Best 9 5 Minute Miracle Fudge Recipes

5-MINUTE FUDGE

Steps:

• Combine sugar, milk, butter, salt and chocolate chips in a saucepan and heat until chocolate is melted.
• Remove from heat and stir in vanilla, nuts and marshmallows until melted; mix well. Pour into shallow 8-inch square pan to cool; cut into squares.
• Yields approximately 16 to 24 pieces, or about 2 1/2 pounds of candy.
• A Note From the Test Kitchen: If you're having trouble with your fudge setting up, try combining the sugar, milk, butter and salt first, boiling for 5 minutes while stirring, and then add the chocolate and stir until melted. Follow the directions as written from there.

5 MINUTE MIRACLE FUDGE

Steps:

• 1. Bring sugar and milk to ROLLING BOIL in large pan. Time a good 5 minutes after ROLLING BOIL STARTS. {Rolling Boil Is a boil when liquid is almost ready to flow over top of pan} Star Timing. Place chips and soft margarine in a large bowl. Pour Hot milk and sugar into bowl with chips and two sticks soft margarine stirring until all melted. HAVE A 9 X 13 PAN GREASED WITH SOME EXTRA MARGARINE. Place melted chips, milk, sugar, butter mix into pan the 9 x 13 pan cool in ref. cut into squares when hard and cool. Optional, add nuts, peanuts, raisins, coconut etc. for rocky road fudge, add in bowl when chips is still hot before pouring into the 9 x 13 pan
• 2. AT CHRISTMAS I DO WHITE CHIPS AND CUT A RED AND GREEN CHERRIES IN HALF PLACE ON TOP MAKE IT LOOK LIKE CHRISTMAS DO NOT USE STORE BRAND CHIPS IF PEANUT BUTTER CHIPS BOIL 6 MINUTES

5-MINUTE CHOCOLATE FUDGE

Steps:

• Gather the ingredients.
• Combine butter, milk, sugar, and salt in a saucepan over medium heat.
• Bring the mixture to a boil; cook for 4 to 5 minutes, stirring constantly.
• Remove the pan from heat. Stir in the miniature marshmallows, chocolate chips, vanilla, and chopped nuts.
• Beat the fudge for about 1 minute, or until marshmallows melt and the mixture is thoroughly combined.
• Pour the fudge mixture into an 8-inch square buttered pan and set aside to cool and set.
• Cut the fudge into small squares.
• Serve and enjoy!

5-INGREDIENT FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

MICROWAVE FUDGE

Steps:

• Microwave 12 ounces semisweet chocolate chips and a 14-ounce can sweetened condensed milk, 5 minutes. Stir vigorously, then add 1 1/2 cups chopped nuts and 1 teaspoon vanilla extract. Spread in an 8-inch-square pan lined with buttered parchment paper. Refrigerate, then cut into squares.

THE ORIGINAL FANTASY FUDGE

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

5-MINUTE FUDGE

Steps:

• Mix milk, sugar and salt in a heavy saucepan, over med-high heat.
• Heat to boiling.
• Cook 5 minutes, stirring constantly.
• Remove from heat, and add other ingredients.
• Stir until marshmallows are all melted.
• Pour into buttered 9" square pan.
• Cool and cut into squares.

PAULA DEEN'S 5 MINUTE FUDGE

Steps:

• Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
• Add in chocolate chips; cook until melted.
• Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
• Pour into a 8-inch pan. Cool cut into squares.

MICROWAVE BOOZY FUDGE

Steps:

• Grease and line a 20cm square baking tin with baking parchment. Put the sugar, condensed milk and butter in a large heatproof bowl (the mixture will bubble up as it cooks to roughly double its size), add a good pinch of salt and stir together.
• Heat the mixture in the microwave on High for 10 mins, stirring every 2-3 mins. Keep an eye on the mixture, as it will bubble up and may go over the sides of the bowl.
• Add the vanilla and liqueur to the mixture, whisk together and heat on High for another 2 mins. The mixture should be caramel-coloured and thickened. Scrape into the tin and set aside for 45 mins to 1 hr until cool and firm before cutting. Pack into a box and eat within 3 weeks.