My sister Margaret started making this five-minute fudge recipe when she was a kid. It's been a mainstay on the holiday sweets table ever since.
This page contains affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases when you purchase using the links on this page. It doesn't increase the price of the items for you, and it helps me cover the costs of bringing great recipes to you.
So quick and simple to make! Okay, maybe it's more like 15 minutes - tops! - but still, so easy. This recipe comes from my sister Margaret, who started making this five-minute fudge recipe when she was a kid. It's been a mainstay on the holiday sweets table ever since.
The magic of this fudge recipe in the marshmallows!
The key to the simplicity of Maggie's five-minute fudge recipe is using marshmallows! Because they're going to firm up again after we've melted them (off the stove) and mixed in the other ingredients, there's no need to monitor a candy thermometer. Yay!
Around since the 1880's, at least
Wikipedia says fudge as we know it began appearing during the 1880's, where it was a popular recipe at women's colleges. Mackinac Island, in Michigan, is famous for its fudge recipes and fudge shops, and fudge first appeared in shops there in 1887.
Additions to Maggie's Five-Minute Fudge Recipe
When it comes to add-ons for this fudge recipe, the sky is the limit. Here's some tasty ingredients for variations that you can add at Step 2 of the recipe:
- Chopped maraschino cherries - quarter or halve them and drain well.
- Peppermint extract - turn these into mint fudge by adding ½ teaspoon of peppermint extract.
- Marshmallows and nuts - add about ½ cup of chopped walnuts and about the same amount of mini-marshmallows to turn this into a Rocky Road fudge recipe.
- Crushed peppermint sticks - crush some candy canes and press them into the top of the fudge before it sets.
- Pretzel fudge - crush some pretzel sticks and mix them in to add a salty crunch to the sugary fudge - yum!
- Peanut butter - spread some smooth peanut butter out in little piles on wax paper, then freeze it. Freezing it will keep it from blending into the mixture so you'll have those little chunks of peanut butter to bit into.
- Peanut butter chips - Using chips vs plain peanut butter will add additional sugar to the fudge recipe. Mix a ½ cup in gently at the very last. They'll melt a little bit around the edges.
Craving something sugary? Try these recipes, too...
- Ultimate One-Bowl Chewy Brownie Recipe - just the right amount of fudginess and the perfect crispy layer on top!
- Peanut Butter Blossom Cookies - another holiday sweets table classic
- Insanely Easy Banana Bread - So easy and delicious, you'll want to make this as giveaways to friends and family
A fan favorite recipe here at The Unfussy Cook is Grilled Shrimp with Old Bay seasoning - give it a whirl, I just know you're going to love it!
Maggie's 5-Minute Fudge
- ⅔ cup evaporated milk
- 1⅔ cup granulated sugar
- 12 ounces semi-sweet chocolate chips
- 16 large marshmallows cubed
- 1½ cups chopped nuts walnuts are traditional, cashews make a nice change-up too
- 1 teaspoon vanilla extract
- Combine milk and sugar in a non-stick saucepan, and heat to boiling, stirring constantly. Reduce the heat to medium-low and continue cooking and stirring for another 5 minutes.
- Remove from heat and add the remaining ingredients while hot, stirring until the marshmallows are melted.
- Pour into a buttered 8 or 9-inch square baking pan. Allow to cool and set completely. Slice into desired serving size and serve.