Five Minute Fudge

Share on Facebook2kPin on Pinterest165.9kShare on Google+11Tweet about this on TwitterShare on Yummly491Share on StumbleUpon1Email this to someone
It doesn't get much faster, easier, or sinfully delicious than this Five Minute Fudge.  Even Jimmy Fallon talked about it on The Tonight Show!

It doesn’t get much faster, easier, or sinfully delicious than this Five Minute Fudge.  Even Jimmy Fallon talked about it on The Tonight Show!

Five Minute Fudge | Self Proclaimed Foodie

Edit: I made this fudge last year for the holidays as I do for every year. I popped in to edit the post to show how Jimmy Fallon recently poked fun at it on The Tonight Show. I love Jimmy Fallon and am absolutely thrilled that he mentioned my recipe. That moment will definitely live on as one of my highlights!

It doesn't get much faster, easier, or sinfully delicious than this Five Minute Fudge.  Even Jimmy Fallon talked about it on The Tonight Show! 

I, too, think its hilarious that Pinterest added my prep time and my cooking time to give a total of 9 min. Pinterest obviously doesn’t understand how efficient I am in the kitchen and that my prep time and cooking time usually happen simultaneously!It doesn't get much faster, easier, or sinfully delicious than this Five Minute Fudge.  Even Jimmy Fallon talked about it on The Tonight Show!

Okay… back to your regularly scheduled post:

Welcome to day one of my 12 Days of Holiday Treats!  What better way to start off than by sharing my fudge recipe with you, right?

12 Days of Holiday Treats | Self Proclaimed Foodie

I’ve been making and eating this fudge pretty much my entire life. I think its how my grandma made it, or at least that’s what I remember, but I’m not entirely sure. Does it really take five minutes to make? Well, I suppose that depends on how quick you are with a spoon.  Did I time myself?  No.  Did I think Five Minute Fudge was a catchy title?  Yes.  Is it in any way, shape, or form healthy?  Nope. Should you make this fudge and will everyone love it?  Duh.

Five Minute Fudge | Self Proclaimed Foodie

I make Christmas cookies every year. Then, I package them up and send them off to my family. Who are the lucky recipients?  I have a waiting list of about 27 people, but the folks who always get them are

1) my grandpa – who is 97 years old and has a bigger sweet tooth than anyone I’ve ever seen

2) my dad – who tells me every year he shouldn’t have them, and I know he shouldn’t, but I send them anyway

3) my sister – who always gives me honest critique and ranks them in preferred order, yet 100% of them never fail to be eaten

4) my stepson – who is a proud young Marine and burns like 16,750 calories a day

Five Minute Fudge | Self Proclaimed Foodie

When I make these holiday treats to share with family and friends, I try to mix up a few of the recipes I choose to make each year to add some variety, but this fudge happens every single year. Why? Because its delicious, of course. But why else?  Because by the time I’m cursing the beautiful, yet ever so time consuming, cookies that I had to mix, refrigerate, roll, cut, shape, frost, and try not to burn because I got distracted… I start cursing the holiday treat making process.  But, this quick and easy fudge always restores my faith and redeems the entire process because it yields a ton, people love it, and its downright quick and easy. The biggest problem I have with this fudge is the inability to keep it out of my mouth.

Five Minute Fudge | Self Proclaimed Foodie

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

If you love sinfully delicious, easy to make, and definitely-not-healthy-but-who-cares treats, be sure to check out these Self Proclaimed Foodie favorites:

