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

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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
{5 Minute} Homemade Chocolate Sauce Recipe Best Sugar Cookie Recipe EVER Homemade Lemon Fudge Recipe - Pitchfork Foodie Farms Homemade Pumpkin Pie Spice Recipe - Live Well Bake Often
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
Amish Friendship Bread Starter Recipe & Printable

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 of making great fudge? ›

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.

Keep Reading ›

What should you not 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

Discover More ›

What ingredient makes fudge hard? ›

Too cooked

At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)

Find Out More ›

Do you stir fudge when it's boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

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.

Read The Full Story ›

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

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

Read On ›

Can I use sweetened condensed milk instead of evaporated milk in fudge? ›

I suggest sticking with the regular version and skipping the fat-free kind. Make sure that you grab a can of sweetened condensed milk and NOT evaporated milk. Sweetened condensed milk is thick and sweet and will give you the proper consistency for this fudge.

Get More Info Here ›

What is the best way to beat fudge? ›

The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon. Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.

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!

Discover More ›

What thickens fudge? ›

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. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

How do you know when fudge is done? ›

To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.

Find Out More ›

Why did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

Learn More ›

What is the best pan to make fudge in? ›

Opt for a pot that can contain approximately four times the total volume of your fudge ingredients. Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core.

Read On ›

Why did my fudge not get hard? ›

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.

View Details ›

What makes fudge taste like fudge? ›

Fudge (Chocolate and Otherwise)

Aside from these ingredients, fudge is generally comprised simply of milk, sugar, and butter as the base. To this basic recipe, one can add chocolate chips, butterscotch, peanut butter chips, white chocolate, or even espresso powder to create compelling flavor combinations.

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