Five Minute Fudge
Ingredients
- 2/3 cup Carnation milk (small serving can)
- 1 2/3 cups sugar
- 1/2 tsp salt
- 1 1/2 cup small marshmallows
- 1 1/2 cup chocolate chips
- 1 tsp vanilla extract
- 1/2 cup chopped nuts
Step-by-Step Instructions
- Over medium heat combine in saucepan the Carnation milk, sugar and salt.
- Heat to boiling and cook for 5 minutes stirring constantly.
- Remove from heat and add 1 1/2 cups small marshmallows, 1 1/2 cups chocolate chips, 1 teaspoon vanilla, and 1/2 cup chopped nuts.
- Stir 1 to 2 minutes or until the marshmallows melt and mixture is smooth. Pour into buttered 8x8 or 9x9 inch pan.
- Allow to cool completely at room temperature, about 1 hour, then cut into squares.
Common Problems and Solutions
Q: Why is my fudge grainy?
A: The sugar mixture wasn't stirred constantly during the 5-minute boil, or it boiled too rapidly. Keep the heat at medium and stir continuously to prevent sugar crystals from forming.
Q: Can I make this without nuts?
A: Absolutely! Just leave them out or replace with mini chocolate chips, toffee bits, or dried cherries for variety.
Q: My fudge didn't set up - what happened?
A: The mixture likely didn't reach a full rolling boil, or wasn't boiled for the full 5 minutes. The sugar needs to dissolve completely and reach the right temperature to set properly.
Tips and Techniques
Use a heavy-bottomed saucepan to prevent scorching, and have all your ingredients measured and ready before you start - once you remove it from the heat, you need to work quickly before the mixture starts to set.
Ingredient Substitutions
- chocolate chips: chopped dark chocolate or white chocolate chips
- chopped nuts: pecans, walnuts, or peanuts
- evaporated milk: half-and-half or heavy cream
Equipment Needed
- Heavy-bottomed saucepan (2-quart or larger)
- Wooden spoon for stirring
- 8x8 or 9x9 inch pan (buttered or lined with parchment)
Historical Context
This style of no-fail fudge became popular in the 1960s when marshmallow-based recipes started appearing on evaporated milk cans. It solved the biggest problem with traditional fudge - eliminating the need for precise candy-making temperatures.
