5 Minute Fudge Recipe – Cozy, Melty Chocolate That Comes Together in Minutes

Introduction

The kitchen smells like warm sugar and chocolate — a smell that always pulls me back to chilly afternoons wrapped in a sweater. I make this 5 Minute Fudge when I crave comfort fast, and it rarely lasts more than a day. While I stir the pot and watch the glossy chocolate fold into clouds of marshmallow, I feel like a kid sneaking a treat. If you love quick sweets, you might also enjoy this one-pan chocolate fudge I tried last winter. Meanwhile, let’s get cozy and make something simple and unforgettable.

Why You’ll Love It

• Quick and easy to make, so you get warm fudge fast.
• Comforting homemade flavor that tastes like hugs.
• Made with simple ingredients you probably already have.
• Great for any occasion — from last-minute guests to holiday trays.
• Always a crowd-pleaser with its melty, chewy texture.

Ingredients You’ll Need

• 1 2/3 cups white sugar
• 2/3 cup evaporated milk — gives extra creaminess and depth.
• 1 Tbsp unsalted butter — use unsalted butter so you can control the salt.
• 1/2 tsp salt
• 1 (6-oz) package milk chocolate chips — pick a good-quality chip for richer flavor.
• 16 large marshmallows — they add that soft, pillowy texture.
• 1 tsp pure vanilla extract
• 1 cup chopped nuts — walnuts or pecans work beautifully.

How to Make It

1. Gather your pot, a wooden spoon, and a 8×8 or 9×9 pan lined with parchment or lightly greased. Then measure everything so you’re ready.
2. Combine sugar, evaporated milk, butter, and salt in a medium saucepan. Stir briefly to mix.
3. Bring mixture to a boil over medium heat, and then lower slightly so it holds a steady boil. Stir constantly for 5 minutes. You’ll hear a soft sizzle, and the mixture will thicken and smell sweet and toasty.
4. Remove from heat and add the chocolate chips. Stir until the chips melt and the mixture becomes glossy and smooth.
5. Immediately stir in the marshmallows, vanilla, and chopped nuts. The marshmallows will soften and fold into the chocolate, creating a slightly chewy texture.
6. Pour the warm fudge into your prepared pan and spread it evenly. Let it cool at room temperature until set, or pop it in the fridge to speed things up. Then cut into squares and enjoy.

Kitchen Tips

• For a faster cool-down, place the pan in the fridge for 20–30 minutes, but not longer than an hour so it stays tender.
• If your chocolate seizes or the mixture looks grainy, keep stirring off the heat — the marshmallows and vanilla usually smooth it out. Also, a splash more evaporated milk can bring it back.
• Try a twist: stir in a handful of crushed peppermint or a swirl of peanut butter for a fun variation. For more ideas along these lines, check out this chocolate oatmeal fudge bars recipe.

Serving Ideas

Serve this fudge at family dinner, Sunday brunch, or a cozy night in. For holidays, arrange squares on a pretty plate and sprinkle extra chopped nuts or a light dusting of cocoa. Pair with bold coffee or a glass of cold milk to balance the sweetness. If you want a savory contrast, serve small slices alongside a warm sandwich like a falafel and sweet potato sandwich for a surprising combo.

Storing & Leftovers

• Store in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
• To soften chilled fudge, let it sit at room temperature for 15–20 minutes before serving.
• Leftover idea: crumble over vanilla ice cream or layer between cookies for an indulgent sandwich.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors settle.

Q: Can I swap any ingredients?
A: Of course! Use what you have — try dark chocolate chips, or leave out the nuts for a nut-free treat. Also, you can use a different milk for a slight change in texture.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic makes the softest bites. However, chilled squares are easier to slice and share.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that rich, fragrant smell — that tells you the sugar and milk have cooked just right for this 5 Minute Fudge.

Final Thoughts

This 5 Minute Fudge is one of those small traditions that brightens ordinary days. For me, it’s the soundtrack of a wooden spoon and the warm, sweet air that makes any afternoon feel like a holiday. Try it, then make it yours with a tiny twist — a pinch of sea salt on top or a handful of crushed candy. If you love quick sweets, you might also enjoy a bright smoothie while the fudge cools, like this quick banana smoothie or a seasonal pumpkin pie smoothie. I hope this recipe brings a little warmth to your kitchen and a lot of smiles — enjoy your 5 Minute Fudge.

Conclusion

If you’re curious about other short-cut fudge methods, take a look at this Easy 5-Minute Fudge Recipe (Just 3 Ingredients) for a different take. Also, this version from FIVE MINUTE FUDGE – The Southern Lady Cooks offers a comforting, old-fashioned approach that complements our cozy recipe.

5 Minute Fudge

Quick and easy homemade fudge infused with chocolate and marshmallows, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 16 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Fudge Base

• 1 2/3 cups white sugar
• 2/3 cup evaporated milk Gives extra creaminess and depth.
• 1 Tbsp unsalted butter Use unsalted butter to control the salt.
• 1/2 tsp salt
• 1 (6-oz) package milk chocolate chips Pick a good-quality chip for richer flavor.
• 16 large marshmallows They add that soft, pillowy texture.
• 1 tsp pure vanilla extract
• 1 cup chopped nuts Walnuts or pecans work beautifully.

Method

 

Preparation

1. Gather your pot, a wooden spoon, and an 8x8 or 9x9 pan lined with parchment or lightly greased. Then measure everything so you’re ready.
2. Combine sugar, evaporated milk, butter, and salt in a medium saucepan. Stir briefly to mix.
3. Bring mixture to a boil over medium heat, and then lower slightly so it holds a steady boil. Stir constantly for 5 minutes.
4. Remove from heat and add the chocolate chips. Stir until the chips melt and the mixture becomes glossy and smooth.
5. Immediately stir in the marshmallows, vanilla, and chopped nuts.
6. Pour the warm fudge into your prepared pan and spread it evenly. Let it cool at room temperature until set, or pop it in the fridge to speed things up.
7. Cut into squares and enjoy.

Notes

For a faster cool-down, place the pan in the fridge for 20–30 minutes, but not longer than an hour. If your chocolate seizes or the mixture looks grainy, keep stirring off the heat. A splash more evaporated milk can help smooth it out. Try variations like adding crushed peppermint or a swirl of peanut butter.