Quick Five Minute Chocolate Fudge with sugar, butter, chocolate chips, marshmallows, pecans, and vanilla. Sweet, creamy, and done in no time.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

You ever have one of those days where you’re running around, stressed, and then—bam—you remember you promised to bring dessert? That’s exactly how this Five Minute Chocolate Fudge wandered back into my life. I was supposed to show up at a potluck, arms full of something impressive, and of course, I hadn’t planned ahead. Sound familiar?

Here’s the thing though—I grew up watching my aunt make this fudge every Christmas. She’d laugh while stirring the pot, wine glass balanced in the other hand, saying, “The marshmallows do all the work.” At the time, I thought she was joking. She wasn’t. The marshmallows really do the heavy lifting here. And you know what? When I made it last-minute, it turned out so creamy and rich that everyone at that potluck thought I’d been slaving over a stove all afternoon. Honestly? I didn’t correct them.

Here’s a quick peek at what’s inside:

Why You’ll Love This Five Minute Chocolate Fudge Recipe?

Here’s the magic: no candy thermometer, no scary “soft ball stage” instructions, none of that. You don’t need to be a candy maker. You just need a pot, some sugar, butter, chocolate chips, and those sneaky marshmallows. They melt down, bind everything together, and make you look like a dessert wizard.

And let me tell you—this isn’t the kind of fudge that feels heavy after one bite. It’s smooth, creamy, and melts in your mouth. It’s the kind of fudge you keep cutting into “just to even out the edges.” You’ve done that too, right?

Ingredient Notes:

Let’s break this down—because each thing has a job here:

Sugar – Sweetens (obviously), but it also sets the texture. Skip it, and you’re stuck with goo.
Evaporated Milk – Creamy, rich, and way better than regular milk for this. Learned that the hard way once.
Butter – One tablespoon. Feels tiny, but wow, it makes a difference. Adds that velvety finish.
Chocolate Chips – I use semisweet because I like balance, but if you’re a dark chocolate die-hard, go for it.
Marshmallows – The unsung heroes. They melt down and give the fudge its silky, chewy magic.
Pecans – Totally optional. Personally, I like the crunch against the creamy base.
Vanilla – A little warmth that ties it all together. Without it, the fudge feels… flat.

How To Make Five Minute Chocolate Fudge?

Step 1 – Get things bubbling
Butter, sugar, evaporated milk—toss it all in a saucepan and whisk. Keep it moving. Nobody likes grainy fudge, and this step is your insurance policy.

Step 2 – The boil
Let it boil for exactly five minutes. Not four. Not six. Five. That’s when the sugar properly dissolves. Skip this, and you’ll know why later.

Step 3 – The melt show
Take it off the heat, throw in your marshmallows and chocolate chips, and stir. Stir like you mean it. The marshmallows will vanish into silky, chocolatey perfection. And yeah, the smell? Dangerous.

Step 4 – Flavor time
Now toss in the vanilla and pecans. The vanilla brings warmth, the pecans bring texture—it’s the balance you didn’t know you needed.

Step 5 – Chill out
Butter a pan (I go with 9×9) and pour in your fudge. Smooth the top, pop it in the fridge, and wait. The hardest part is not poking it every five minutes to see if it’s set.

Once it’s firm, slice into squares. Or uneven rectangles. Or just grab a fork and go at it. No judgment here.

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Storage Options:

Here’s the thing about fudge—it should last a week in the fridge, but in my house, it rarely makes it that long. If you want to save some for later (or hide it from the kids), stash it in the freezer. It’ll keep for up to three months. Honestly, frozen fudge is kinda amazing straight from the freezer—like little chocolatey jewels.

Variations and Substitutions:

Want to make it your own? Go for it:

Nut-free: Leave out the pecans. Or swap in crushed pretzels for salty crunch.
Holiday twist: Sprinkle crushed candy canes on top while it’s setting. Instant Christmas.
Boozy: Stir in a splash of bourbon or Kahlúa with the vanilla. Adults-only fudge, baby.
Dark and moody: Swap semisweet chips for dark chocolate. Richer, bolder, and maybe a little more “grown-up.”

What to Serve with Five Minute Chocolate Fudge?

This fudge doesn’t really need anything, but here’s what I love:

A cup of strong black coffee—it balances the sweetness perfectly.
A scoop of vanilla ice cream with warm fudge squares on top. Heaven.
Add it to a dessert board with cheeses, fruits, and nuts. Sounds odd, but it’s a showstopper at parties.

Frequently Asked Questions:

Can I use mini marshmallows instead of big ones?
Yep, and they melt even faster.

My fudge came out grainy—what happened?
You probably didn’t boil the sugar long enough. Stick to that five-minute mark next time.

Can I double the recipe?
Definitely. Just use a bigger pan, or you’ll end up with fudge bricks. Delicious, but comically thick.

And that’s it—Five Minute Chocolate Fudge that’s easy, rich, and impressive without the headache. It’s one of those recipes you’ll keep tucked away for when you need a dessert fast but don’t want to look like you cut corners.

So tell me—are you team nuts in fudge or team keep it smooth?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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