No Fail Five Minute Fudge
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.
Servings 24 pieces
Cost 5
Ingredients
- 1 teaspoon vanilla extract
- 1 ½ cups quality semi-sweet chocolate chips**
- 2 cups miniature marshmallows
- ½ cup toasted and chopped walnuts or pecans optional
- 1 ⅔ cup granulated sugar (330 grams)
- ⅔ 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 -- 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.
