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instant pot fudge

Instant Pot Fudge


  • Author: My Heart Beets
  • Yield: approx. 24 (1-inch) pieces
  • Method: Instant Pot
  • 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

  1. Add the sugar and water to the instant pot and mix well.
  2. Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure.
  3. Quick-release pressure.
  4. Add the room temperature butter slices, chocolate chips and milk powder, and vanilla extract to the pot and quickly stir until well combined. 
  5. Pour 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.
  6. Lift from the pan using parchment, then cut into squares.

Notes

  • Important: All of the 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.