Instant Pot Fudge


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 28 reviews
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Cuisine American


  • 1 cup sugar approx. 200 g
  • 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


  • 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.



  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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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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    • 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.

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