We’re making rich, creamy, chocolatey 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.
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 different ways to adapt this fudge – have fun with the recipe. 🙂
Instant Pot Fudge
Yield: approx. 24 (1-inch) pieces
Method: Instant Pot
Cuisine: American
Print Recipe
Pin RecipeIngredients
- 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 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.
Notes
- Important: All of the 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.
Will this work with peanut butter chips?
Hi Arlene, I haven’t tried this with peanut butter chips but I don’t see why not 🙂 Let me know if you try!
How do you stop the sugar mix from burning? I got this burn message earlier from the milk barfi recipe
Hi Simi, all of my recipes are tested in a 6 quart – are you using a larger pot by chance?
Hi Ashley, have you noticed that because of only 1/3 cup of water it takes a long time to come to pressure?
Hi Anu, I haven’t noticed it taking unusually long… did you try this/did this happen to you?
I haven’t tried this but it happened to me with the Kalakand which is the same amount of water but I guess that had the ricotta in it. I’m planning on trying this one. Thank you for making it easy with your recipes. 🙂
How did the kalakand end up turning out? Let me know what you think of this 🙂
Kalakand turned out great! It just took a long time to come to pressure😀 I’m sure this will be great too!
Happy to hear that 🙂
Amazingly simple!… Will there be a non-dairy version of it? 🙂
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Hi Irene, I recently learned about coconut milk powder – I plan to get some soon to test it out 🙂 Thanks for asking – helps to know there’s interest!
Yes could you please let me know if the coconut milk powder worked out? Dairy allergy kiddo saw this recipe and wants to make. Thanks!
Reminds me of the chocolate walnut fudge at Pune/ mahabaleshwar.
Can you please share the brand of milk powder you use in this and also in kalakand .
My kalakand didn’t set at all . I had to microwave it for 10 mins and that did the trick.
So I want to be sure this time. Please share your brand of dry milk powder .
I made almond barfi, date roll, kalakand… Looking forward to this now. Thanks a lot Ashley.
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Hi Nita, I’ve tried a few different brands – you can use non-fat or full-fat dry milk powder in this recipe as well as in the kalakand recipe. I’ve tried this brand as well as this brand. I’ve also used the brand Village Farms from Wegmans.
Thanks Ashley. I will get wither of those brands. Happy Diwali. Looking forward to more of your wonderful flawless recipes.
Thanks, Nita! Happy Diwali!
Looks yumm !!! Should we use salted or unsalted butter in this ?
Either is fine 🙂
Do not have chocolate chips? Any substitute or can I leave it off? Thanks
Hi Shini, I’ve only tried this with chocolate chips but I’m sure 12 ounces of chopped chocolate would work if you have that.
Hi Ashley!
Thanks for these beautiful and accurate recipes… I love that you give the exact amount and time.. net result is perfect! It’s so much easier to teach the next generation!! Fudge looks yummy.. will try soon!!
Thanks once again!
Amita
Thanks, Amita 🙂 I appreciate the kind words! Can’t wait to hear what you think about the fudge!
Can i replace milk powder with anything else? Milk maybe?
I’ve only tested this with dry milk powder so I’m not sure. The fudge is amazing – I hope you’ll try it as written!
Hi Ashley
Could you tell me what would be a stick of butter in grams maybe? I don’t get sticks here and I want to make this tomorrow. Thanks
Hi Gauri, there 113 grams in a stick of butter 🙂 Let me know what you think of this!
Can you double or triple the recipe in the instapot to make more fudge at a time?
Hi Rhoda, I’ve only tried the recipe as written. Sugar syrup can be finicky and so I wouldn’t suggest doubling this recipe, but if you experiment, please let us know how it goes!
I made this in a 8 qt instant pot. I had to double the water so I didn’t get the “burn” error. Came out perfect. Great recipe!Thank you!
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Denise, that’s great to hear! Thank you for sharing how you were able to adapt this for an 8 quart! It’ll be helpful for others I’m sure 🙂
Hi Ashley
What kind of butter is recommended? Salted or unsalted? The recipe looks yummy.
Thanks a lot!
Either kind works 🙂
This is great fudge! Because I did not read the recommendation to only use a 6 qt pot, my first attempt was in a 3 qt pot with half the recipe. That did not work at all. So, I made the full recipe in a 6 qt and it really worked! Next time, I am going to stir in some nuts and some mini marshmallows at the end.
Thanks, Nancy! I’m so glad you liked it 🙂
Any alternatives to milk powder to make this for my child who cannot eat diary. Looks delicious!! Thanks
Hi Debi, I have yet to experiment with coconut milk powder, but that might be an option. Let me know if you try before I do!
So I made this. Still in the fridge phase at the moment. I used a 6qt as stated. I got to about minute 6 and got a food burn notice. So I released pressure and opened it and there was nothing “burnt” at all. So I just proceeded with the instructions. Hopefully it comes out tasty with only 6 mins under pressure instead of 11. It looked like it should via the video so I ran with it.
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Hi Marty, is yours a newer IP by chance? If this happens again, you can try ignoring the burn sign and see what happens. With some other recipes, I’ve noticed that sometimes the burn sign goes away on its own after a few minutes and when it begins counting down again, it takes that extra time it was on “burn” into account. It sounds like it’ll work if it looked the way it did in the video – let me know 🙂
Yes it actually worked great and every one loved it! Can’t wait to make again! Thanks for the great recipe.
I guess I should of answered the other question. I received my pot chrismas of 2019. So yes a newer pot
Marty, so happy to hear that! Thank you for letting me know how it turned out 🙂
Wow. These taste so delicious!! I used regular chocolate chips so with that in mind, I should’ve used slightly less sugar as they’re super sweet, but still taste delicious! Nice and easy, will definitely make again with different variations! Thanks Ashley x
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Thanks, Anj! I’m glad you liked this recipe 🙂 I have a few more flavors coming soon!