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Martha Stewart-Inspired 5-Minute Fudge

Close-up of Martha Stewart-Inspired 5-Minute Fudge showing its texture
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This Martha Stewart-inspired 5-minute fudge is a rich, velvety chocolate treat that comes together in one saucepan with no candy thermometer and no fuss. The texture is smooth and sliceable, with a deep cocoa flavor and just a hint of vanilla. It is the kind of easy, make-ahead sweet that belongs on a holiday cookie tray or in a hostess gift box.

Ingredients

Scale
  • 3 cups (510g) semisweet chocolate chips
  • 1 can (14 ounces/397g) sweetened condensed milk
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 teaspoon (5ml) pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup (60g) chopped walnuts or pecans (optional)

Instructions

  1. Line an 8-inch (20cm) square baking pan with parchment paper, leaving a 2-inch (5cm) overhang on two opposite sides. Lightly grease the parchment with a little softened butter or nonstick spray. This makes it easy to lift the fudge out cleanly later.
  2. Combine the chocolate chips, sweetened condensed milk, butter, vanilla, and salt in a medium heavy-bottomed saucepan. Set over low heat and stir constantly with a silicone spatula until the chocolate is almost completely melted, about 3 to 4 minutes; the mixture should look glossy and smooth.
  3. Remove the saucepan from the heat and continue stirring until any remaining chocolate chips melt completely. Do not let the mixture bubble or boil, as overheating can make the fudge grainy. If needed, return the pan to low heat for 30 seconds at a time, stirring constantly.
  4. Fold in the chopped nuts, if using, with a spatula until evenly distributed. Work quickly, as the fudge will begin to set as it cools.
  5. Scrape the mixture into the prepared pan and spread it into an even layer with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles and smooth the top.
  6. Let the fudge cool at room temperature for about 2 hours, or until completely firm. For a faster set, refrigerate for 1 hour. Avoid chilling it for too long, as very cold fudge can become sticky when sliced.
  7. Lift the fudge out of the pan using the parchment overhang and place it on a cutting board. Peel back the parchment and cut into 36 squares, about 1 inch (2.5cm) each, using a sharp chef’s knife. Wipe the knife clean between cuts for neat edges.
  8. Store the fudge in an airtight container with parchment between layers. It will keep at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

Notes

Store fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. To freeze, wrap individual squares in parchment, place in a freezer-safe bag, and freeze for up to 3 months; thaw overnight in the refrigerator or at room temperature for 30 minutes before serving. Make-ahead: the fudge can be made up to 1 week in advance and stored in the refrigerator; bring to room temperature before serving for the best texture. For clean slices, dip the knife in hot water and dry it between cuts. Reheating is not recommended, as it will melt the fudge.

Nutrition

Keywords: 5-minute fudge, easy fudge recipe, Martha Stewart fudge, chocolate fudge, no-bake dessert, homemade candy, foolproof fudge, semisweet chocolate fudge, holiday candy, microwave fudge

Find it online: https://marthadishes.com/martha-stewart-5-minute-fudge-recipe/