I’ll never forget the first time I made fudge the traditional way—standing at the stove with a candy thermometer, nervously watching the temperature climb, terrified I’d miss the soft-ball stage and end up with grainy disaster. Then I discovered this recipe, and everything changed. Five minutes of active cooking time, no candy thermometer needed, and the results are smooth, creamy, foolproof fudge every single time.

This chocolate pecan fudge has become my emergency dessert recipe. When I need something impressive but have almost no time, this is what I make. The combination of rich chocolate, crunchy pecans, and creamy texture makes it taste like you spent hours in the kitchen, but the secret is that it comes together in minutes. Whether you’re preparing for holiday gift-giving or need a last-minute dessert, this fudge never disappoints.

Why You’ll Love This Recipe

Ready in just 5 minutes of active cooking time
No candy thermometer required
Foolproof method that works every time
Rich, creamy chocolate fudge with perfect texture
Crunchy pecans add wonderful texture
Makes 36 pieces, perfect for sharing or gifting

Ingredients You’ll Need

2/3 cup evaporated milk – Not sweetened condensed milk; they’re different products
1 2/3 cups granulated sugar – Creates the fudge base and sweetness
1/2 teaspoon salt – Enhances chocolate flavor and balances sweetness
1 1/2 cups mini marshmallows – The secret to creamy texture without precise temperature control
1 1/2 cups semisweet chocolate chips – Use quality chips for best flavor
1 teaspoon vanilla extract – Rounds out the chocolate flavor
1 cup chopped pecans – Adds crunch and nutty richness

Important: Use evaporated milk, not sweetened condensed milk or regular milk. Mini marshmallows melt faster and more evenly than large ones. Quality chocolate chips make a noticeable difference in the final flavor.

Step-by-Step Instructions

Prepare the pan: Line an 8×8-inch baking pan with parchment paper or foil, leaving overhang on the sides. This makes lifting the fudge out easy once it’s set.
Combine base ingredients: In a medium saucepan, combine evaporated milk, granulated sugar, and salt.
Bring to boil: Place over medium heat and bring to a full rolling boil, stirring constantly to prevent scorching on the bottom.
Boil for 5 minutes: Once boiling, continue cooking for 4-5 minutes, stirring continuously without stopping. Set a timer to track the time accurately.
Add chocolate mixture: Remove from heat immediately. Add mini marshmallows, chocolate chips, and vanilla extract. Stir vigorously until everything is completely melted and the mixture is smooth and glossy.
Fold in pecans: Gently fold in chopped pecans until evenly distributed throughout the fudge.
Pour and spread: Pour the fudge mixture into the prepared pan. Use a spatula to spread evenly and smooth the top surface.
Cool completely: Let cool at room temperature for 2 hours, or refrigerate until firm (about 1 hour).
Cut and serve: Use the parchment overhang to lift the fudge from the pan. Cut into 36 squares using a sharp knife.

Tips for Success

Stir constantly during boiling: This is crucial to prevent burning. The sugar mixture can scorch quickly on the bottom of the pan.

Time it accurately: The 4-5 minute boil time is important. Too short and the fudge won’t set properly; too long and it becomes hard and grainy.

Work quickly after boiling: Once you remove the pan from heat, add your chocolate mixture immediately and stir fast. The residual heat melts everything perfectly.

Use a heavy-bottomed saucepan: This distributes heat evenly and prevents hot spots that can burn the mixture.

Don’t skip the salt: It enhances the chocolate flavor dramatically and prevents the fudge from tasting too sweet.

Clean cuts: For neat squares, wipe your knife clean between cuts, or run it under hot water and dry it.

Variations

Walnut fudge: Replace pecans with walnuts for a different nutty flavor
Double chocolate: Add 1/2 cup white chocolate chips along with the semisweet chips
Peppermint fudge: Add 1/2 teaspoon peppermint extract and top with crushed candy canes
Nut-free: Simply omit the pecans for smooth, creamy fudge
Salted caramel swirl: Drizzle caramel sauce on top before it sets and swirl with a knife
Espresso fudge: Add 1 tablespoon instant espresso powder for mocha flavor

Storage

Room temperature: Store in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking.

Refrigerator: Keep refrigerated for up to 3 weeks. The fudge becomes slightly firmer when cold but softens at room temperature.

Freezer: Wrap individual pieces in wax paper, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.

Gift packaging: Layer in decorative tins with parchment paper between layers, or arrange in clear cellophane bags tied with ribbon.

Frequently Asked Questions

Why didn’t my fudge set properly?
You didn’t boil the mixture long enough. The sugar needs to reach the right temperature, which takes the full 4-5 minutes of boiling. Next time, make sure you have a full rolling boil before starting your timer.

My fudge turned out grainy. What happened?
You boiled it too long or stirred it after it started cooling. Overboiling causes sugar crystallization. Stick to the 5-minute maximum boil time.

Can I use regular marshmallows instead of mini?
You can, but chop them into smaller pieces first. They’ll take longer to melt, so stir longer to ensure they’re fully incorporated.

What’s the difference between evaporated milk and sweetened condensed milk?
Evaporated milk is unsweetened milk with 60% of the water removed. Sweetened condensed milk has added sugar and is much thicker. They cannot be substituted for each other.

Can I double this recipe?
Yes, but use a larger pan (9×13 inches) and be extra vigilant about stirring during the boiling stage. A larger batch can scorch more easily.

How do I know when it’s boiling enough?
A full rolling boil means large bubbles that don’t stop when you stir. It should look vigorous and bubbly across the entire surface.

Final Thoughts

This 5 Minute Chocolate Pecan Fudge is proof that amazing desserts don’t require complicated techniques or specialty equipment. The marshmallow method eliminates the guesswork of candy-making, giving you perfect, creamy fudge every single time. The rich chocolate flavor combined with crunchy pecans creates an irresistible treat that tastes far more sophisticated than the simple preparation suggests.

Whether you’re making it for holiday gifts, potlucks, bake sales, or just keeping a stash in your kitchen for chocolate emergencies, this fudge delivers consistently delicious results. Make one batch, and it’ll become your go-to recipe whenever you need something sweet, impressive, and impossibly easy.