This Five Minute Fudge is my very favorite of any fudge and you can make it in a snap. I love chocolate and I don’t even want nuts in this fudge. It is that good. You could double the recipe. It keeps well several days refrigerated or in a cool place in an air tight container. Mine doesn’t last two days before we eat it all. This fudge only has six ingredients. You might want to check out our easy recipe for making your own hot fudge sauce, too.
Chocolate Five Minute Fudge simple ingredients needed:
White granulated sugar
This fudge is one of our most popular recipes during the holiday season! Every year we make homemade food gifts for our neighbors and this is always included. You can make this up in no time and put it in the fridge to let it set and go on about your day. Great treat for Christmas. We have made it with peanut butter and butterscotch. Someone commented they did half chocolate and half peanut butter and it was a big hit.
Recipe feedback: “I make this every Christmas and everyone loves it. Peanut butter is my favorite. I also like using half chocolate chips and half peanut butter chips. I made it with butterscotch chips last year and it was good.” – Cindy
“Seriously! My most favorite fudge. I make it every year!” – Nikki
“Best fudge I’ve ever made! Super easy and my family loved it! Just signed up for your newsletter! I just love your recipes.” – Kathy
“I made this fudge dairy free and it came out amazing! I substituted extra creamy oat milk for evaporated milk and used vegan butter. I also added a some espresso to up the chocolate flavor. This fudge came out absolutely perfect.”
Make this fudge peanut butter or butterscotch by just switching out the chips. This fudge is so versatile and absolutely delicious.
Peanut Butter Fudge made using this recipe with peanut butter chips:
Five Minute Fudge
- 1 3/4 cups white granulated sugar
- 2/3 cup evaporated milk
- 1 1/2 cups miniature marshmallows
- 6 tablespoons butter
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- Combine sugar, milk and marshmallows in a pot on top of the stove. Bring to a boil and then turn to a low boil for 5 minutes or until mixture reaches the soft ball stage between 235-245 degrees fahrenheit on a candy thermometer. I just cook mine for 5 minutes stirring constantly to dissolve marshmallows.
- While sugar mixture is cooking combine butter and chocolate chips in a microwave bowl and microwave on high for 1 minute until almost all melted. Remove and add vanilla extract and stir. Once sugar mixture is ready pour the two together and stir until smooth. Spray an 8 x 8 baking dish with cooking spray or line with foil and pour in fudge mixture. Refrigerate for at least one hour. Makes about 16 pieces depending on size you cut them.
Don’t forget to pin this Fudge.
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