5 Minute 5 Ingredient Chocolate Fudge

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5 Minute 5 Ingredient Chocolate Fudge is a creamy chocolate fudge recipe generously filled with pecans.

This Chocolate Pecan Fudge recipe comes together in just a few minutes and it is perfect for gifting, snacking, and serving for any occasion.

Made with or without nuts, this fudge is a favorite sweet treat year-round.

Fudge and Chocolate

Old Fashioned Fudge Recipe

Traditional old-fashioned fudge is a time-intensive and finicky candy to make. Old fashioned fudge requires a candy thermometer and a considerable amount of time spent stirring the hot mixture over the stovetop.

Delicious for sure but, in my opinion, rarely worth all the time, effort and special equipment.

Microwave Fudge

This method of making fudge may not be traditional but it produces a homemade chocolate fudge that’s just as delicious as the old-fashioned kind.

All it takes is a microwave (or stovetop) and a few ingredients, plus a little hands-off time waiting for the fudge to set. Since you don’t even need the stove for this recipe, it’s also a great one to make with kids!

Kids will love creating their very own chocolate fudge. For little ones it’s almost magical to see the melty chocolate mixture turn into cuttable fudge after just a little time in the fridge.

Now that I’ve been making fudge this way, I’m thrilled to be making countless varieties of fudge in just minutes. There are so many EASY FUDGE RECIPES here, be sure to check them all out!

Chocolate Pecan Fudge - make it in just FIVE minutes!

Chocolate Fudge

While I’m not really a fan of microwave cooking in general, nothing beats being able to melt baking ingredients to the perfect consistency in just moments.

To make this Chocolate Pecan Fudge, you simply combine everything in a glass bowl, heat for a couple of minutes, pour onto a tray, and refrigerate until firm. I like to sprinkle a few spoonfuls of extra chopped nuts on top of the fudge before refrigerating, too.

Once the chocolate fudge is set you can slice the fudge into whatever shapes and sizes you like. 1-inch squares are my preferred way to cut this fudge but bigger squares, triangles, and rectangles would also be good! I like how the small squares of fudge make it easier to share with family and friends or pack into a box with parchment paper for a gift.

This chocolate fudge is rich enough that a little goes a long way so even just a batch of it is enough to satisfy all of our sweet tooths.

Can I Make Fudge On The Stove?

Yes, you can make this fudge on the stove. Keep the heat low and use a double boiler method. The microwave melting method makes this recipe ultra-quick and easy. However, if you don’t happen to be a fan of the microwave (or don’t have one), you can easily melt the chocolate, milk, and butter in a double boiler on the stovetop. It will just take a few minutes longer.

Can I Freeze Fudge?

Yes, you can freeze fudge. Wrap it tightly in parchment (cut or uncut) and then slide it into a zip-close freezer bag. Press the air out of the bag and freeze flat.

Can I Add Nuts To Fudge?

Yes, nuts can be added to almost any fudge recipe. No other adjustments will need to be made.

Can I Substitute The Sweetened Condensed Milk?

No, you can not make this without regular sweetened condensed milk. Nothing else will work. The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.

5 Minute Chocolate Pecan Fudge - get the recipe at barefeetinthekitchen.com

Easy Fudge Recipe

This chocolate fudge with pecans is delicious just as is but you can also use the basic recipe as a guide to making chocolate fudge with different mix-ins.

Starting with the basic combination of chocolate, butter, and sweetened condensed milk gives you a canvas for making just about any kind of chocolate fudge you can imagine.

This recipe would be delicious with almonds or walnuts instead of (or in addition to) pecans. Dried fruits, pretzels, peppermint candies, marshmallows, peanut butter chips . . . the list of good ideas goes on and on. Get creative!

You could also skip the nuts and mix-ins all together to create a simple but still completely heavenly basic chocolate fudge. Sometimes the simplest desserts are the ones we love best!

Homemade Candy

If you’re looking for more great fudge recipes, you’ll want to check out our other top fudge recipes, too.

