We’re making rich chocolate fudge in an instant pot – no candy thermometer required! This homemade fudge is soft, creamy, and cuts beautifully when set.
Why make Fudge in an Instant Pot?
The great thing about this instant pot chocolate fudge is that it’s essentially a pour and cook recipe. You’re just dumping ingredients together in a pot and mixing. There’s no microwaving at different intervals or standing by the stove necessary.
“This was super easy and absolutely delicious. I made 2 batches within an hour! I followed the recipe to a T and now want to try different flavors of chocolates!”
Kelley
How to make Fudge in an Instant Pot:
First, we make sugar syrup: mix water and sugar and pressure cook. Easy!
Add butter, chocolate chips, dry milk powder, vanilla extract, and mix it all up! Pour it into a loaf pan and let it set.
Chill the fudge in the fridge and once it sets, slice it up! Look at how beautifully it slices!
And take a bite.
You probably didn’t need me to write out that last step. 😏
Fun fudge Flavor Ideas!
I have a ton of fudge variations swirling around in my mind, so here’s putting them to paper for us to try:
- Add crushed candy canes or pretzels.
- Add spices like cinnamon or nutmeg.
- Stir in some espresso powder.
- Mix in some toasted walnuts or pecans.
- Top it with some flaky salt or sprinkles!
There are so many ways to adapt this fudge – have fun with the recipe. 🙂
Ingredients
- 1 cup sugar approx. 200 g
- ⅓ cup water approx. 2.8 oz
- 1 stick butter sliced, room temperature
- 2 cups semi-sweet chocolate chips 12 ounces
- 1 cup dry milk powder 100 grams
- 1 teaspoon vanilla extract
Instructions
- Add the sugar and water to the instant pot and mix well.
- Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure.
- Quick-release pressure.
- Add the room temperature butter slices, chocolate chips and milk powder, and vanilla extract to the pot and quickly stir until well combined.
- Pour/spoon the mixture into a parchment-lined 9×5 inch loaf pan and let it cool down (for 30-40 minutes), then put it in the fridge for 2-3 hours to set.
- Lift from the pan using parchment, then cut into squares.
- Store fudge in an air-tight container in the fridge for 2-3 weeks, or in the freezer for a few months.
Video
Notes
- Important: All recipes on my blog are tested using a 6 quart instant pot – I have not tested this recipe in a different sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart, as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe.
Mark Gassmann says
Very easy and quite tasty. Velvety sooth
Ashley - My Heart Beets says
Happy to hear that! Thanks for letting me know how the fudge turned out for you 🙂
Carrie Taylor says
This fudge is amazing, and so simple! I am disabled and am always looking for easy recipes.. This one certainly fits the bill!
I am eager to experiment with other flavors now 🙂
Ashley - My Heart Beets says
Carrie, glad to hear that you liked this recipe! Thank you for letting me know how it turned out for you 🙂 Enjoy experimenting with more flavors!
Kiren says
I doubled the recipe in my 6 qt Instant Pot and added crushed candy canes. It turned out great!
Ashley - My Heart Beets says
Kiren, that sounds amazing! Thanks for letting me know how it turned out for you 🙂
Kelley says
This was super easy and absolutely delicious. I made 2 batches within an hour! I followed the recipe to a T and now want to try different flavors of chocolates!
Ashley - My Heart Beets says
Hi Kelley, that’s so great to hear! Thanks for letting me know how much you liked the fudge! 🙂
Jeri Lynn White says
I made this yesterday and the fudge was a little grainy. Any ideas why this happened? Do I just need to let it keep warm a little longer or keep stirring? Maybe it’s the kind of dry milk I used? I added crunched peppermint pieces to cover up the grainy feel and it was still pretty tasty. I made the peanut butter as well and it was great.
Ashley - My Heart Beets says
Hi Jeri, I’m not sure why that happened – was the chocolate white and grainy? That can happen if you store chocolate in the fridge… or maybe it was the milk powder? Hopefully that doesn’t happen next time – let me know if you try again!
Julie says
I haven’t tried this yet but was wondering- I have some powdered buttermilk – would that added another dimension of flavor? Maybe part powdered milk and part powdered buttermilk? What do you think?
I just made your peanut butter fudge and it is cooling. I can’t wait!!!
Ashley - My Heart Beets says
Julie, I have yet to try using buttermilk powder but I might have to get my hands on some because that sounds like a great idea. Please report back!
Wendy says
Maybe my stick of butter was more than your recipe? fully melted and mixed but there was a runny liquid on top that I tried to pour off. In the loaf pan now. Anyone else this happen to, as maybe I shouldn’t use the full stick. 1 stick is 1/2 cup.
Rick says
just made and I’m in the same situation. I plan to continue to allow to see if it sets. How did that work for you?
Becca says
I’ve made this a few times now, it’s wonderful! I think the trick to avoid the burn warning is make sure to stir the sugar and water until completely combined, and make sure the seal on the instant pot is secure. I have never had a burn warning.
I used non-fat dry milk, combined dark chocolate/semisweet chocolate, put walnuts into the final mix, and sprinkled some flake salt on top after pouring into the loaf pan. So good. The recipe lends itself to endless variations!!
Ashley - My Heart Beets says
Becca, that’s awesome! I’m so glad to hear that – thanks for letting me know how much you like this recipe 🙂
Janej says
The first step of placing water and sugar in the instant pot and pressure cooking causes a burn warning.
Ashley - My Heart Beets says
Hi – a few questions, are you using a 6 quart? Is your seal on properly and is the valve closed?
Anj says
Hi Ashley,
Which brand of milk powder do you use? This looks delish.
Thanks.
Ashley - My Heart Beets says
Hi Anj, I’m sorry for the late reply – any brand of dry milk powder should work. You can use non-fat or full-fat dry milk powder in this recipe. I have used this brand as well as this brand. I’ve also used the brand Village Farms from Wegmans. You can also find dry milk powder at Indian grocery stores as well as most grocery stores.