Instant Pot Fudge

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instant pot fudge

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.

instant pot fudge

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. 😏

instant pot fudge

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!
instant pot chocolate fudge

There are so many ways to adapt this fudge – have fun with the recipe. 🙂

instant pot chocolate fudge

Instant Pot Fudge

instant pot fudge

Instant Pot Fudge

5 from 24 reviews
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Cuisine American

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 9x5 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.
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instant pot chocolate fudge

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Hema says

    5 stars
    Absolutely easy recipe! I did this in my 3 Qt mini and it was super easy. I added instant coffee crystals for added flavor and also about 1/3 cup extra milk powder. Also added a handful of butterscotch chocolate chips. My family loved it. Thank you for this easy recipe.

  2. Devayani says

    5 stars
    I made this fudge using the exact recipe but added peeled, thinly chopped almond slices to it at the end. Taste was amazing but made it slightly difficult to cut into perfect cubes. Will definitely make this again. Quick, easy and delicious like the rest of Ashley’s recipes 🙂

  3. April Brooke says

    5 stars
    Very easy to make and oh, so good! Thank you for sharing this. I look forward to trying some of your Indian food recipes! God bless you!

  4. Mercedes9907 says

    5 stars
    Excellent! For experimental purposes (and lack of a 6qt) I attempted to make this in an 8 quart instant pot. For all wondering, it can be done, and it is delicious! To make up for the size difference I increased the volume of all ingredients by 33% and it worked perfectly. This fudge tastes exactly like my late grandmother’s…it’s amazing!

  5. Nikita says

    Thanks Ashley for this easy and amazing recipe, my 9 year old daughter made this without any help for our anniversary.

  6. K anonymous says

    5 stars
    Very impressed! Ive always avoided making fudge because it looked too hard, but this was easy and it tasted like professional fudge.

  7. Cook says

    This absolutely does not work. Third recipe I’ve tried from this blog and second one where I’ve gotten a burn recipe while cooking. Got a burn notice while cooking the sugar and water. Ignored it hoping it would go away but it didn’t. Quick released pressure and opened pot. Nothing burned. Tried setting it on high pressure again, took at least 5-7 minutes to do anything, wouldn’t come to pressure, just read on. Eventually it gave me the burn message again. Took off lid and sugar and water had cooked and formed a syrup so I decided to try and throw the ingredients in. Did but they wouldn’t melt well, just have a big mess to clean up.

    Haven’t had these sorts of issues with other instant pot cookbooks. Definitely know not to use this blog anymore and wouldn’t recommend to others. Makes me think all negative reviews aren’t posted.

        • My Heart Beets says

          If the syrup wasn’t hot enough, it could be an issue with your seal – but I’m not sure. It has worked for many others and I’m sure they’d be happy to help troubleshoot in the group – but totally get you not wanting to try again.

  8. Preetha says

    5 stars
    I’ve got to give five stars simply for the ease of doing this! I did this along with my seven year old and even she could measure and do everything with supervision. Ultimately, it was a hit! I love the fact that it only took a few minutes and the refrigerator did the rest.

    When I was done with the IP portion, it was not pouring consistency. It was fairly thick. Is it how it’s supposed to be? Everything turned out fine in the end but I was wondering about the consistency before it gets into the refrigerator. It was thoroughly enjoyed, though. So, thanks for the recipe. We’ll be making it again. 🙂

    • My Heart Beets says

      Preetha, that’s so great to hear! I’m glad you and your kiddo enjoyed making the fudge 🙂 As for consistency, you’re right, it’s not a thin consistency – it’s thick, so you’ll need a spatula to help get it all out.

  9. Swathi Iyer says

    Thanks for the recipe Ashley! My 2.5 yr old could not stop eating. I had to literally hide from him 😃.

    For my husband and I, it was a little too sweet. Can I reduce the sugar to 1/2 cup or 3/4 cup? How much water would I need then?

    • Heather says

      5 stars
      It is soooooo good! Made it with my little one. Very easy and such a treat! I found thay at first it seemed gritty when i dumpped and everythjng was combined so I used a rubber spatula and kept on mixing until it was smooth, thick and beautiful! Thanks this one is a keeper!

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