Best Fudge Recipe Ever in 5 Minutes! ~ Simple Sweet Recipes (2024)

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Best FudgeRecipe (in Only 5 Minutes!) Best Fudge Recipe Ingredients Instructions Reader Interactions Comments Leave a Reply FAQs

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January 6, 2017 by Janel 29 Comments

Decadent and sweet with a creamy texture. You’ll never make another fudge recipe again once you try this best fudge recipe everthat takes only 5 minutes!

Best Fudge Recipe Ever in 5 Minutes! ~ Simple Sweet Recipes (1)

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Best FudgeRecipe (in Only 5 Minutes!)

There’s just something so sinful and perfect about fudge. Especially one that takes only minutes to make.

There’s a reason this is the best fudge recipe, because it’s so simple and yet so incredibly good.

Best Fudge Recipe Ever in 5 Minutes! ~ Simple Sweet Recipes (2)

I love the creamy texture and smooth chocolaty taste. They combine just perfectly. And the marshmallows add that soft and creamy texture that makes this fudge so unique.

Best Fudge Recipe Ever in 5 Minutes! ~ Simple Sweet Recipes (3)

Whether sprinkled with walnuts or left plain, it’s absolutely delicious.

Sometimes, I’ll even hold off on adding the marshmallows for just a few seconds until the chocolate starts to cool so they won’t melt all the way. Instant rocky road fudge that is seriously the best!!

Best Fudge Recipe Ever in 5 Minutes! ~ Simple Sweet Recipes (4)

With the sprinkling of chopped walnuts it almost reminds me of a bite of a snickers bar.

Just store your best fudge recipe sealed in an air tight container and it will be great for a couple of weeks!

Best Fudge Recipe Ever in 5 Minutes! ~ Simple Sweet Recipes (5)

Or sort it out onto goody trays to share with friends and neighbors. A single recipe makes a lot of fudge, so it’s great for those holiday goody plates.

I usually dish up some super soft sugar cookies and this best ever fudge with a few caramels and it makes such a nice treat plate to bring to new neighbors, gatherings, or to pass out for Christmas.

Best Fudge Recipe

Yield: 24 pieces of fudge

Ingredients

3 cups milk chocolate chips
1 (14 oz) can sweetened condensed milk
1 tsp pure vanilla extract
1/2 cup mini marshmallows
2 cups chopped walnuts (optional)

Instructions

Combine chocolate chips and sweetened condensed milk in a microwave safe bowl. Stir to combine then cook for 1-3 minutes. Stir after each :30 second interval and be careful not to overcook your chocolate.
Remove from microwave and stir quickly to combine until smooth.
Add vanilla, nuts, and marshmallows.
Line a 9x13 baking dish with parchment paper. Pour fudge into your lined pan. Allow the fudge to cool completely in the fridge until set.
Cut into small squares and store in an air tight container in the fridge.

Nutrition Information:

Serving Size: 1 piece of fudge
Amount Per Serving:Calories: 284Total Fat: 15.6gSaturated Fat: 6.3gCholesterol: 6mgSodium: 53mgCarbohydrates: 31.6gFiber: .7gSugar: 30.1gProtein: 3.9g

Recipe originally shared here: World’s Greatest Fudge Recipe

Best Fudge Recipe Ever in 5 Minutes! ~ Simple Sweet Recipes (8)

Best Fudge Recipe Ever in 5 Minutes! ~ Simple Sweet Recipes (9)

About Janel

I'm a sweets addict that enjoys eating yummy treats and good food! I'm also the mom of five beautiful boys from 4-12.

