The first time I made No Fail Five Minute Fudge, it took longer than five minutes and was a complete failure. At first I blamed the recipe, but the truth is it was my fault.
I’d halved the recipe and used a candy thermometer rather than the clock times used in the recipe. For most candies, going by the clock can be problematic and a candy thermometer is a better tool, but what I learned from this recipe and all chocolate chip/marshmallow type fudge recipes in general, is you can’t over-think them. You can make them better, though! For great results, use darker chocolate chips. Guittard Semisweet Chips and Ghirardelli Bittersweet chips work really well, as do Nestle’s (newish) Dark Chocolate Chips, which are less sweet than their regular semisweet. I’ve included a few more tips with the recipe and hope that those of you who have failed at no-fail fudge recipes will be successful with this one.
- 1 teaspoon vanilla extract
- 1 1/2 cups (9 ounces) good quality semi-sweet chocolate chips**
- 2 cups miniature marshmallows
- 1/2 cup toasted and chopped walnuts or pecans (optional)
- 1 2/3 cup granulated sugar
- 2/3 cup evaporated milk
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- Line an 8 inch metal pan with nonstick foil or regular foil. If using regular foil, then butter it.
- Put the vanilla, chocolate chips, marshmallows and nuts in a large mixing bowl and set aside.
- In a heavy 3 quart saucepan, combine the sugar, evaporated milk, butter and salt; bring to a rolling boil over medium heat, stirring continuously. Starting at when the mixture hits a boil, set the timer for 4 minutes, reduce heat to the lowest temperature at which the mixture will maintain the boil, then boil and stir until the timer rings.
- Remove from heat and gradually add the boiled mixture to chocolate chip mixture. I do this in thirds rather than all at once -- 1/3 and stir, add 1/3 and stir and 1/3 and stir until smooth.
- Pour into prepared pan. Let sit at room temperature for about an hour, then chill until 4 hours or overnight. Lift from pan and cut into 1-inch squares. Store in refrigerator or freezer in a sealed container.
After making this recipe as written, I took another shot at making half batch, loaf pan size versions and found that with the half batch, you only need to boil the sugar mixture for 1 minute.