This White Chocolate Caramel Fudge has been one of the most popular fudge recipes on the site since I first shared it. That doesn’t surprise me. Rich creamy white chocolate and buttery caramel make this fudge recipe unbeatable.

Chocolate and peanut butter lovers must give this Buckeye Fudge a try, too. Inspired by the popular candy, it’s a thick nutty peanut butter fudge topped with delicious dark chocolate that tastes just like a Buckeye.

The Creamy Peanut Butter Fudge has been an enormous hit with every single person who has made it. Peanut butter and powdered sugar together make the fudge smooth, sweet and almost laughably easy to make. The kids can even make it on their own!

Fine Minute Chocolate Fudge is a keeper!

Nothing beats having candy recipes at your fingertips that only require a handful of ingredients and a few minutes time. Butterscotch Fudge and Caramel Peanut Butter Pretzel Fudge are both on my list to try this year.

I’ve also recently been enjoying No-Bake Chocolate Peanut Butter Coconut Bites and this Homemade Almond Joy recipe.

If you’ve avoided making your own fudge because you assumed you’d need tons of time and a professional candy thermometer to get it right, these are the recipes for you! The taste and texture are everything we love about old-fashioned fudge except you only need 5 minutes instead of several hours!

PLEASE NOTE: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.

The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.

Even if you’ve had success subbing with something else in other recipes, I promise that you NEED to use sweetened condensed milk for this fudge recipe!

Kitchen Tip: I use this bowl, this spatula, and this pan to make this recipe.


  1. Combine the chocolate, the milk, and the butter in a medium-size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
  2. Add the extract and stir until smooth. Stir in 1 cup of pecans.
  3. Scoop into a parchment-lined loaf pan. Spread with a spatula to approximately 1-inch thickness.
  4. Top with remaining chopped pecans. Chill until ready to serve.
  5. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

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Chocolate Pecan Fudge

5-Minute Chocolate Fudge

4.27 from 53 votes
Creamy chocolate fudge that you can make in just a few minutes!
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Prep Time: 5 mins
Cook Time: 4 hrs
Total Time: 4 hrs 5 mins
Servings: 36 1-inch pieces


  • 2 cups dark chocolate chips
  • 14 ounces sweetened condensed milk
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans plus about 2 tablespoons for topping


  • Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
  • Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!


If you aren’t a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.


Calories: 121kcal · Carbohydrates: 12g · Protein: 1g · Fat: 7g · Saturated Fat: 4g · Cholesterol: 7mg · Sodium: 35mg · Potassium: 116mg · Sugar: 9g · Vitamin A: 70IU · Vitamin C: 0.3mg · Calcium: 64mg · Iron: 0.2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 10/15/17 – recipe notes and photos updated 11/13/20}

5 Ingredient Chocolate Pecan Fudge - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Birgitte Knudsen says

    I do not understand what the word ounces stands for, why do not you just write dl at the 14 ounces sweetened condensed milk, that is 14 dl, so we from Denmark can also understand your lovely recipes 🙂 Of course, good that less sweetened condensed milk in when it is changed to dl.

    Mvh Birgitte Knudsen

    • karen marie says

      Never heard of dl but Birgitte must know measurements can be converted, just as I convert from metric used by people like Jamie Oliver.

      This fudge is fantastic, although I make it with walnuts. I was delighted to discover such an easy recipe that makes fudge as delicious as the stove-top recipe handed down from my grandmother.

    • Ronny says

      1 dl is 100 g or 3.5 oz. 14 oz is 400 g or 4 dl. Yes, with 14 dl of condensed milk, you will get white fudge soup 🙂

    • Mary says

      An average loaf pan is approximately 5×8. However, I linked to the exact pan I used in the Kitchen Tip above the recipe.

  2. Jean says

    I will this fudge! It sounds delicious! I would also love to have the salted caramel one Thanks for sharing! I love agood, creamy fudge!

    • Mary says

      I’m using 60-70% dark chocolate and it’s plenty sweet for my tastes. I’m not using unsweetened bitter chocolate.

