Let’s be honest—no holiday feels complete without fudge on the table. But if you’re anything like me, the idea of standing over the stove for ages, stirring and stressing over temperatures, is enough to skip it altogether.

That’s why this 5-Minute Fudge recipe has become my go-to sweet treat. Originally inspired by one of my longtime favorites, Paula Deen, this recipe proves you don’t need a candy thermometer or a ton of time to whip up something decadent.

 

It’s perfect for busy holiday baking, potlucks, last-minute gifts, or just a personal chocolate fix after dinner. Best of all? You probably have most of the ingredients in your kitchen already.

 

 

Ingredients

• 1 ⅔ cups white granulated sugar
• ⅔ cup evaporated milk
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• 1 (6 oz) package milk chocolate chips
• 16 large marshmallows
• 1 teaspoon pure vanilla extract
• 1 cup chopped nuts (optional but recommended)

 

 

How to Make 5-Minute Fudge

1. Start the base:
   In a medium saucepan, combine the sugar, evaporated milk, butter, and salt. Bring to a gentle boil over medium heat and cook for exactly 5 minutes, stirring continuously.
2. Add chocolate:
   Stir in the chocolate chips and continue stirring until completely melted and smooth. Then remove from heat.
3. Mix in the good stuff:
   Quickly add the marshmallows, vanilla extract, and chopped nuts. Stir vigorously until everything is fully combined and the marshmallows are melted into the mixture.
4. Set & slice:
   Pour the hot fudge mixture into a greased or lined 8×8-inch pan. Let it cool at room temperature, then cut into squares and serve.

 

Why This Recipe Works

• Ready in 5 minutes—no long cooking or fancy equipment
• Budget-friendly ingredients
• Rich and creamy texture with just the right sweetness
• Easily customizable with dark chocolate, peanut butter, or flavored extracts

 

 

This 5-minute fudge is dangerously easy to make. Once you try it, you’ll find yourself making it not just for holidays, but anytime a chocolate craving strikes. Keep it bookmarked—you’ll thank yourself later!