The Microwave: Glorious Black and White Fudge for Giving with Love

Wednesday December 14, 2016

the best fudge photo ever/by Joyce Oudkerk Pool for Not Your Mother's Microwave Cooking

Fudge making has a bad rap. Making it is messy, you need a thermometer, the stove heat can’t be too hot to burn the chocolate, and there is a big chance it will turn out grainy. Its easier to head over to See’s candy and buy a box of ultra sweet fudge.

Enter microwave fudge. It is nothing short of a miracle. Its easy. Its not messy. And as long as you pay strict attention to the timing, you will turn out perfect fudge the first and every time.

Fudge is one of those very fun things to make to give for gifts at Christmas. And homemade goodies are so in. Buy a few pretty tins and you are good to go gift-wise. For a little change of pace, why not try a two-tone fudge.  It is so attractive and dramatic looking. And the taste is splendid. A layer of nice dark chocolate is topped with a layer of white chocolate flavored with a hint of vanilla, coconut or orange, all flavors that work so well with chocolate (I adore coconut extract). You use easy to find chocolate chips and condensed milk adds just the right hit of sweet. Just take a good long look at the photo here of the finished B & W fudge. Its incredible, isn’t it?

I was trolling for a photo and the stock photos were all pretty sad. Nothing appealed to me. Then I remembered the back cover of my microwave book had this glorious fudge photo. So it was in my own backyard all the time. It is one of the best, most evocative photos of the genre. I know you will agree.

Black and White Fudge


Cookware: 2-quart Pyrex casserole or 2-quart Pyrex measuring cup or batter bowl, and 8-inch square pan

Microwave Wattage: 1,100 to 1,300

Total Cook Time:  About 4 minutes

Standing Time: About 2 hours

Makes about 2 pounds fudge


  • 1-pound semi-sweet chocolate chips
  • 4 tablespoons butter
  • 1 (14-ounce) can sweetened condensed milk, divided in half
  • 1 cup chopped walnuts
  • 1-pound white chocolate chips
  • 1 teaspoon vanilla, coconut, or orange extract


1. In a 2-quart Pyrex measuring cup or batter bowl, combine the semi-sweet chocolate chips, 2 tablespoons of butter, and 3/4 cup of the milk.

2. Microcook on HIGH, uncovered, for 2 minutes; stir. Chips will not appear to be melted until you stir them.

3. Stir in half the nuts; mix well. Using an offset spatula, spread into a foil-lined 8-inch square pan (leave foil overhanging the edges so you can easily pull it out) and cool in the refrigerator until firm, about half an hour.

4. In a 2-quart Pyrex measuring cup or batter bowl, combine the white chocolate chips, remaining 2 tablespoons butter, and remaining milk. Microcook on HIGH, uncovered, for 2 minutes. Stir in the remaining half of the nuts and the extract. Then with an offset spatula spread evenly over semi-sweet chocolate layer.

5.  Refrigerate until firm, about 1 hour.  Then with a paring knife, cut into pieces of desired size. (You may wish to rinse the knife under hot running water several times to insure that it cuts easily through the cold fudge.) Store in the refrigerator or freezer 1 to 2 month in an airtight container or plastic freezer bag. Use parchment between the layers to prevent sticking.

the childlike wonder for the beauty of Christmas

Excerpted from Not Your Mother’s Microwave Cooking, by Beth Hensperger. (c) 2010, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2016

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

Your Comments

1 comments Comments Feed
  1. JenniD 02/03/2011 at 1:21 pm

    Hi Beth! I really enjoy your NYM Slow Cooker cookbook and use it regularly. I was excited to discover your blog and immediately went to work making this b&w fudge. I think my chocolate chips didn’t melt thoroughly–esp. the white ones, but I didn’t want to keep on microwaving it because I know chocolate burns very easily. Even after vigorous stirring, I could still see tiny “blobs” of chocolate interspersed through the milk/butter mixture. Any tips?

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