FIVE MINUTE FUDGE

Five Minute Fudge - The Southern Lady Cooks

 

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

Evaporated milk

Miniature marshmallows

Butter

Chocolate chips

Vanilla extract

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.

You can easily add nuts to this fudge if you like. Pecans are always a good addition. We have added new photos to this recipe but left the older ones too.

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. 

Five Minute Fudge - The Southern Lady Cooks

 

Peanut Butter Fudge made using this recipe with peanut butter chips:Five Minute Fudge - The Southern Lady Cooks

Print Recipe
5 from 8 votes

Five Minute Fudge

Easiest fudge to make!
Prep Time5 mins
Cook Time5 mins
1 hr
Total Time1 hr 10 mins
Course: candy
Cuisine: American, southern
Keyword: Five Minute Fudge
Servings: 4 servings
Author: The Southern Lady Cooks

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

Make this fudge peanut butter or butterscotch by just switching out the chips. This five minute fudge is so versatile and absolutely delicious. 

Don’t forget to pin this  Fudge.

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Recipe Rating




28 Comments

  1. Definitely going to try this! Re butter- salted or unsalted? Thanks!

    1. The Southern Lady says:

      Either will work just fine.

  2. Do you use salted or unsalted butter? After the initial time in the refrigerator does the final product need to stay refrigerated? I am hoping to add fudge to my gift cookie tins this year. Thank you for the recipe.

    1. The Southern Lady says:

      You can use whichever butter you prefer, I usually use salted. No the final product doesn’t NEED to be stored in the refrigerator but I normally do. You can put it in an airtight container and it will do just fine.

  3. Do you use semi sweet chocolate chips or milk chocolate chips?

    1. The Southern Lady says:

      I used semi sweet, but you can use whatever you like.

  4. Do you use semi-sweet or milk chocolate chips?

    1. The Southern Lady says:

      I use semi sweet but you can use whatever you like.

  5. Best fudge I’ve ever made!!! I’m making another batch today for gifts! Thank you!!5 stars

  6. Anu Riley says:

    Thank you so much for this wonderful recipe! I confess I held onto it for about a year; I had tried making fudge a good few years ago, and for some reason it was hit and miss! So I wasn’t too eager to try again, but I am glad I did. I halved the recipe just to try it but still used the 8X8 pan (fudge was very thin). I chilled it overnight; since the mixture was fairly hot when I poured it, I figured it would need more than an hour? I stayed on the safe side! Again, thank you for sharing and am excited to make it again and give it away!5 stars

  7. Marsha Foster says:

    So great and creamy! Love this fudge!5 stars

  8. Clara Madge Davidson says:

    I have made this fudge for years . Always a WINNER !!!!5 stars

  9. 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, but very sweet.5 stars

  10. Can you use Splenda in place of white sugar

    1. The Southern Lady says:

      We only make the recipes the way they are written.

  11. Can I double the recipe to make a 13×9 pan?

    1. The Southern Lady says:

      Yes, the recipe can easily be doubled.

  12. Seriously! My most favorite fudge. I make it every year!5 stars

  13. Why would you use chocolate chip to make white fudge?

    1. The Southern Lady says:

      There is no white fudge on this recipe.

      1. Tracy Whitlatch says:

        Can I use Jet Puff 7oz. to replace marshmellows?

      2. The Southern Lady says:

        I have no idea, I have never made it that way. You can try it.

      3. Debbie evans says:

        Is it okay to freeze?

      4. The Southern Lady says:

        Yes, it should freeze well.

  14. Ghislaine Lloyd says:

    Hi the peanut utter fudge recipe calls for chocolate chips where is the peanut butter in the recipe and how does the chocolate chips not make it chocolate fudge Can you please clarify? thank you

    1. The Southern Lady says:

      This recipe is for chocolate fudge but it says in the entry and the recipe card: “Make this fudge peanut butter or butterscotch by just switching out the chips. This five minute fudge is so versatile and absolutely delicious.” I hope this helps! 🙂

  15. Best fudge I’ve ever made! Super easy and my family loved it! Just signed up for your newsletter! I just love your recipes.5 stars

  16. I ❤️ Chocolate says:

    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 expresso to up the chocolate flavor. This fudge came out absolutely perfect.5 stars