  3. Pamela says

    Wow can’t wait to make this for my team we work in a small nursing for young adult with celbrel Palsy and some time a little bit of chocolate goes a long way

  4. Suzanne Toby says

    This is great. I never thought there would be a fudge that you didn’t have to cook, then hope and pray that you can get it off of the stove and out of the pot before it thickened too much to get out of the pot.

    • Mary says

      When you click the “print recipe” button, it will open a printable page with only text and no ads. I hope that helps!

  5. Pamela says

    Would you know what could I have done wrong??.. For some reason mine wasn’t like fudge it was more like pudding lol wouldn’t harding up.

  6. Marsha says

    I must make this! But, I am still a bit confused about the chips, so you are not using the semi sweet chocolate chips as is used in toll house cookie recipe? Also, did you use salted butter?Thanks!

  7. Billy Ludiker says

    Followed your recipe exactly and fudge never did set up in fridge. Being the dedicated, loyal chocolate monkey that I am, I ate it with a spoon. That fudge is “goood”!

  8. Lorraine says

    This fudge is delicious! I probably microwaved longer than recipe said. It does harden nicely in the fridge..
    raisins and nuts together are also great in it. Taste like a chunky candy bar.

    • Mary says

      Evaporated milk is not a substitute for sweetened condensed milk. Everyone I’ve spoken with who has seen problems with the easy fudge recipes has been substituting evaporated milk. The brand of milk doesn’t matter, but it must be sweetened condensed milk.

  9. Cynthia says

    I just made this recipe with premium white chocolate chips and toasted coconut. Fantastic and easy, easy, easy!!!

    • Mary says

      Sure, that will work fine. You’ll want to let the fudge cool for a minute or two before adding them, just to avoid melting the marshmallows into the hot chocolate.

  10. Virginia Aaron says

    I just made this chocolate and it is delicious,,but it didn’t get hard enough. What did I do wrong? I want to make the white!!

  11. Chris says

    Just made your 5 minute fudge with walnuts as I had no pecans. I can’t wait to taste the finished product! I was like a little kid when my mom used to make us fudge, I licked the spatula and bowl clean!!!5 stars

  12. Kara says

    The fudge recipe I typically use is similar but doesn’t call for butter. Just curious, What do you think the butter adds to the recipe?

  13. Esther says

    I tried this recipe today.It came out really sticky. Couldnt pick it up.Dont know what i did wrong.Will try next time on top of stove.

  14. Saydee says

    How long does this fudge need to solidify? Its been 3 1/2 hours and its still not solid, I followed the recipe to the letter.

  15. Geketa Holman says

    At our house we’re chocolate covered freaks. I’ve never been able to make fudge that turned out right until now. I’ve never been so happy with my fudge. I have made five perfect batches so far.
    We all thank you for this easy to make fudge it’s a winner and best of all I don’t have to pay $14.00 bucks a pound anymore. 🙂5 stars

  16. Judie Ploechinger says

    I’m looking for recipes that are easy to do. I live alone and I don’t want to eat the same thing for days so I’m hoping you have some easy nutritious meals for us moms that are living alone after our children have left the nest.

  17. Virginia says

    Is it possible to get a metric version of this recipe. I have tried using a conversion kit but the fudge doesn’t seem to set properly.

    • Mary says

      This probably isn’t the best recipe to adapt that way. There are plenty of sugar-free fudge recipes available that might better serve your needs. The sweetened condensed milk contributes to the structure and texture of this fudge.5 stars

  18. Esther says

    I made the recipe as required. I had no microwave so cooked it on stove until ingredients were smooth as stated. I then poured mixture into a mini ,oaf pan and put it on the top most shelf of my fridge for 4 hours. It did not come out as you said. It is more of a glob of chocolet then a sturdy mass. What went wrong?3 stars

    • Mary says

      Without being in your kitchen with you, it’s hard to guess what might have gone wrong. The most common error is using evaporated milk instead of the condensed milk that is called for in the recipe.5 stars

