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.

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!”

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 44 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 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.



  • 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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  1. 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 🙂

  2. Kelley says

    5 stars
    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!

  3. 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!

  4. 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!!!

  5. 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.

  6. Becca says

    5 stars
    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

      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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