Granny's Monkey Bread | Self Proclaimed Foodie

Bacon Jalapeño Mac n Cheese | Self Proclaimed Foodie

Brown Butter Brownies | Self Proclaimed Foodie

4.7 from 12 reviews
Five Minute Fudge
 
Prep time
Cook time
Total time
 
It doesn't get much faster, easier, or sinfully delicious than this Five Minute Fudge.
Author:
Recipe type: dessert
Yields: ~80 pieces
Ingredients
  • 32 ounce bag powdered sugar (about 8 cups)
  • 1 cup unsweetened cocoa powder
  • 1 cup unsalted butter (2 sticks)
  • 1/2 cup milk
  • 1 1/2 cups raw walnuts
  • 2 tablespoons vanilla
Instructions
  1. Line a baking sheet or casserole dish with foil.
  2. In a large bowl, combine powdered sugar and cocoa powder and stir until they seem reasonably well mixed.
  3. There are two options for heating the dairy. If you prefer to use the microwave, add butter and milk to powdered sugar and cocoa and microwave on high until the butter is completely melted, 2-4 minutes. If you prefer to heat on the stove, heat butter and milk over medium heat, swirling pan occasionally, until melted, about 4 minutes. Then add melted mixture to powdered sugar and cocoa. I've made this fudge both ways - it turns out the same using either method.
  4. Stir hot melted butter and milk into the sugar and cocoa mixture until very well combined. You need to work fast because you want to spread the mixture while its still hot, but you want every spec of sugar to be well incorporated.
  5. Once chocolate mixture is thoroughly mixed, stir in walnuts and vanilla.
  6. Immediately pour warm fudge into prepared dish and spread to desired thickness. I only used about 60% of the surface of my baking sheet and made a 10x10 inch square with my fudge. It will only spread as far as you want, so make it as thick as you'd like the individual pieces to be.
  7. Allow to fully set at room temperature. Our house is always freezing, so it didn't take much time. If you live in a warm house, it may take several hours or even a bit of refrigeration.
  8. Lift foil out of dish and transfer fudge to a cutting board. Use a sharp knife to cut squares.
  9. Store in airtight container.

 

It doesn't get much faster, easier, or sinfully delicious than this Five Minute Fudge. Even Jimmy Fallon talked about it on The Tonight Show!
Share on Facebook2kPin on Pinterest165.9kShare on Google+11Tweet about this on TwitterShare on Yummly491Share on StumbleUpon1Email this to someone

Comments

  1. Joni says

    Hello there! Thank you for sharing this great recipe! I was looking for a fudge recipe to make for my grandpa (84) who does NOT try new things. So I wanted to make an old fashioned tasty walnut fudge and this looks great! My mom always made the “fantasy fudge” on the back of the marshmallow creme jar which was nice when I was a kid but not exactly my taste now that I’m all growed up! I didn’t know that you could make fudge with cocoa. No heavy cream, marshmallow creme, chocolate chips. So anyway, thank you ma’am! Merry Christmas!

    • spfoodie says

      Thanks for the comment! I send this fudge to my grandpa (97( every year and he loves it!!! You’ll totally love the taste and how easy it is. -Krissy

  2. Alicia says

    I made this fudge last night and followed all the directions exactly and my fudge never set. It is almost like a creamy peanut butter texture. What could I have done wrong? I also tried putting it in the fridge before I went to bed and still got up to the same consistency. (It tastes really good though, and so far is approved by my 2 year old. I just wish it was stiff enough to cut and serve.)

    • spfoodie says

      Oh boy. I’m not sure. I’ve made it this way year after year and it always sets. What elevation do you live at? I live pretty close to sea level… I wonder if that could have anything to do with it? Was your butter just to the point of fully melted or did it get too hot you think? I’m glad your son liked it… but you definitely want it to set, otherwise you basically have really good frosting. -Krissy

        • spfoodie says

          Hi Niki, I’m sorry to hear that! I just went over the recipe again to make sure I didn’t make any errors and it was written exactly as I had made it and the fudge turned out perfect. I’ve been making it the same way for years and have never had it not set. I’ve also had a lot of people make it and comment that it turned out perfectly. I do keep my house rather cold so that may be a factor. I also have heard that this type of fudge sets better if the butter and milk get very hot. If your butter wasn’t totally melted and you let it finish melting while you stirred it into the fudge, that may be a factor. If not, and you’re willing to try again, you could try using one additional cup of powdered sugar. Sorry it didn’t work for you! Krissy

          • Kim says

            If you used margarine or oleo, it won’t work. Has to be real butter. The water content on the fake stuff is too high. At least that’s been my experience from when I was first learning to make candy.

          • spfoodie says

            Interesting! I wonder if the couple of folks who commented it about not setting used margarine instead. I didn’t even think about that possibility because margarine grosses me out! Thanks for commenting, Kim. -Krissy

    • spfoodie says

      I’ve never made it with canned condensed milk, but I honestly don’t know why it wouldn’t work. If you try it, will you let me know how it turns out? Thanks! Krissy

      • Gwendy says

        Thanks so much for the recipe. Just made it and I can’t believe it came out of the bowl set up! I had to use a spatula to push it into the pan. I have been trying the cooked fudge recipes for years and they always fail. Thanks again, nice to find one that works. I almost feel like I’m cheating! 🙂

  3. Leanne says

    Made this last night was easy and came out perfect. I want to make peanut butter chocolate fudge next. Is there a way that is just as easy?