  19. Kathryn Farmer says

    I noticed you didn’t reply to questions about using other chocolate choices. Can other chocolate choices be used?2 stars

    • Mary says

      I’ve answered most of the chocolate questions countless times. Yes, any chocolate you like may be used for this fudge recipe.5 stars

  20. Daren Hoffman says

    I made this as a double layer fudge. Made the dark chocolate as above (minus the nuts) then made a second batch subbing Reese’s Peanut Butter chips. Layered peanut butter on top.of dark chocolate and voila! Came out great! Thank you for the super easy recipe5 stars

  21. Deb says

    I made this exactly, it comes out like sticky cold Taffy later you can only eat with a spoon. Followed every single direction and ingredient except used white chocolate.1 star

    • Mary says

      One inch is a pretty common standard size for fudge. If you’d like a larger quantity for the recipe, doubling it will fill an 8 inch square pan.

  22. Della says

    I made the peanut butter fudge and it turned out perfect I made the chocolate fudge and it never did set up real hard like the peanut butter did the only difference I did was instead of putting parchment paper in the bowl or the pan for the chocolate fudge I buttered the pan that should not of made a difference I mean it still taste good but it’s not firm any suggestions5 stars

  23. Joyce Gabbert says

    My fudge never turns out. I was hoping this recipe would. However, sadly it isn’t. It tastes great but didn’t get hard and even stuck to the parchment. I followed it step by step, what did I do wrong?

    • Mary says

      The biggest issue I see is when people accidentally use evaporated milk instead of sweetened condensed milk. Other than that, with this few ingredients, there honestly isn’t any reason why the fudge won’t firm up in the refrigerator. Without being in your kitchen with you, it’s hard to guess. I’m sorry for your frustration though!

  24. Linda Armstrong says

    I wrote you on Facebook,, but I thought you would see this faster.
    I looked at both the chocolate pecan fudge recipe and the white chocolate pecan recipe.
    My mom got the semi-sweet chocolate recipe from Sears In the 70’s when microwaves first came out, Mom demonstrated microwave recipes, and this was one. I have made this over the years.

    My question:
    Why do the recipes call for differing amounts of chocolate morsels—-dark chocolate-2 cups and white chocolate-3 cups?

    Is that a typo, or is that the correct amount?

    I want to make these Friday morning for a church Christmas party at my pastor’s house.

    • Jenna says

      I’ve made this recipe with dark, semi-sweet, milk , and white chocolate. It tastes wonderful with all of them.

  25. Tracey says

    Love how easy this fudge is..I used walnuts on mine..gonna add a sea salt to the top next time for the sweet salty taste5 stars

  26. Jackie Swaney says

    What is the difference between parchment paper and wax paper?
    Do you refrigerate as soon as you make it r leave sitting on counter?

    • Mary says

      For this recipe, you could probably use wax paper without any issues. However, parchment paper is oven safe and wax paper is not. So, they aren’t typically interchangeable. Parchment is much sturdier than wax paper too, so it’s my first choice for most purposes.

  27. Jeanelle Jones says

    Cooked mine on top of stove. It tasted wonderful , but did not get firm. How long should I have cooked it on top of stove😔??

    • Mary says

      The cooking time shouldn’t affect whether or not it sets. Chilling in the fridge should have resulted in fudge firm enough to slice. Did you use sweetened condensed milk? The most common error is accidentally using evaporated milk.

