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.
“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
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 ways to adapt this fudge – have fun with the recipe. 🙂
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 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.
leanne says
Is it possible to make this recipe in an 8 quart
I notice you mentioned 6 quart
thanks
Kate Kinard says
Howdy Ashley
I made this recipe twice. The first time followed it exactly except subbed heavy cream powder for milk powder since that’s all I had on hand. I did get a burn notice but I just let it keep going and reach pressure. It turned out perfectly
The second time I made a double batch (in same 6qt pot). Again worked perfectly. I added walnuts
Thanks for another great recipe!
Ashley - My Heart Beets says
Howdy Kate! I’m so glad to hear that you liked the fudge 🙂 Glad it worked out for you!
Sue meek says
Every time I try the fudge I get a burn message how can I stop this? Thanks
Ashley - My Heart Beets says
Hi Sue, I’m sorry to hear that – that’s a shame. I want to help troubleshoot if I can… are you using a 6 quart to make my recipes? Any details you can share about the IP and size would be helpful.
Molly Darden says
This succeeds every time, as I follow the recipe. I add walnuts, and substitute peppermint flavoring for the vanilla.
Ashley - My Heart Beets says
Molly, I’m so glad to hear that! Thanks for letting me know how much you like it 🙂 Love your additions!
AK says
Hi Ashley,
I made this today for the first time and followed the recipe as is. The end result came out a little grainy with butter pooling on top??? What could have caused this? The taste was delicious it just didn’t look appetizing! TIA for any tips!
Cathy says
Hi Al,
I am experiencing the same, butter pooling on top. I am only at the “cool at room temperature stage” so I hope it sets okay.
Darbie says
I was skeptical.
And when my kids pulled it out of the fridge about 2 hours after it was made, they ate 65% of it and I still felt kind of meh. It was not quite the right texture to me.
Then another couple hours later it was great!
I’m still a fan of the original fantasy fudge, aka the fudge of my childhood Christmases, but this was very good and did not require a candy thermometer, marshmallow crème, or standing at the stove for an hour. Would definitely recommend or make again. Thanks!
And definitely don’t cheat-give it time to set.
I followed the recipe exactly other than adding mint extract.
Ashley - My Heart Beets says
Darbie, so glad you liked the fudge! Thanks for letting me know how it turned out for you 🙂
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!