Five Minute Fudge This is how I make Five Minute Fudge. If for some reason it comes out too dry, make it again and knock a minute or two off the boil time. If it's two soft (even so it will still be good), add a minute.
Line an 8 inch metal pan with foil and grease with some butter.
Put the vanilla, chocolate chips, marshmallows and nuts in a large mixing bowl and set aside.
In a heavy 3 quart saucepan, combine the sugar, evaporated milk, butter and salt; bring to a rolling boil over medium heat, stirring continuously. Starting when the mixture hits a boil, set the timer for 4 minutes and reduce heat to the lowest temperature at which the mixture will maintain the boil, then boil gently until timer rings.
Remove from heat and gradually add the boiled mixture to chocolate chip mixture. I do this in thirds rather than all at once -- ⅓ and stir, add ⅓ and stir and ⅓ and stir until smooth.
Pour into prepared pan. Let sit at room temperature for about an hour, then chill for 4 hours or overnight. Lift from pan and cut into 1-inch squares. Store in refrigerator or freezer in a sealed container.
Notes
**Good quality chips are less likely to seize when you add the hot mixture. I like using Guittard.After making this recipe as written, I took another shot at making half batch, loaf pan size versions and found that with the half batch, you only need to boil the sugar mixture for 1 minute. Start the timer as soon as it reaches a rolling boil. If you do want to use your candy thermometer, the target should be around 220 degrees F which is much lower than the usual softball stage, but I guess there's carryover cooking because that seems to be the perfect temp for the small batch.