no slaving away over a hot stove for hours, just a microwave, a bowl and a bit of mixing. Honestly, that’s it!

Yielding the most beautiful, creamy and luxurious fudge, I guarantee you won’t look back after trying this. Carry on reading for my super easy to follow step by step picture recipe and top tips for getting it perfect every time!

When I say this glorious Maltesers microwave fudge will blow your mind I’m really not joking. Think it took forever and a day to make? Relentless stirring for hours and hours? Think again. I kid you not, it literally takes just 5 minutes to make. I know, it’s really hard to believe but stay with me… Melt it, mix it, done. Say that again? Melt it, mix it, done. Seriously, that’s it!

It’s ok though – it’ll be our dirty little secret. I promise I won’t tell anyone that it only took you 5 minutes to make this luxuriously decadent treat then the fridge did all the hard work for you. And no one needs to know that you put your feet up within 10 minutes of starting this gorgeous microwave fudge recipe… I promise, my lips are sealed!

If you’re a huge Maltesers fan, you’ll love my mini Maltesers cheesecake recipe for two and easy Maltesers tiffin bars too!

In all seriousness though it really is so simple to make and tastes absolutely beautiful. Everyone will be begging you for the recipe and no one will believe how quick it was to make. It also doubles as a wonderful homemade gift! Looking for a different flavour? Check out my creamy Biscoff Fudgerecipe!

Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (2)

Maltesers Microwave Fudge Tips

  • Keep the heating short and sweet. Chocolate dislikes being overheated so short bursts in the microwave with lots of stirring between is best to achieve good results.
  • Making this for a homemade gift? Consider making smaller slabs and leaving them uncut. When a Malteser is cut and air gets to the middle, it will go sticky and soft within a few hours. If you make smaller sized slabs and don’t cut them, the recipient can enjoy it, as it was intended, even after a few days.
  • Don’t own a microwave? Fear not! You can still create this wonderful treat by gently heating the chocolate and condensed milk in a saucepan over a low heat until melted. Make sure to stir it continuously though so it doesn’t catch on the bottom.
  • Feeling lazy? Use a silicone pan so you don’t even have to line it!
  • Using a silicone pan? Place it onto a baking tray to make it easier to move to the fridge for setting.
  • Has your fudge somehow still stuck to the bottom of your silicone pan? Oops! Place it in the freezer for 20 minutes then try again. Job’s a gooden.

Maltesers Microwave Fudge – Step by Step Picture Recipe

Here is what you will need to make 36 pieces.

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

  • 400g (14 oz) Milk Chocolate
  • 1 x 397g (14 oz) Condensed Milk
  • 400g (14 oz) Maltesers

Essential Equipment

  • 20cm (8″) Square Baking Tin or Silicone Pan
  • Large Microwavable Bowl

Instructions

Line your baking tin and set to one side. If you’re using a silicone pan you don’t need to line it.

Break the chocolate into a large microwavable bowl and pour in the condensed milk. Heat in the microwave for 30 seconds then give it a good stir. Repeat, heating in 10 second intervals, until it’s all melted and smooth.

Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (4)

Working quickly, tip in all except approx 15-20 Maltesers and give your microwave fudge a good mix. (It will start to set quite rapidly.)

And yes, it’s fine to eat a few. Why do you think there are so many in the recipe?!

Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (5)

Tip the whole lot into your prepared/silicone tin and level out with a spatula. You don’t need to be exact. I think a little bumpiness adds to the charm!

Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (6)

Take those remaining 15-20 Maltesers you reserved earlier and press them randomly into the top of your microwave fudge.

Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (7)

Pop it into the fridge to set for at least 4 hours or overnight. Once firm, you can remove it from the tin & slice into 36 pieces. (6 x 6 grid.)

Store your Maltesers Microwave Fudge in an airtight container in the fridge and consume within 5 days.

Isn’t it a thing of beauty?? It would make a lovely gift for Birthdays, Christmas or any occasion that you can think of! It’s also another fantastic recipe to to get the kids involved with on the weekends or over the holidays. I do love me a good no bake treat!

If you could turn any chocolate bar into fudge what would it be? Let me know in the comments below!

Love this recipe? Pin it!

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Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (10)
Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (11)

Maltesers Microwave Fudge - Printable Recipe

Yield: 36 Pieces

Prep Time: 5 minutes

Chilling Time: 4 hours

Total Time: 4 hours 5 minutes

When life gives you Maltesers... make microwave fudge!! Easy to make & tastes amazing, you know you won't regret giving this a go.

Ingredients

  • 400 g Milk Chocolate, (Broken)
  • 397 g Tin of Condensed Milk
  • 400 g Maltesers

Essential Equipment

  • 1 20cm (8") Square Baking Tin or Silicone Pan
  • 1 Large Microwavable Bowl

Instructions

  1. Line baking tin. (No need if using silicone.)
  2. Add the chocolate and condensed milk to a large bowl and microwave in 10 second bursts. Stir well between each time until melted.
  3. Reserve 15 Maltesers then stir the rest through the fudge.
  4. Pour the mixture into your prepared/silicone tin and smooth out. Press the reserved Maltesers into the top.
  5. Set in the fridge for 4 hours/overnight until firm then remove and slice into 36 pieces.

Notes

Store your Maltesers microwave fudge in an airtight container in the fridge and consume within 5 days.

Please note that when a Malteser it cut and air gets to it, it gets sticky and soft. This fudge is either best eaten on the day it's made or kept whole and uncut until required.

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Nutrition Information:

Yield: 36Serving Size: 1
Amount Per Serving:Calories: 152Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 32mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 3g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (2024)

FAQs

Why won t my microwave fudge set? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

Why is my condensed milk fudge not setting? ›

It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.

Can I fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

How do you melt fudge? ›

The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

How do I get my fudge to harden? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What makes fudge firm up? ›

Cooking is necessary to dissolve sugar crystals and to evaporate part of the water in the cream. The length of this step has a direct impact on the firmness of the fudge. As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F).

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

How do you rescue unset fudge? ›

To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Stir the fudge over low heat until it dissolves. Carefully taste the mixture, as the water probably diluted the flavor.

How do you fix runny fudge in the microwave? ›

Solutions to Save Your Fudge:

You can start by gently reheating it and boiling or cooking it again, aiming to reach the correct temperature. Alternatively, using short bursts in the microwave and stirring between intervals until it thickens can also be an effective method to restore its texture.

Why is my fudge still runny? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

What can I do with ruined fudge? ›

Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

How do you fix fudge that is too soft? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

Why is my fudge mixture not thickening? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

What causes fudge to be too soft? ›

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.

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