5-Minute Chocolate Fudge

5 minute chocolate fudge
Diana Rattray
Prep: 5 mins
Cook: 6 mins
Total: 11 mins
Servings: 16 servings
Nutrition Facts (per serving)
231 Calories
10g Fat
38g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 231
% Daily Value*
Total Fat 10g 12%
Saturated Fat 5g 23%
Cholesterol 7mg 2%
Sodium 96mg 4%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 4%
Total Sugars 35g
Protein 2g
Vitamin C 0mg 1%
Calcium 37mg 3%
Iron 1mg 4%
Potassium 110mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If and when you have a chocolate craving, this 5-minute fudge recipe is for you. What's even better? You may be able to solve for that urge for chocolate rather easily without a trip to the grocery store, as the ingredients are simple and you very well may have them in your pantry.

Miniature marshmallows and chocolate chips make this fudge a breeze to prepare; it truly lives up to his name of being ready in just five minutes.

Feel free to use whatever nuts you have on hand, or omit them if you'd like. If you have family members who don't like nuts, sprinkle them over the top of only a small part of the chocolate fudge before it sets.

Ingredients

  • 2 tablespoons butter

  • 2/3 cup evaporated milk

  • 1 2/3 cups granulated sugar

  • 1/2 teaspoon salt

  • 2 cups miniature marshmallows

  • 1 1/2 cups semisweet chocolate chips

  • 1 teaspoon vanilla extract

  • 1/2 cup pecans, or walnuts, chopped

Steps to Make It

  1. Gather the ingredients.

  2. Combine butter, milk, sugar, and salt in a saucepan over medium heat.

  3. Bring the mixture to a boil; cook for 4 to 5 minutes, stirring constantly.

  4. Remove the pan from heat. Stir in the miniature marshmallows, chocolate chips, vanilla, and chopped nuts.

  5. Beat the fudge for about 1 minute, or until marshmallows melt and the mixture is thoroughly combined.

  6. Pour the fudge mixture into an 8-inch square buttered pan and set aside to cool and set.

  7. Cut the fudge into small squares.

  8. Serve and enjoy!

Variations

There are many ways to vary this recipe.

  • You can skip the mini-marshmallows altogether, or add crushed-up mini pretzels for a rocky road fudge.
  • Add dried fruit such as apricots, ginger, or cranberries.
  • Opt for darker chocolate, one that's labeled 60 percent cacao or greater on the package. The taste will be richer and less sweet.
  • Use coffee, chocolate, mint, or almond extract in addition to or instead of vanilla extract.
  • Vary the nuts and try chopped peanuts, pistachios, cashews, macadamia nuts, or almonds instead.


How to Store and Freeze Fudge

  • Fudge will keep for a long time in the refrigerator if it's wrapped well and not permitted to dry out. Wax paper is good for this purpose.
  • You can also freeze fudge. Freeze in large pieces or in individual blocks, as desired. Fudge will keep, frozen, for up to 6 months. Remove and allow it to come to room temperature to soften a bit before consuming.

Tips

Fudge that hasn't been cooked long enough will be too soft, and fudge that is overcooked will be hard and crumbly. Freezing fudge that's too soft from the start won't make it set.

How long do you need to chill fudge?

Most fudge will set in a matter of a couple of hours, if refrigerated.