5-Minute Chocolate Fudge

5-minute chocolate fudge is one of those recipes you can pull out whenever you need something sweet right now—no candy thermometer, no long simmering, and no complicated steps. A quick cook on the stovetop and a good stir is all it takes to bring together chocolate, marshmallows, butter, and nuts into a pan of creamy, sliceable fudge.

Because it uses evaporated milk and miniature marshmallows, the texture comes out smooth and velvety with just the right amount of chew. It’s rich enough that a small square is satisfying, but simple enough to make on a weeknight, for a last-minute get-together, or as a quick addition to a holiday candy tray.

What You’ll Like About This Recipe

• Truly quick fudge. From start to finish, this fudge comes together in just a few minutes of active time. You cook the base briefly, stir everything together, and pour it into the pan—no need for special equipment or candy-making experience.
• Creamy, reliable texture. The combination of evaporated milk, marshmallows, and chocolate chips gives you a thick, smooth mixture that sets up into creamy fudge without graininess. As long as you stir well, it firms up beautifully and slices into neat squares.
• Pantry-friendly ingredients. Everything in this recipe is easy to keep on hand: sugar, butter, cocoa-based chocolate chips, marshmallows, and nuts. That makes it a great “emergency dessert” when you need something homemade in a hurry.
• Perfect for gifting. Once it sets, this fudge cuts into tidy squares that travel well and look polished in tins, boxes, or on dessert trays. It’s a natural choice for holiday candy assortments, neighbor gifts, or office treats.

Ingredient Notes

• Butter – Adds richness and helps create a smooth, glossy fudge base. Use real butter for the best flavor and texture; it melts into the sugar and milk mixture and gives the finished fudge a silky mouthfeel.
• Evaporated milk – Provides body and creaminess without the extra sweetness of condensed milk. It stands up well to the brief boil on the stovetop and helps the fudge set firmly while staying soft.
• Miniature marshmallows – These melt into the hot mixture and help stabilize the fudge, giving it a soft, creamy texture. Minis melt more quickly and evenly than large marshmallows; if you only have large ones, chop them so they dissolve easily.
• Semisweet chocolate chips – The main source of chocolate flavor. Semisweet keeps the fudge rich and chocolaty without being overwhelmingly sweet. You can use a favorite baking brand or a mix of semisweet and bittersweet chips for more intensity.
• Vanilla – Stirred in after cooking, vanilla rounds out the chocolate and gives the fudge a more “finished” flavor. It softens any harsh edges from the cocoa and sugar.
• Pecans or walnuts – Chopped nuts add crunch and a toasty, slightly bitter contrast to the sweet fudge. Pecans lend a buttery, softer bite; walnuts add a stronger, more earthy note. Toasting them lightly before adding can deepen the flavor even more.

How to Make It

1. Prepare a small square baking pan by buttering it so the fudge will release cleanly once it has cooled and set.
2. Combine the butter, evaporated milk, sugar, and salt in a medium saucepan and bring the mixture to a gentle boil over medium heat, stirring steadily so the sugar dissolves and nothing scorches on the bottom.
3. Continue boiling the mixture briefly while stirring, just until it thickens slightly and everything is fully melted and smooth.
4. Remove the pan from the heat and immediately add the miniature marshmallows, chocolate chips, vanilla, and nuts.
5. Stir briskly until the chocolate and marshmallows have melted completely and the mixture turns thick, glossy, and uniform.
6. Pour the fudge into the prepared pan, smooth the top with a spatula, and let it cool undisturbed until firm enough to cut into squares.

Pro Tips

• Use a heavy-bottomed saucepan to keep the sugar mixture from scorching; thin pans can create hot spots that burn quickly.
• Stir constantly while the mixture boils so the sugar dissolves evenly and the milk doesn’t stick to the bottom—this is the key to avoiding a grainy texture.
• Measure the marshmallows and chocolate chips before you start cooking so you can add them as soon as the pan comes off the heat; the residual heat is what melts them smoothly.
• Cool the fudge at cool room temperature before refrigerating; rapid chilling from very hot to very cold can sometimes cause a slightly crumbly surface.
• Warm the knife briefly in hot water and dry it before slicing for cleaner edges; wiping the blade between cuts helps keep the squares neat.

Recipe Variations

• Classic walnut fudge. Use chopped walnuts as the only mix-in and keep everything else the same. Walnuts give a traditional candy-shop flavor that pairs beautifully with the chocolate and marshmallow base.
• Rocky road fudge. Stir part of the marshmallows in at the very end so some pieces stay visible and pillowy, and use both nuts and extra marshmallows for a rocky-road style texture.
• Peppermint holiday fudge. Swap some of the vanilla for peppermint extract and sprinkle crushed peppermint candies over the top as the fudge begins to set. It’s a festive twist that works especially well for winter holidays.
• Salted chocolate fudge. Keep the base recipe the same, but finish with a light sprinkle of flaky sea salt on top. The salt balances sweetness and adds tiny pops of crunch in each bite.

Serving Suggestions

• Serve with a hot cup of coffee, tea, or cocoa.
• Add to a holiday cookie platter or candy assortment.
• Wrap pieces in wax paper or cellophane for individual gifts.
• Include in treat boxes, tins, or bake sale bundles.

How to Store

• Refrigerate – Once the fudge is completely cool and firm, transfer it to an airtight container with parchment or wax paper between layers. Store in the refrigerator for about 1 to 2 weeks. Let pieces sit at room temperature for a short time before serving so the texture softens slightly.
• Freeze – For longer storage, freeze cut squares in a single layer until solid, then pack them into freezer-safe containers or bags with parchment between layers. They will keep for about 2 to 3 months. Thaw in the refrigerator or at cool room temperature until the fudge is smooth and creamy again.
• Refresh – If the fudge has been chilled for a while and feels very firm, leave it at room temperature for a bit before serving. This brings back that pleasantly soft, melt-in-your-mouth texture without altering the flavor.

5-Minute Chocolate Fudge

Diana Rattray

Enjoy homemade chocolate fudge in just 5 minutes! This easy recipe requires minimal effort and yields deliciously creamy fudge.

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Servings 24 servings

Calories 172

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Course Candy

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 9 minutes minutes

Ingredients

  

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• 2 tablespoons butter
• 2/3 cup evaporated milk
• 1 2/3 cups sugar
• 1/2 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups semisweet chocolate chips
• 1 teaspoon vanilla
• 3/4 cup pecans , chopped, or walnuts

Instructions

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• Butter an 8-inch square pan.
• Combine butter, milk, sugar, and salt in a medium saucepan and place it over medium heat. Bring the mixture to a boil and cook for 4 minutes while stirring constantly.
• Remove from heat.
• Add the marshmallows, chocolate, vanilla, and nuts and stir to combine.
• Beat for about 1 minute or until the marshmallows have melted and the mixture is thoroughly combined.
• Pour into the prepared pan and let the mixture cool.
• Cut the cooled fudge into squares.

Nutrition

Calories: 172kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 5mgSodium: 68mgPotassium: 99mgFiber: 1gSugar: 21gVitamin A: 53IUVitamin C: 0.2mgCalcium: 28mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword chocolate fudge

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