Five Minute Fudge This is how I make Five Minute Fudge. If for some reason it comes out too dry, make it again and knock a minute or two off the boil time. If it's two soft (even so it will still be good), add a minute.
Course Dessert
Cuisine American
Keyword Creamy Chocolate Fudge
Prep Time 10 minutesminutes
Cook Time 4 minutesminutes
Total Time 14 minutesminutes
Servings 24pieces
Author Cookie Madness
Cost 5
Ingredients
1teaspoonvanilla extract
1 ½cupsquality semi-sweet chocolate chips**
2cupsminiature marshmallows
½cuptoasted and chopped walnuts or pecansoptional
1 ⅔cupgranulated sugar(330 grams)
⅔cupevaporated milk
2tablespoonsunsalted butter
½teaspoonsalt
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 -- ⅓ and stir, add ⅓ and stir and ⅓ 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.
Notes
**Good quality chips are less likely to seize when you add the hot mixture. I like using Guittard.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.