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Reader Interactions

Comments

Crystal Green says
January 9, 2017 at 8:11 pm

This looks delicious! I only make fudge once a year because I love it TOO much! I like how simple your recipe seems to make.
Reply
Megan says
See Also
The 51 Best Ina Garten Recipes of All Time No-Fail Gluten Free Pie Crust Recipe (flaky + easy!)paula deen’s 5-minutes fudge – Tnextrecipes Tom Yum Soup With Tofu and Vermicelli Recipe
January 10, 2017 at 3:53 pm

I love fudge! I’m going to have to try this out! I’m sure these would be great Valentine’s treats too!
Reply
Kristi says
January 11, 2017 at 10:55 am

This looks simple and easy to make. Perfect for my tween daughter to try, she is really into cooking right now.
Reply
Allie D. says
January 12, 2017 at 10:23 am

Your fudge looks AMAZING! I LOVE chocolate! Definitely need to give your recipe a try.
Reply
Becky says
January 12, 2017 at 7:53 pm

Chocolate is a big weakness for me. I have a major sweet tooth. I like how your recipe is simple and easy to make.
Reply
Alicia says
January 12, 2017 at 7:59 pm

Yum! This fudge looks delicious. We have a long weekend this weekend so I’m going to take some time to make it!
Reply
Scott says
January 13, 2017 at 8:01 am

Hmm, marshmallows in fudge? I don’t recall ever using those in a fudge recipe!
Reply
Mother of 3 says
January 13, 2017 at 4:01 pm

That looks amazing. Pinned to try.
Reply
Joanne Rawson says
January 13, 2017 at 4:02 pm

That looks amazing. Pinned to try.
Reply
Karly says
January 15, 2017 at 12:54 pm

This looks double yummy! Thanks for linkin’ up with What’s Cooking Wednesday!
Reply
Dorothy Logan says
July 23, 2017 at 5:24 pm
See Also
Woolworth's Cheesecake Recipe

I MADE THIS JUST NOW BUT THE CHOCOLATE CHIPS WOULDNT MELT, ,AND IS IT ONLY ONE CAN OF THE SWEETED CON MILK
Reply
- Janel says
  August 3, 2017 at 12:30 pm
  
  Yes, 1 (14 oz) can. I updated the recipe so that was a little more clear. Try cooking your chocolate chips with the sweetened condensed milk in :30 second intervals, stirring between each. If you overcook chocolate chips, they turn stiff and grainy which will ruin the whole recipe. I’m wondering if you may have overcooked the chocolate?
  I just made this fudge again last week and added extra marshmallows once the mixture had just cooled (so the additional marshmallows wouldn’t melt) to make a “rocky road” fudge and it was as delicious and easy as always!
  Reply
  - Wendy says
    December 3, 2017 at 3:58 pm
    
    Can you leave the marshmallows out?
  - Janel says
    December 14, 2017 at 12:01 pm
    
    This recipe is best with the marshmallows, but you can leave them out in a pinch.
Jean says
August 14, 2017 at 10:19 am

Just made and could not get marshmallow s to melt. Chocolate was smooth but marshmallow s would not melt so when I put in pan marshmallow s made it lumpy..
Reply
- Janel says
  August 15, 2017 at 2:55 pm
  
  You’ll need to add the mashrmallows immediately when you pull your chocolate out of the microwave while everything is still hot. If you add marshmallows when it’s started to cool, it’ll make a delicious rocky road fudge!
  Reply
Joan Serfass says
October 5, 2017 at 4:59 pm

Can I use bakers chocolate bar instead of chips?
Reply
Terry Herndon says
December 17, 2017 at 9:40 am

Going to try this today! Sounds great. Thank you!
Reply
Charm1704 says
December 22, 2017 at 11:23 pm

I JUST made this fudge but over a double boiler…the boiling water underneath the pan kept it warm enough to quickly melt the chocolate an marshmallows when I added them at the end.. I believe this is the key to this recipe.
Reply
- Debbie says
  December 16, 2018 at 7:59 pm
  
  That’s what I was going to do use my double boiler
  Reply
Linda S says
February 24, 2018 at 5:10 pm

I just made this fudge. Very easy and it tastes just like the old hard to make fudge recipe. Just don’t over cook it.
Reply
Erica Paruszynski says
July 2, 2018 at 4:26 pm