  28. Dr. Faye E. Bynum says

    WOW! Thank you so very much! This fudge recipe was quick, fast and scrumptious. I am a Missionary Minister to the Confined Elderly and they love fudge. I am going to surprise them with this very easy and delicious. Thanks again and Have a Happy Valentine Day.5 stars

  29. Virginia says

    Hello. Love this fudge and the recipe is so easy but is it available in a metric version for us Canadians? I have tried using a conversion site to change the measurements to metric and it just doesnt turn out quite as it should. It doesn’t set quite as solid as it should, regardless of how long it is in the fridge. Thank you

  30. Jessica Thompson says

    I made this for my hubby for Valentine’s day. This was my first attempt at making fudge, and I’m 56 years old lol. I must say, it was super tasty and easy and fast. It tended to stay a bit soft, but once it firmed up fair in the fridge, I separated the pieces a bit & it dried out some, firming it. Truly yummy and I’m proud of myself! Thanks for the recipe!5 stars

  31. Lisa says

    The flavor was excellent! But it would not firm up no matter how long I left it in the fridge. I did everything 100% according to the recipe. Any ideas on how to firm it up?

    • Mary says

      The most common error is to use evaporated milk instead of condensed milk. I have never had it stay soft after refrigeration when made with the above ingredients.

  32. Caden says

    This was a really good project. I would recommend this for anybody wanting to bake an easy treat with their family.5 stars

  33. amama2all3 says

    The flavor is fabulous. It does seem to be a softer set than some other recipes I have tried. However those were the long and strong stovetop recipes. I like this easy recipe and it’s flexibility.5 stars

  34. Any says

    I think this needs a bit less of the sweetened condensed milk or a bit more chocolate chips. It’s a bit more like super thick frosting than fudge.

  35. Cathie says

    What is the weight of the choc chips? They are not readily available in the uk and I’d need to use a bar of chocolate chopped up.

  36. Barbara Darval says

    Haven’t made this yummy-sounding fudge yet because I was disappointed to see that it only makes a loaf pan amount of fudge. Really? A 5×9 pan? Or am I misunderstanding?

  37. Sarah says

    I haven’t made yet . I’m not a big fan of microwaves but will try.
    No sugar?? I know we don’t like
    People making changes but I’m
    Going to add some mini
    Marshmallows.5 stars

  38. Lois Sparks says

    Can this fudge be mail or does it need to be refrigerated. I am used to making fudge with marshmallows and evaporated milk but I just don’t have the time to do it. this years

  39. Patricia says

    I made these yesterday and they were soft as if I were eating a regular chocolate bar. The only thing that I did different was I used a cup of semi sweet chips and a cup of milk chocolate chips. The white caramel fudge came out perfect but dont know what happen with this one. I also made the vanilla white fudge and it was perfect. Where could I’ve went wrong?2 stars

  40. Pat says

    I made these yesterday and they were soft as if I were eating a regular chocolate bar. The only thing that I did different was I used a cup of semi sweet chips and a cup of milk chocolate chips. The white caramel fudge came out perfect but dont know what happen with this one. I also made the vanilla white fudge and it was perfect. Where could I’ve went wrong?3 stars

    • Mary Younkin says

      Without being in your kitchen with you, I can’t really say, Pat. My guess is that some of the measurements might have been off. I haven’t made this myself with milk chocolate, but I have been told that it works. That would be my only guess for a different result.

  41. Lisa says

    This was an easy and quick recipe to make. I used milk chocolate chips that’s all I had on hand and instead of the pecans I chopped up maraschino cherries and a little cherry juice to this to make you cordial cherry chocolate fudge. It’s so yummy. I’ve always liked cordial cherry anything so this is so close to that taste. It’s my families favorite fudge for Christmas. Loved the easiness of this quick fudge. Thank you.4 stars

  42. Joe Rankin says

    Just finished preparing the fudge. Not all the butter melted after 90 seconds. Stuck back in microwave for another 15 seconds. Stirred and stirred but I don’t think the butter mixed with the other ingredients well. When I poured it into the pan, there was melted butter lying on top..

    • Mary Younkin says

      That’s odd, Joe. Hopefully it set well for you. I’m not sure what happened there. Did you substitute any ingredients? or perhaps use margarine?

  43. Pat says

    You said to use a loaf pan. Like meatloaf pan? That sounds like the candy will be awfully thick. Can I use an 8 by 8 glass dish?

    • Mary Younkin says

      It’s a fairly small recipe, Pat. I typically double it for a larger pan. You can absolutely make it in an 8-inch pan though. It will simply be thinner fudge.

