This 5-Minute Chocolate Fudge is the ultimate quick and classic treat — made with real butter, chocolate chips, marshmallows, and pecans for a melt-in-your-mouth experience. It’s rich, silky, and perfectly sweet, with a touch of crunch that makes each bite divine.
Have you ever craved something chocolatey but didn’t want to spend hours baking? 💭
What’s your favorite quick dessert when those late-night sweet cravings hit?
Do you prefer your fudge smooth and creamy or with a crunchy nut twist?
The best part? It comes together in just five minutes — no candy thermometer, no fuss, just pure chocolate happiness.
Ingredients
- 2 tablespoons butter (unsalted preferred)
- ⅔ cup (160 ml) evaporated milk
- 1⅔ cups (330 g) granulated sugar
- ½ teaspoon salt
- 2 cups miniature marshmallows (about 100 g)
- 1½ cups (270 g) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- ½ cup (60 g) chopped pecans or walnuts
Step-by-Step Instructions
Step 1: Make the Fudge Base
In a medium saucepan, combine:
- butter,
- evaporated milk,
- sugar,
- and salt.
Place the saucepan over medium heat, stirring constantly until the mixture begins to boil gently.
Once boiling, continue to cook for 4–5 minutes, stirring the entire time to prevent sticking or burning.
Tip: The mixture should become slightly thicker and glossy — that’s when it’s ready to move to the next step.
Step 2: Mix in the Chocolate & Marshmallows
Remove the pan from heat. Immediately add:
- the miniature marshmallows,
- chocolate chips,
- vanilla extract,
- and chopped pecans (or walnuts).
Stir continuously for about 1 minute, or until the marshmallows melt completely and the mixture becomes smooth, thick, and creamy.
This step gives the fudge its velvety texture.
Step 3: Set the Fudge
- Butter an 8-inch (20 cm) square pan or line it with parchment paper for easy removal.
- Pour the hot fudge mixture into the pan and spread it evenly with a spatula.
- Let it cool at room temperature for about 1 hour, or until fully set.
Optional: For faster setting, refrigerate for 30–45 minutes — but room temperature cooling gives a smoother finish.
Step 4: Slice and Serve
Once the fudge has set, cut it into small squares using a sharp knife.
Serve immediately, or store in an airtight container at room temperature for up to 1 week.
Each piece is perfectly soft, chewy, and deeply chocolatey, with the delightful crunch of pecans in every bite.
Quick Recipe Facts
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Cooling Time: 1 hour
- Total Time: ~1 hour 10 minutes
- Yield: ~36 small squares
- Calories: ~120 kcal per piece
Tips for Perfect Fudge Every Time
- Use high-quality chocolate chips for the smoothest flavor.
- You can swap pecans for almonds, hazelnuts, or pistachios.
- For extra flavor, add a sprinkle of sea salt or espresso powder before cooling.
- Store in the refrigerator if your kitchen is warm — it keeps the fudge firm and fresh.
Do you like your fudge plain or with nuts?
What’s your favorite holiday treat that takes under 10 minutes?
Would you add caramel or sea salt to this recipe?