Fudge may be the perfect little treat for any festive gathering. If you’re a holiday baker, I just saved you a few steps too #yourewelcome. I have compiled a list of my 12 favorites, No-Bake Fudge recipe combinations. You only need 2 ingredients, a microwave and some toppings of your choice. Another best part, the kids can help!
What you need
All you need are 2 ingredients:
1 bag of candy melts- any color you like
1 can of Betty Crocker Frosting- any flavor you like
Utensils:
Glass Microwavable Bowl
Wax Paper
Silicone Spatula
Baking dish {size is flexible}
Microwave
How to make No-Bake Fudge
- Empty the candy melts into a bowl and microwave in 30-second increments until it is melted. Stir in between and do not overheat. It can have a few lumps.
- Remove all the foil seal from the frosting can and stick it in the microwave for about 2, 30-second rounds until it is liquid.
- Pour the frosting can of melty goodness into the bowl and stir until blended.
- Line a glass baking dish with wax paper and pour the gooey mixture into it
- Cover with plastic wrap and set in the refrigerator for at least 1 hour to set up.
12 No Bake Fudge Recipes
All recipes use the steps above to make, I just added in the toppings. I stir topping into the fudge as well as put it on top before setting.
Reese’s Peanut Butter Fudge
Chocolate Candy Melts, Chocolate Frosting & Reese’s Peanut Butter Chips
Spearmint Fudge
Lemon Meringue Fudge
Peppermint Candy Cane Fudge
Butterfinger Fudge
Coconut Pecan Fudge
Cherry Chip Fudge
Heath Bar Fudge
Toffee Fudge
Festive Fudge
Confetti Cake Fudge
Pumpkin Fudge
Wrapping it up
Step 6: Cut into squares and try to avoid a sugar coma… I actually had to stick the whole glass dish in the microwave again for about 15 seconds to loosen it enough to plop out of the baking dish to cut. FYI
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How would you store and for how long is the shelf life?
Hi there,
I’m not sure exactly! We’ve never had any leftovers to store. I only ever make and gift, then it’s all gone within a week. You could probably do some test runs by comparing the shelf lives of the ingredients. I would imagine quite a while, especially if you refrigerate.