What do the marshmallows do for this recipe I usually use just chocolate chips and the sweetened condensed milk with a bit of vanilla and it’s amazing. So just curious if it maybe gives it a denser chewy style fudge since mine usually is a bit of a softer fudge
Reply
- Janel says
  July 15, 2018 at 11:36 am
  
  I haven’t tried the fudge without, so I can’t really speak to how their different. But if you get the marshmallows not-all-the-way melted they are super, super soft admid the already soft fudge. If you get them all the way melted then I think it just adds a creamy element to the fudge! I like mine not quite melted it feels like rocky road fudge!
  Reply
Donna J Laleman says
November 4, 2018 at 6:28 pm

In the recipe it sounds like you add the nuts to the mixture but the pictures look like they are just on top which is if?
Reply
Amy says
November 19, 2018 at 7:39 pm

Can you cook this on the stove instead I really don’t like to cook stuff in the microwave oven?
Reply
Mya brooks says
September 7, 2019 at 2:25 pm

Can you taste the condensed milk ? I really don’t like it so I was wondering if you can tell it’s in the fudge ?
Reply
- Janel says
  September 9, 2019 at 3:31 pm
  
  The fudge doesn’t taste like raw sweetened condensed milk. It just makes it really creamy and sweet!
  Reply
karen says
September 7, 2019 at 5:58 pm

can you use semi-sweet chips instead of milk chocolate chips?
Reply
- Janel says
  September 9, 2019 at 3:31 pm
  
  Milk Chocolate works best, but you can substitute!
  Reply

Best Fudge Recipe Ever in 5 Minutes! ~ Simple Sweet Recipes (2024)

FAQs

What is the secret to perfect fudge? ›

The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut.

Learn More Now ›

How do you make Paula Deen's 5 minute fudge? ›

directions

Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
Add in chocolate chips; cook until melted.
Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
Pour into a 8-inch pan. Cool cut into squares.

Discover More Details ›

What is the secret to smooth fudge that is not gritty? ›

We'll say it again: resist stirring.

Fudge is a lesson in chemistry—and also a lesson in patience and restraint. After the mixture raches the soft-ball stage, you want to let the fudge cool to about 115° without stirring. Potential grainy moment: If you stir your fudge before it cools to 115° F crystals can form.

Keep Reading ›

Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels

Using the Wrong Pan. All candy and confections start by melting sugar. ...
Stirring the Sugar. ...
Not Using a Candy Thermometer. ...
Leaving Out the Parchment Paper Lining. ...
Skipping the Cooking Spray. ...
Scraping the Pot. ...
Using a Cold Knife to Slice.

Dec 16, 2015

Find Out More ›

What ingredient makes fudge hard? ›

As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.

Know More ›

What is in Mackinac Island fudge? ›

The team has the process down pat: One person weighs the ingredients—raw chocolate from Germany, sugar from Bay City, and cream and butter—into a copper kettle set over a propane gas burner. The maker constantly stirs with an oak paddle until the sugary mixture reaches a roaring boil, about 16 to 17 minutes.

Read The Full Story ›

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

View Details ›

What is the softball method fudge? ›

making of fudge

termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers. Butter and vanilla are added as the candy cools,…

Discover More Details ›

Should you stir fudge while it's cooking? ›

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

Show Me More ›

How to prevent sugar crystals in fudge? ›

If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

Learn More ›

Why is my fudge hard as a rock? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

What to do with failed fudge? ›

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

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How to get fudge to harden? ›

Refrigerate Longer: Place the unset fudge in the refrigerator for an extended period to encourage firming.

View Details ›

How to make fudge thicker? ›

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

How to make fudge more solid? ›

there is too much leftover water in the syrup and the resulting fudge is soft. To save the fudge, put it in a saucepan with 15 to 30 ml (1 or 2 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil until the thermometer reaches 114 to 115 °C (237 to 239 °F).

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Do you stir fudge while it is boiling? ›

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

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What causes fudge to not set up? ›

Homemade Fudge Doesn't Always Set

If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

Tell Me More ›