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

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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 Ever in 5 Minutes! ~ Simple Sweet Recipes (6)

Best Fudge Recipe

Best Fudge Recipe Ever in 5 Minutes! ~ Simple Sweet Recipes (7)

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

  1. 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.
  2. Remove from microwave and stir quickly to combine until smooth.
  3. Add vanilla, nuts, and marshmallows.
  4. 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.
  5. 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

  1. Crystal Green says

    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

  2. Kristi says

    This looks simple and easy to make. Perfect for my tween daughter to try, she is really into cooking right now.

    Reply

  3. Allie D. says

    Your fudge looks AMAZING! I LOVE chocolate! Definitely need to give your recipe a try.

    Reply

  4. Becky says

    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

  5. Alicia says

    Yum! This fudge looks delicious. We have a long weekend this weekend so I’m going to take some time to make it!

    Reply

  6. Scott says

    Hmm, marshmallows in fudge? I don’t recall ever using those in a fudge recipe!

    Reply

  7. Mother of 3 says

    That looks amazing. Pinned to try.

    Reply

  8. Joanne Rawson says

    That looks amazing. Pinned to try.

    Reply

  9. Karly says

    This looks double yummy! Thanks for linkin’ up with What’s Cooking Wednesday!

    Reply

    • Janel says

      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

        Can you leave the marshmallows out?

      • Janel says

        This recipe is best with the marshmallows, but you can leave them out in a pinch.

  10. Jean says

    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

      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

  11. Joan Serfass says

    Can I use bakers chocolate bar instead of chips?

    Reply

  12. Terry Herndon says

    Going to try this today! Sounds great. Thank you!

    Reply

  13. Charm1704 says

    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

      That’s what I was going to do use my double boiler

      Reply

  14. Linda S says

    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

  15. Erica Paruszynski says

    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

      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

  16. Donna J Laleman says

    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

  17. Amy says

    Can you cook this on the stove instead I really don’t like to cook stuff in the microwave oven?

    Reply

  18. Mya brooks says

    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

      The fudge doesn’t taste like raw sweetened condensed milk. It just makes it really creamy and sweet!

      Reply

  19. karen says

    can you use semi-sweet chips instead of milk chocolate chips?

    Reply

    • Janel says

      Milk Chocolate works best, but you can substitute!

      Reply

Leave a Reply

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

FAQs

What is the secret to perfect fudge? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

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

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

Should you stir fudge while it's cooking? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again.

What is the ball method fudge? ›

According to most recipes, the ingredients of fudge are cooked to what is 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.

How do you make homemade fudge firmer? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

What makes 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.

Why is condensed milk not advisable? ›

Downsides: Higher Sugar Content. Condensed milk is significantly higher in sugar than granulated sugar, with around 60g per 100g compared to 100g per 100g for sugar. This can be detrimental for those watching their sugar intake or managing conditions like diabetes.

Why won't my condensed milk fudge set? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

What happens if you use evaporated milk instead of sweetened condensed milk? ›

For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.

What is the key to making fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Why did my fudge turn out like taffy? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

Why is my old fashioned fudge not hardening? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).

What makes fudge moist? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

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!

Can you beat fudge in a stand mixer? ›

If you beat it by hand with a wooden spoon, crystallization can take between 5 to 15 minutes. The process is much faster with an electric mixer, just 2 to 3 minutes.

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