  44. Annie says

    What I do not like is that I have to go through too much rhetoric to get to recipe. By the time I got to recipe I no longer wanted to make it.

    • Mary Younkin says

      Hi Annie, The recipe and the full ingredient list is always provided at the bottom of the page, as is standard with every free recipe website these days. Just scroll down to the bottom of the post, if that’s all you need. And if you aren’t interested in scrolling through the post, feel free to make use of the handy “jump to recipe” button at the top of the post. In the past, when I’ve tried providing the recipe at the top of the page, the number of people asking questions about the recipe multiplied exponentially, as most never scrolled down to see where things had already been answered. I do my best to provide as much information as possible to avoid the multitude of questions that tend to be inevitable for many recipes, this also helps tell Google and other search engines that all relevant information has been provided – sometimes even more than some people might need/want.

  45. Cherylynn says

    Thank you for posting this easy, quick fudge recipe. Love your White Chocolate Fudge recipe. Can’t wait to try it (after I unpack my fat jeans). I do believe you are the yet to be discovered modern day Betty Crocker. Your recipes are unique, easy for almost any level skilled cook, and a wonderful variety.
    Thank you for sharing your wonderful recipes and personality.

  46. Henriette Hall says

    Made a “practice” bowl of Pecan Fudge..perfect–EASY PEASY–nutty or not nutty—good ‘ole Fudge !
    I am teaching my 2 Grand-Children–girls ages 17 and 10 a few recipes–all are yours !! One reads and one sets out all that is needed. We all love the detail, history, and your “talk” about your featured recipes.

    Tris, the youngest, asked a question that I ( the Magical Gram-Gram ) could not answer,
    Can your Fudge with Pecans recipe be doubled ?? Or should it be recipe to recipe??
    Thanks Mary.
    ps..first thing we do before beginning to read the recipe is to look at Smiley ( doodle) and Hunter
    ( Lab ) and tell them “out of the kitchen” !5 stars

  47. Anmie says

    Made this for 1st time made without nuts, chilled overnight, when ready cut in pieces but stuck to parchment too sticky.
    Where did I go wrong please?????

    • Mary Younkin says

      Hi Annie, while the nuts affect the texture a bit, it shouldn’t be too sticky to remove from the parchment. Was it firm enough to cut and pick up? Did you by any chance substitute or adjust any ingredients?

  48. Annie says

    Hi, I cut it up in in cubes, but wouldn’t come away from parchment, used exact ingredients, have put in freezer to see if that works!!!!!

  49. Lura says

    Talks about how easy it is but takes you to various websites without ever giving the measurements or ingredients. Should be easy.2 stars

    • Mary Younkin says

      Hi Lura, there’s a handy “jump to recipe” button at the top of the page if you do not need or are not interested in all of the additional information provided. Some people appreciate having all of the questions answered before they get started. There are additional variations and recipes provided as well for those who are interested.

  50. Deb walker says

    There is a nondairy sub- sweetened condensed coconut milk. It will give a different but delish flavor. If I wasn’t allergic to milk I would still use it!5 stars

    • Mary Younkin says

      Hi Dorothy, did the fudge set? Was it firm enough to slide a knife between the paper and the fudge? I’ve never had it stick to anything. The most common thing that seems to happen when fudge hasn’t set is that people might accidentally use evaporated milk instead of sweetened condensed milk, or they use a bit too much of the condensed milk.

  51. Sandra Mason says

    I just made 2 batches of fudge using your recipes. One plain chocolate and the other with orange extract. If licking the spoon is any indication, they’ll both be great! Easy, peasy recipes! I’m making white chocolate fudge with pecans and caramel next.5 stars

  52. Sharon says

    I followed the recipe to the tee & it turned liquid. It never set up & then I recooked it in a double boiler, which took another 2 hours. Sorry but this was unacceptable in my opinion. Not sure what happened1 star

    • Mary Younkin says

      Hey Sharon, I am not entirely sure what you did with the double boiler that required two hours cooking time. If you followed all the ingredients (making sure it was sweetened condensed milk and not evaporated milk) and didn’t change a thing, I can’t imagine why it didn’t firm up. And it’s honestly not “liquid” when you first stir it together – as seen in the videos. Without being in your kitchen, it’s hard to guess where things might have gone wrong. I can certainly appreciate your frustration though as I hate wasting ingredients as well.