    • spfoodie says

      Awesome! Thanks for letting me know, Leanne! You know, I haven’t made peanut butter fudge yet but now you’ve given me something to add to my list! I’m willing to bet you can just swirl it in instead of using nuts, but I can’t say with certainty that it will set properly… If you try it, be sure to let me know! -Krissy

    • spfoodie says

      Hi Uli, I think the correct answer is yes, the fudge must be refrigerated, because it has milk in it (butter is considered non perishable because it can be stored at room temperature). That being said, I’ve never stored my fudge in the frig. It usually sits out in an air tight container while I’m getting ready to package up my cookies or while we nibble on it and put on our holiday weight. If I’m not going to ship my cookies right away, I store it in the freezer along with my other cookies. Either way, I’ve been making it the same exact way for years and never had any issues… but it never hurts to store in the refrigerator if it won’t be eaten right away. Hope that helps! Krissy

  4. Kristen says

    I just made this fudge and it came out great! I was wondering, does it need to be refridgerated since there is milk in it?

    • spfoodie says

      Hi Kristen, Thanks for letting me know! I just wrote this reply to someone else who asked the same question: I think the correct answer is yes, the fudge must be refrigerated, because it has milk in it (butter is considered non perishable because it can be stored at room temperature). That being said, I’ve never stored my fudge in the frig. It usually sits out in an air tight container for a few days while I’m getting ready to package up my cookies or while we nibble on it and put on our holiday weight. If I’m not going to ship my cookies right away, I store it in the freezer along with my other cookies. Either way, I’ve been making it the same exact way for years and never had any issues… but it never hurts to store in the refrigerator if it won’t be eaten right away. Hope that helps! Krissy

  5. Jane says

    This fudge was amazing! I followed the recipe and it turned out beautifully. I’m thinking about leaving a little plate out for Santa…

  6. Jay Scott says

    Whoa.. intense & deeelish. My wife & I tried this recipe as prescribed and was great. Only problem is there’s no more of it.. it had a very short shelf life in our house because we ate it all! Thanks, this will be a repeat for sure.

  7. Hilary says

    I can’t believe how easy this is! I am waiting for it to cool, but from what I licked off the spoon it’s delicious. Thank you.

  8. says

    This is my yougest daughter’s FAVORITE fudge. We only make half the batch and put it in an 8 or 9 inch cake pan that has been sprayed with Pam. We also add peanut butter EVERY time. 1/4 cup per half of the batch you make. So if anyone wants to make this with your recipe, just stir 1/2 cup peanut butter into the mixture right before you put it in the pan. We also put ours in the freezer for about an hour and it’s ready to eat.

  9. Tina says

    Are you sure you meant 2 TABLESPOONS of vanilla?? I just made this fudge and of course I had to lick the spatula. It kind of tastes like “uh oh! I put too much vanilla!” Also, someone had asked if they could use a kitchen aid mixer. I did and it worked perfectly. Thank you for sharing your recipe!

    • spfoodie says

      I’m a lover of vanilla, so yes – I used 2 tablespoons. You can always use less if you prefer. Thanks for the kitchenaid tip and glad you liked it! -Krissy

      • Krissy says

        Sorry to hear that, Chelsea! I use a lot of vanilla in almost everything I make so I thought it was the right amount. Hopefully you’ll make again but with less vanilla! -Krissy

  10. Stephanie says

    Nearly ruined my fudge – As I was pouring it into the pan I realized it was way too runny. I’m in Canada, and measured out the 32oz of powdered sugar, but that was just not enough (about half the bag). Thankfully I read through the comments very quickly and found the 8 cups mentioned. 8 cups! We have a 1 kilogram bag of powdered sugar here, so I quickly poured the entire bag into my fudge mix and put the bowl back over heat to mix it in… I think I saved it, but I would highly suggest you place a “1 kilogram bag” beside the 32oz mention at the top.

