Instant Pot Fudge

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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.

instant pot fudge

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
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 45 reviews
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Cuisine American

Ingredients
 

  • 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

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.
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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Comments

  1. Sue Oberg says

    Ashley, I have absolutely loved your recipes! I tried this one and it seemed to work BUT I got “food burn” notification on my instant pot after 2 minutes. So I let the steam out and mixed up the rest of the ingredients. Did I do something wrong because there is no way I could have left it for 11 minutes. Fudge is cooling now so hopefully will taste good.

    • Ashley - My Heart Beets says

      I hope it still turned out well! If you are using a 6 quart, you mixed the sugar well, and everything else is right (valve and silicone ring on correctly) then I would suggest ignoring the burn sign and seeing if it goes away on its own after a few minutes next time. I’ve made recipes calling for sugar syrup many times and every now and then the burn sign comes up for me – but after waiting, it thankfully goes away on its own. Please let me know if that works if this happens again!

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