  53. Janet Taylor says

    The fudge tastes great. However, I had the same issue, that others did, of the fudge sticking to the parchment paper !! I even put the pan in the freezer for an hour, but it still STUCK !! I wonder if I sprayed it with cooking spray, it would help ? I made 4 pans of this fudge to sell, so I wanted it to be very good. It did taste good, but was disappointed, that it stuck.3 stars

    • Mary Younkin says

      Sorry to hear that, Janet! Is it sticking because it wasn’t fully set? I can typically lift the fudge out of the pan with the parchment paper and then just peel it off. While I wasn’t in your kitchen with you, it’s hard to guess what might have gone wrong.

      If it still hasn’t set and you don’t want to waste those ingredients, you can probably salvage all of those ingredients by scooping it out of the pan with a melon baller and rolling it into balls. You can then roll them in cocoa powder and turn them into truffles. While definitely more work, I hate to see ingredients wasted.

  54. James S. says

    I just tried your 5 minute fudge. I also spayed my parchment paper with a little butter spray to keep from sticking. But I am concerned that it will not set firm because just a few seconds in microwave will not allow mixture to get to right cooking ” Setting ” temperature. Will see in couple hours. Tried but very concerned. Thanks anyway

    • Mary Younkin says

      Hi James, it will need more than a few seconds, but it doesn’t actually need to “cook” the way traditional fudge does on the stove. The chocolate simply needs to melt to a stirrable and smooth consistency. It should firm up nicely in the fridge.

  55. Kristen Alexander says

    Tasted delicious, but like so many others commented, it absolutely sticks to the parchment paper. Then, when eating, it sticks to your fingers and anything else it touches. I used exactly the correct ingredients, and bought parchment paper (Target) as that isn’t something I use. Lifted it out of the pan by the parchment paper, but couldn’t peel the paper back off the fudge. I couldn’t have given it as a gift, but for us to eat at home, it was fine but messy. I would prefer a recipe that allows the fudge to be stored at room temperature also.4 stars

    • Mary Younkin says

      This is definitely a refrigerator fudge, Kristen. That said, it shouldn’t have stuck like that. Is there any chance you subbed an ingredient?

  56. Pam says

    This is the basic fudge recipe that I have used for the past 40 years but I have never added butter to the fudge. Just chips, sweetened condensed milk, nuts and vanilla. Always turns out perfect.

  57. Donna M Webster says

    Hi, I just made this fudge and it came out very sticky and soft I even froze it to see if that would make it easier to slice. Fingers crossed.

  58. Nataly says

    The measurements in this seems off, it turned into soup. Also, loaf pan? The mixture made way more than what would fit into a loaf pan, I had to use a round cake pan. It stuck to the parchment as well. I suggest you be a bit more specific with your instructions, because this was terrible.1 star

    • Mary Younkin says

      The two most common errors are too much condensed milk OR accidentally subbing evaporated milk for the condensed milk. Both of those things will increase the amount and prevent the fudge from setting. The measurements listed in the recipe card are quite precise and do work.

  59. Cindy says

    This may help some of those having trouble with their fudge. I started making this fudge recipe the first Christmas I was married–1972. Yes, that is almost 50 years of fudge being made every year! When I started making it, butter was not added, and it was perfect. I am assuming they changed something in the chocolate chips 5-6 years ago, because my fudge was not seeming creamy as it always had. I saw that recipes were adding 2 Tbsp. butter and I started adding that. It was too soft. It set up but stuck to the parchment. I took it down to 1 Tbsp. butter and it is perfect–creamy and smooth, and doesn’t stick.5 stars