This is the easiest, most foolproof fudge I make when I want a reliable, crowd-pleasing sweet that requires almost no babysitting. I discovered this three-minute microwave method during a busy holiday season when time and oven space were at a premium. The texture is dense but creamy, with a glossy chocolate sheen from the condensed milk and butter. The walnuts add a nutty crunch and the dried cranberries bring a bright, tart contrast that keeps each bite balanced. From the first test batch to handing boxes to neighbors, this version has become my go-to gift and an all-around weeknight indulgence.

What makes this special is how forgiving the process is: even if your microwave runs hot, stopping to stir after two minutes keeps the chocolate from seizing, and the sweetened condensed milk smooths everything into a shiny ganache-like fold. I love that it uses pantry staples and a single can of sweetened condensed milk for dependable results every time. It also scales easily, so when friends ask for more, I double the batch and use a 9x13 pan without losing texture. The recipe is simple, fast, and infinitely adaptable — add toasted pecans, swap in white chocolate chips, or fold in crushed peppermint for the holidays.

Ingredients

• Semi-sweet chocolate chips (3 cups / 18 ounces): Use a high-quality brand such as Ghirardelli or Nestle for reliable melting and deep chocolate flavor. Semi-sweet balances the sweetness from the condensed milk so the result is rich but not cloying. If available, use chips labeled for baking for smoother melting.
• Sweetened condensed milk (1 can, 14 ounces): This is the stabilizer and sweetener that gives the fudge its glossy finish and smooth texture. Do not swap with evaporated milk. Look for a well-sealed can and room-temperature milk for more predictable melting.
• Unsalted butter (1/4 cup, diced): Dicing the butter into small pieces helps it melt quickly and evenly. Unsalted lets you control seasoning; add a pinch of fleur de sel on top after setting if you like a sweet-salty contrast.
• Fisher Walnut Halves and Pieces (1 cup): Toast briefly if you prefer more pronounced flavor, but classic raw pieces provide texture and a toasty note. Fisher brand is reliable for even-sized pieces and low moisture.
• Dried cranberries (1 cup): These add chew and bright acidity to cut through the chocolate. Choose sweetened cranberries for contrast; chopped larger berries distribute better through the fudge.

Instructions

Prepare the pan: Line an 8x8-inch baking pan with foil or parchment, allowing excess to overhang the sides for easy removal. Lightly spray or butter the liner so the fudge releases cleanly. This makes cleanup effortless and lets you lift the whole slab out to slice without scraping the pan. Combine and melt: In a large microwave-safe bowl add the chocolate chips, the 14-ounce can of sweetened condensed milk, and the diced 1/4 cup butter. Microwave on high for about 2 minutes, then stop and stir thoroughly. Continue heating in 30-second bursts if needed until the mixture is homogeneous and glossy. Stirring is crucial: it equalizes heat and prevents scorching. The condensed milk keeps the chocolate melting smoothly; if the mixture looks grainy, a few more seconds and vigorous stirring will usually restore the shine. Fold in add-ins: When fully smooth, fold in 1 cup chopped walnuts and 1 cup dried cranberries. Stir until evenly distributed but avoid over-stirring which can trap air and create tiny bubbles on the surface. Taste a small bit for balance — if you like a touch more crunch, add a handful more nuts at this stage. Set and slice: Turn the mixture into the prepared pan and smooth lightly with a spatula. Let it come to room temperature and set, about 4 hours. To speed this up, place the pan in the refrigerator for 1 to 2 hours. Once firm, lift the parchment or foil out of the pan and slice into 36 squares using a sharp knife wiped between cuts for clean edges.

Storage Tips

Store the squares in an airtight container layered between parchment to prevent sticking. At room temperature, choose a cool, dry spot away from sunlight; the fudge will remain nicely sliceable for up to a month. For longer storage or in warm homes, refrigerate for up to three months. When freezing, wrap individual squares tightly in plastic and place them in a freezer-safe container; thaw in the refrigerator overnight to avoid condensation on the surface. To serve chilled fudge at its best, remove it 15 minutes before eating to allow it to soften slightly for a creamier mouthfeel.

Ingredient Substitutions

Substitute semi-sweet chips with dark chocolate chips for a less sweet, more intense flavor; use a 60 to 70 percent cacao dark chip for a deep chocolate profile. For a white chocolate version, swap to white chips but know the texture may be softer — adding an extra tablespoon of butter or a pinch of cornstarch can help. Swap walnuts for toasted pecans, almonds, or macadamia nuts for different textures; chopped pretzels add a salty crunch. For a nut-free option, replace walnuts with toasted seeds or more dried fruit. Do not substitute evaporated milk for sweetened condensed milk, as the setting and sweetness will be incorrect.

Serving Suggestions

Serve squares on a simple parchment-lined tray with a dusting of cocoa or a sprinkle of flaky sea salt for contrast. They pair beautifully with strong black coffee or a milk-based latte. For holiday platters, alternate plain squares with versions dipped in melted chocolate or topped with crushed peppermint. These also work well as packaging gifts: stack six squares in a small box, tie with twine, and slip in a label noting nuts and dairy.

Cultural Background

Classic chocolate fudge in the United States traces back to the late 19th century confectionery tradition where simple candy-making with sugar, butter, and chocolate became popular for home cooks. This condensed-milk approach is an American adaptation that streamlines the traditional stovetop sugar-cooking method, making it accessible to home cooks without specialized candy thermometers. The addition of nuts and dried fruit reflects American holiday customs, where mixed nuts and sweetened fruits are incorporated into confections and baked goods.

Seasonal Adaptations

Adapt this base to seasonal flavors easily: fold in finely chopped candy canes and a touch of peppermint extract for a festive winter treat, or stir in toasted coconut and macadamia for a tropical twist in the summer. For autumn, add 1 teaspoon ground cinnamon and toasted pecans, or swirl in a ribbon of salted caramel before setting. Small adjustments to the add-ins can make the same base recipe feel entirely new for different celebrations.

Meal Prep Tips

Make a double batch and portion into small boxes or reusable tins for grab-and-go treats through the week. Use an 9x13-inch pan for larger yield and slice into rectangles for quick portions. Label each container with the date and keep refrigerated if you plan to store beyond two weeks. Preparing mix-ins in advance — toasting nuts or chopping dried fruit — streamlines the 5-minute assembly so you can melt and set without delay.

These small squares are proof that simple techniques and quality ingredients can produce joyful results. Whether you need last-minute hostess gifts or a comforting homemade treat, this method delivers every time. Enjoy the process, experiment with mix-ins, and share the results with people you love.