5 Minute Chocolate Fudge

Fudge is a simple treat that anyone can make anytime of the year. It’s perfect for summer times as it’s a no bake recipe. This recipe is straight forward and foolproof only takes a few minutes to put together.

  • 1 1/4 cups granulated sugar
  • 2/3 cup Carnation Evaporated Milk
  • 2 tablespoons butter 
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup pecans or walnuts, chopped (optional)
  • 1 teaspoon pure vanilla extract
  1. Use a round or rectangular silicone mold or line an 8-inch square baking dish with either aluminum foil or waxed paper.

  2. In a large saucepan, combine sugar, evaporated milk, butter, and salt.  Over medium heat, bring to a full rolling boil, stirring constantly.  Let boil, stirring constantly, for approximately 4 to 5 minutes. Remove from heat.

  3. Stir in marshmallows, chocolate morsels, nuts, and vanilla extract.  Stir vigorously for approximately 1 minutes or until marshmallows are completely melted.

  4. Pour the fudge mixture into the prepared baking mold. Refrigerate for at least 2 hours or until firm.  When firm, lift from mold and place on cutting board. Using a sharp knife, cut the fudge into squares.

How to store fudge

Room Temperature:  Fudge stored at room temperature in an air-tight container will last 7 to 14 days.  Fudge should be stored in an air-tight container. Each layer separated by a sheet of waxed paper.  Fudge stored in an air-tight container at room temperature will “ripen” over the first 24 hours. Allowing it to become more creamier.

Refrigerator:  Fudge stored in the refrigerator can last 2 to 3 weeks when kept in an air-tight container.