    • spfoodie says

      Thanks Stephanie! I’ll edit the recipe right now. Thanks for letting me know! Glad you were able to save it. -Krissy

  11. Tracie says

    This turned out perfect! My kids wanted to make fudge themselves but I didn’t want them to have to deal with a candy thermometer. This was so easy for them. It is officially my favorite fudge! Now I want to try adding crushed peppermints or nuts or peanut butter or…..

  12. Tasha says

    i just made this and did not even pay attention to the 8 cups. I bought just one 32 oz bag of sugar that’s what I read, and I think 8 cups is a lot more than a 32oz bag. Luckily I found a half of bag in my cabinet and added it, I hope it was enough. I have been craving fudge for a week now 🙂 fingers crossed !!!!

  13. Bethany says

    Would I be able to add in some peanut butter somehow? Like melting some in the buyer and milk? Would I need to substitute it for a portion of the butter so the ratios stay the same?

    • Krissy says

      Hi Bethany, I’ve never tried but I’m sure you could! I would probably soften the peanut butter in the microwave and swirl it in at the end. You could also look at how I made this snickers peanut butter fudge and kind of mold the two recipes together: selfproclaimedfoodie.com/snickers-peanut-butter-fudge/ -Krissy

  14. Kerry says

    really great, 1st time I made fudge without melting some kind of chocolate. I used Dutch cocoa. mmm mmm mmm. Set ok but I would halve the milk next time. thanks for a great recipe.

    • Krissy says

      Hi Kerry, Thanks for the dutch cocoa tip! YUM!!! Glad you liked it. Mine maybe sets well because we keep our house so cold all the time! -Krissy

  15. Katie says

    Are you sure it’s not supposed to be 2 teaspoons of vanilla? I just made this, and 2 tablespoons of vanilla seems like way too much. I tasted it before I added the vanilla and it was good, but not so much anymore. Too much vanilla.

    • Krissy says

      Hi Katie, I’m a huge lover of vanilla and add as much as I can to allow it to still set properly. You can definitely reduce or omit in this recipe if you’d like. -Krissy

  16. Charne says

    I divided everything by 8 and made it in a mug for a quick late night study snack. Sooo good! Used butter and had no problem with it setting, and I live at a high altitude 🙂

  17. Debra says

    Hi Krissy…just need a little clarification. The recipe says 32 oz of powdered sugar or about 8 cups. 8 oz=1cup. 32 oz would be only 4 cups. So is it 8 cups or 32 oz?

  18. Didi Johnson says

    Excellent! I needed a quick treat for my son’s basketball coaches before their game this evening and had all the ingredients in the house, turned out great and I used pecans instead of walnuts!

  19. Susan Fiano says

    I came back to find out what I had done wrong because mine isn’t setting either and notice a few others had the same problem. Then when I scrolled I saw that butter must be used and not margarine. I used margarine. I’m trying to get it to set by freezing but I don’t know if that will do it. It does taste good (much like a frosting) so I think I will store and use it to frost a cake or brownies or something. And I will try again. I had also made the mistake of putting all ingredients together, then microwaving them, instead of just the butter and milk, but I will make sure I don’t do that next time…thanks for the recipe!

    • Krissy says

      Susan, Yeah – don’t use margarine. Like, ever. That stuff is nasty! Stick to butter and all things will be wonderful. Happy holidays!!! Krissy

  20. sabriena says

    Just got finished making this, it’s in the fridge now cooling. This was seriously easy to make. I sifted my sugar and cocoa…don’t know if it was even necessary but I did it anyway! It set up beautifully and I imagine it’s only going to get better.

  21. Bree Kelly says

    All of these treats look amazing!! I was looking for great, fast fudge recipe and google brought me to you. I was admiring all of the beautiful images and then read the recipe and realized your name looked so familiar. So – your step sister, is my cousin, and your stepmom was once my aunt! Heather had told me about you many years ago and how are a wonderful photog. I started following your fb page back then! Now I’m super excited to follow your foodie blog! Such a small world, made even smaller but the inter-webs! Can’t wait to try some of these recipes! 🙂

    • Krissy says

      Well, that was just awesome, Bree! Cracks me up, too, how small this world really is. Glad you like my recipes and photos!!! Krissy

  22. Victoria says

    I was running low on ingredients but really in the mood for fudge! Thankfully I have all these on hand and it was delicious! Ridiculously easy! Thank you!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge