5 Minute Fudge

Thanks to my dear friend Sarah Colligan (whom I've jacked this recipe and photo from), I bring you 5 Minute Fudge!  Quick, easy, and delicious!  This recipe has been adapted from a Rachel Ray recipe.  Anyways, it's damn good.  Enjoy!


Spray or grease a 12 muffin tin (or a silicon muffin "tin" is even better--you can just pop them out). If you want the nuts to be on the top, you can put them into the tins now before the fudge goes in. If not, mix them in, or whatever add-ins you're using, later.

In a sauce pan, melt the following on LOW, stirring constantly (should take approx. 3-5 mins):

• 1 regular sized bag of semi-sweet or dark chocolate chips (or peanut butter or mint chocolate, etc)
• 1/2 bag of milk chocolate, butterscotch or whatever type of sweeter chips you like (for creaminess)
• 1 can of sweetened condensed milk
• 1 tsp of vanilla

When the contents are almost totally melted, you can QUICKLY add your extras and mix them in completely (nuts, marshmallows, etc.)--I usually make Rocky Road Fudge.

Before it gets "globby" and the oil separates, quickly put a LARGE spoonful of the fudge mixture into each muffin tin. Once they're all filled equally, you can tamp them down with your fingers. Then cover and put them in the fridge to chill, or put them in the snow on the back porch...lol.

Once they're chilled either pop them out or set the tin in warm water for a few seconds to soften the edges, so it will be easier to remove the fudge.


(Thanks Sarah!!)