As easy as fudge recipe gets. With just a few ingredients and 5 minutes, you have great homemade fudge. Just follow these simple step by step photo instructions.
Editor’s Note: This post was way overdue for a facelift and has been updated with expanded text and more detailed instructions. Photos have been re-shot.
An excellent and easy fudge for the holiday season. Everybody will ask for the recipe.
While this recipe seems to be all over the internet, we first saw it when Rachael Ray was on Oprah, and Rachael Ray Throw a Holiday Party many years ago. So we frequently call it Rachael Ray’s 5 Minute Fudge
Since then, this easy fudge has been a Christmas tradition at our house. It’s been made for presents and cookie exchanges along with extra for the family.
We usually create Christmas Wreaths as gifts with it. But it is equally great standard fudge.
A very easy five.
Pro Tips: Notes on 5 Minute Fudge
Originally this recipe calls for a bag each of chocolate chips and butterscotch chips. This is my preferred version, but you may use all chocolate if you wish.
Butterscotch chips seem to not melt as well as they did years ago. So if you go with butterscotch chips, at the end you will need to spend a few minutes smashing them to get the last few to combine.
In this recipe, quality matters so use chocolate and sweetened condensed milk that you trust.
Making a Fudge Wreath
You can make a fudge wreath by using a 9 inch round pan. Butter the pan will then place the can from the condensed milk in the center covered with plastic wrap.
Add the fudge. Decorate as you want. Let cool then remove from pan. You may need to set the pan in warm water to loosen the fudge.
Decorate as you wish. Some candied cherries in red and green are nice. I put some walnuts on top along with some red and green sprinkles.
The stove and the pan
The original recipe used low heat. Low on my stove is very low, so I used medium-low.
A non-stick pan is highly recommended.
Of course, you don’t have to make a wreath, a 9X9 pan works fine. I like to line my dish with crossing parchment paper but a good coat of butter will work. You might need to set the dish in hot water for a few minutes to remove the fudge.
Start with a medium non-stick saucepan over low or medium-low heat. I have both chocolate and butterscotch chips pictured but two bags of chocolate chips will be what most people will use.
Add two bags of chips and one 14 oz can of sweetened condensed milk to a non-stick pan, Stir continuously until all is melted and mixed.
While the mix is melting, prepare a pan for the fudge. You may use a 9X9 square pan with some parchment paper.
When fudge is completely melted (about 5 minutes) remove from heat. If you used butterscotch chips, you may need to smash a few that did not melt completely. Add one teaspoon vanilla and mix. Add 1 cup of chopped walnuts. Other things can be substituted or added here.
Place into your prepared pan.
Allow to cool. Then cut into serving pieces.
- 24 oz semi-sweet chocolate chips - May substitute one bag of butterscotch chips for half the chips
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla
- 1 cup walnuts - chopped
- Start with a medium non-stick saucepan over low or medium-low heat.
- Add two bags of chips. You may use two 12 oz bags of chocolate chips or substitute one bag of butterscotch chips for one of the chocolate.
- Add one 14 oz can of sweetened condensed milk to a non-stick pan. Stir continuously until all is melted and mixed.
- While the mix is melting, prepare a pan for the fudge. You may use a 9X9 square pan with some parchment paper. Or coat with butter.
- Remove from heat. If you used butterscotch chips, you may need to smash some partly melted chips to finish combining.
- Add one teaspoon vanilla and mix. Add 1 cup of chopped walnuts. Other things can be substituted or added here.
- Place into your prepared pan and smooth.
- Allow to cool. Then cut into serving pieces.
- Quality matters, use good ingredients.
- You can use 2 bags of chocolate chips or one bag each of chocolate and butterscotch.
- If using butterscotch chips, they don't melt as well as chocolate and will need to be smashed some at the end.
- A nine-inch square pan lined with parchment paper or a well buttered.
- If using parchment paper, a few dots of butter helps hold it in place.
- If using a buttered dish, the setting it in warm water for a few minutes will loosen the fudge for removal.
- Decorate of desired immediately after placing in pan.
- Cool before removing from pan. You may need to set the pan in hot water to loosen the fudge.
- For fudge wreath instructions, see the text of the post.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published December 21, 2011