No Fail Five Minute Fudge from Carnation is one of my favorite fudge recipes. It’s my go-to recipe when I have some marshmallows and perhaps half a can of evaporated milk to use up. Now the truth is, I have ruined this “no fail” recipe a time or two — usually because I’ve tried to halve it and make it in a loaf pan or some shenanigans like that. With fudge, any changes in equipment, pan size, ingredients, etc. can change the outcome of the recipe, so fudge takes some practice. With this particular recipe its best to err on the side of under-cooking rather than over, unless you like grainy fudge.
For great results, the key is to use darker chocolate chips. Guittard Semisweet Chips and Ghirardelli Bittersweet chips work really well, as do Nestle’s 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.
No Fail Five Minute Fudge
Ingredients
- 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
Instructions
- Line an 8 inch metal pan with foil and grease with some butter.
- 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 when the mixture hits a boil, set the timer for 4 minutes and reduce heat to the lowest temperature at which the mixture will maintain the boil, then boil gently until 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.
You worked in the test kitchen at Carnation? That sounds like a very fun job.
I think the secret to this recipe is just coordinating the time, temp and right pot, but overall it’s more forgiving than other fudge recipes. I like it a little better than Fantasy Fudge because it’s not quite as sweet.
I have been making this Carnation Fudge since 1982 or 83 when I worked in the test kitchens at Carnation in Los Angeles. One Christmas season in the test kitchen I made 12 batches in a day or maybe it was 2.
Anyway I cook it 4 minutes and 20 seconds with a medium boil to make it come out perfect. But it is tough without using a thermometer.
In fact I keep it on medium on my gas stove from the start. This year I got distracted and needless to say I had an overcooked batch!
I’ve never given up anything for Lent but the Internet says you have to go without it for 40 days. That’s really not so bad. At least you’re not doing something crazy like giving up sugar completely ;).
Anna, this fudge looks delicious, but I gave up chocolate for Lent. Don’t feel badly for me though, I’m celebrating National Sticky Bun Day with a warm fresh batch of sticky buns bought from the Amish bakers at our farmers’ market.