Martha Stewart 5 Minute Fudge Recipe

This creamy, dense Martha Stewart 5 Minute Fudge Recipe is made with marshmallows, evaporated milk, and rich chocolate, coming together in just minutes on the stovetop. The hero moment happens when you stir the mini marshmallows into the hot sugar syrup, watching them dissolve instantly to create a glossy, thick batter that guarantees a smooth bite. I love that this version skips the candy thermometer entirely, making it practically foolproof for holiday gifting or late-night cravings.

Why This Classic Works

I used to be intimidated by traditional fudge that required precise temperature monitoring and cool-down periods, but this method changed everything for me. The secret lies in using marshmallows and evaporated milk; the gelatin in the marshmallows acts as a stabilizer, preventing the sugar from crystallizing into a grainy mess, which is the most common failure point in candy making.

What I learned making this is that the “five minutes” refers to the active boiling time, which must be timed exactly to ensure the fudge sets properly. Unlike finicky old-school recipes that can turn gritty if you look at them wrong, this mixture is forgiving and consistently yields a velvety texture that rivals any candy shop.

Martha Stewart 5 Minute Fudge Recipe Ingredients

• 2 tablespoons unsalted butter, plus more for the pan
• 1 1/4 cups granulated sugar
• 1 can (5 ounces) evaporated milk (do not use sweetened condensed milk)
• 1/4 teaspoon kosher salt
• 1 1/4 cups mini marshmallows
• 9 ounces bittersweet or semi-sweet chocolate, chopped (about 1 3/4 cups chocolate chips)
• 1 teaspoon pure vanilla extract
• 1 cup chopped nuts, such as walnuts or pecans (optional)

How To Make Martha Stewart 5 Minute Fudge Recipe

1. Prep the Pan: Brush an 8-inch square baking pan with butter. Line it with parchment paper, leaving a 2-inch overhang on two sides for easy removal later, and lightly butter the parchment.
2. Boil the Syrup: In a medium saucepan, combine the 2 tablespoons of butter, sugar, evaporated milk, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
3. Cook the Base: Once boiling, continue to cook for exactly 3 to 4 minutes while stirring; the mixture should turn pale golden and thicken slightly.
4. Melt the Marshmallows: Remove the pan from the heat immediately. Stir in the mini marshmallows until they are mostly melted and incorporated into the hot syrup.
5. Add Chocolate and Set: Add the chopped chocolate (and nuts if using) and vanilla extract, stirring vigorously until the mixture is completely smooth and glossy. Pour into the prepared pan, smooth the top, and let it cool before refrigerating for at least 2 hours to set.

Recipe Tips

• Stir Constantly: Sugar burns quickly at high heat, so keep your spoon moving across the bottom of the pan during the entire boiling process to prevent scorching.
• Use Good Chocolate: Since chocolate is the primary flavor, avoid low-quality baking chips if possible; chopping a bar of good bittersweet chocolate (around 60% cocoa) gives a much richer taste.
• The Overhang Trick: Leaving parchment paper hanging over the edges of the pan is crucial; it allows you to lift the entire block of fudge out onto a cutting board for perfectly clean square cuts.
• Don’t Rush the Boil: If you undercook the sugar mixture, the fudge won’t set firmly; make sure it bubbles vigorously for the full time listed.

What To Serve With Fudge

A square of this rich fudge pairs perfectly with a shot of hot espresso or a dark roast coffee to cut through the sweetness. It is also a standout addition to a holiday cookie tin, sitting alongside butter cookies or shortbread where its dense texture offers a nice contrast. For a cozy evening treat, serve it with a glass of cold milk.

How To Store

Store the cut fudge in an airtight container in the refrigerator for up to one week to maintain its firm texture. You can also freeze this fudge for up to three months by wrapping the block tightly in plastic wrap and foil; just let it thaw in the fridge overnight before cutting.

FAQs

Can I use sweetened condensed milk instead of evaporated milk?
No, these are two very different products. Sweetened condensed milk has added sugar and a different consistency that will throw off the ratios in this specific recipe.

Why is my fudge grainy?
Graininess usually happens if sugar crystals form on the side of the pan and get stirred back in, or if it wasn’t boiled long enough. However, the marshmallows in this recipe largely prevent this issue.

Can I use large marshmallows?
Yes, you can use large marshmallows, but you should chop them into smaller pieces first so they melt quickly and evenly into the hot syrup.

Nutrition

• Calories: 120
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 5mg
• Sodium: 25mg
• Total Carbohydrate: 16g
• Protein: 1g

Try More Recipes:

• Martha Stewart Ice Box Cake Recipe
• Martha Stewart 5 Ingredient Blueberry Crisp Recipe
• Martha Stewart 5 Ingredient Chocolate Chip Cookies Recipe