Classic 5-Minute Chocolate Fudge Recipe

Perfect Timing and Yield

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Setting Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 36 squares (1-inch each)

Ingredients

For US Measurements:

• 1⅔ cups white sugar
• ⅔ cup evaporated milk
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• 6 ounces milk chocolate chips (about 1 cup)
• 16 large marshmallows
• 1 teaspoon pure vanilla extract
• 1 cup chopped nuts (optional)

For European Measurements:

Spicy Energy Dessert in 5 Minutes

• 335g white sugar
• 160ml evaporated milk
• 15g unsalted butter
• 2.5g salt
• 170g milk chocolate chips
• 16 large marshmallows (approximately 160g)
• 5ml pure vanilla extract
• 120g chopped nuts (optional)

Essential Equipment

• Medium-sized heavy-bottomed saucepan
• Wooden spoon or heat-resistant silicone spatula
• 8-inch (20cm) square baking pan
• Parchment paper or aluminum foil
• Cooking spray or additional butter for greasing

Detailed Instructions

1. Preparation Phase
   I always start by preparing my workspace. I line an 8-inch square pan with parchment paper or aluminum foil, leaving overhang for easy removal. I then lightly grease the lining with cooking spray or butter.
2. Creating the Base Mixture
   In my medium saucepan, I combine the sugar, evaporated milk, butter, and salt. I place this over medium heat, stirring constantly with my wooden spoon. This constant motion prevents the mixture from sticking or burning.
3. Reaching the Perfect Temperature
   I continue stirring until the mixture comes to a boil. This usually takes about 4-5 minutes. The key here is patience – rushing this step can result in grainy fudge.
4. Incorporating the Chocolate
   Once boiling, I add the chocolate chips and stir continuously until they’re completely melted and the mixture is smooth and glossy. This typically takes about 2 minutes.
5. Adding the Finishing Touches
   I remove the pan from heat and immediately add the marshmallows, vanilla extract, and nuts (if using). I stir vigorously until the marshmallows are fully melted and incorporated. This creates the signature smooth, creamy texture.
6. Setting the Fudge
   Working quickly, I pour the mixture into my prepared pan. I use my spatula to smooth the top, ensuring an even thickness throughout.

Setting and Storage

Allow the fudge to cool completely at room temperature, which typically takes about 2 hours. Once set, I lift it out using the parchment paper overhang and cut it into 36 one-inch squares.

Storage Tips

Store in an airtight container:

• Room temperature: Up to 1 week
• Refrigerated: Up to 2 weeks
• Frozen: Up to 3 months

Nutritional Information

(Per 1-inch square, without nuts)

Burn Belly Fat Like Crazy

• Calories: 75
• Total Fat: 2.5g
• Saturated Fat: 1.5g
• Cholesterol: 2mg
• Sodium: 35mg
• Total Carbohydrates: 14g
• Sugar: 13g
• Protein: 0.5g
• Fiber: 0.2g

Expert Tips for Perfect Fudge

To achieve the best results, I recommend:

• Using room temperature marshmallows for better melting
• Having all ingredients measured and ready before starting
• Stirring constantly throughout the cooking process
• Avoiding making this on particularly humid days
• Using high-quality chocolate chips for superior taste

This classic fudge recipe has stood the test of time because it consistently delivers exceptional results while requiring minimal effort. Whether you’re making it for a holiday gathering, gift-giving, or simply to satisfy a sweet craving, this recipe promises to become a favorite in your collection of trusted desserts.