Easy to follow photo instructions for great ultra simple 5 Minute Fudge. An excellent and easy fudge for the holiday season. Everybody will ask for the recipe.
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-edited and a few photos borrowed from the crock pot fudge post to illustrate points.
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.
Since then it 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.
My Rating
A very easy five.
Notes on 5 Minute Fudge:
The Ingredients:
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.
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. Use white chocolate chips for white fudge. Add some currants, and you decide just have fun with it. And gift away. 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.
Variations of this recipe
Start with a medium non-stick saucepan over low or medium-low heat.
Add 12 oz package of semi-sweet chocolate chips, 9 oz of butterscotch morsels and one 14 oz can of sweetened condensed milk. 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. Use a round 9-inch pan if making a wreath then butter the round pan well.
When fudge is completely melted (about 5 minutes) add one teaspoon vanilla and mix. Remove from heat and add 8 oz of walnuts. Other things can be substituted or added here.
Place into your prepared pan.
Decorating the wreath version
Decorate as you wish. Do this quickly since the fudge will set up fast. Cool for 20-30 minutes in a refrigerator. If you do a wreath, set the pan in hot tap water to loosen for 2-3 minutes and pop out of the pan.
OR
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| Servings | Prep Time |
| 32 one oz serving | 5 minutes |
| Cook Time |
| 5 minutes |
|
|
| Easy to follow photo instructions for great ultra simple 5 Minute Fudge. An excellent and easy fudge for the holiday season. Everybody asks for the recipe.
|
- 12 oz semi-sweet chocolate chips
- 9 oz butterscotch morsels
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla
- 8 oz walnuts
- decorations of your choice
- Start with a medium non-stick saucepan over low or medium-low heat.
- Add 12 oz package of semi-sweet chocolate chips, 9 oz of butterscotch morsels and one 14 oz can of sweetened condensed milk. 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. Use a round 9-inch pan if making a wreath then butter the round pan well.
- When fudge is completely melted (about 5 minutes) add one teaspoon vanilla and mix. Remove from heat and add 8 oz of walnuts. Other things can be substituted or added here.
- Place into your prepared pan. Either a square or round pan.
- Decorate as you wish. Do this quickly since the fudge will set up fast. Cool for 20-30 minutes in a refrigerator.
- If you do a wreath, set the pan in hot tap water to loosen for 2-3 minutes and pop out of the pan.
Pro Tips:
- Quality matters and use good ingredients.
- If you wish, you can use all chocolate chips instead of part butterscotch.
- A nine-inch square pan lined with parchment paper or a well buttered 9-inch round pan.
- If using parchment paper. A few dots of butter helps hold it in place.
- 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.
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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. Rating is done by clicking on the stars above.
Originally Published December 21, 2011
Arden Kervin
time is time is time
Nancy
I love fudge but am not a fan of butterscotch…Can I just leave out the 9 ounces of butterscotch and make as per recipe without them? Or should I substitute 9 ounces semisweet chocolate chips instead to balance out the recipe? Thanks for any help on this.
DrDan
Hi Nancy,
I’m sure that would be fine to substitute but I would not just leave it out. I just published a crock pot fudge and many similar recipes just use 2 bags of semisweet with the one can of sweetened condensed milk plus vanilla. So 12 +9 or 12 +12 oz either should work fine.
Dan
MK
This is an easy 5….,if you add a 1/2 cup of currants which is actually in the original recipe. People LOVE this and think there is alcohol in the fudge. It’s the currants that provide that taste. And I use pecans rather than walnuts. So YUMMY!!