Paula Deen’s 5-Minute Fudge is a quick and delicious treat that combines ease with the rich, comforting flavor of homemade fudge. Known for her Southern charm and simple recipes, Paula Deen has made this fudge a favorite among chocolate lovers who want a decadent dessert without the hassle. This no-fuss recipe delivers all the joy of traditional fudge without the complexities of candy making.
Why You’ll Love This Recipe
- It truly takes just 10 minutes from start to finish — perfect for busy days or last-minute dessert cravings.
- No fancy equipment or candy thermometers required.
- Every bite has the perfect balance of creamy chocolate, gooey marshmallows, nutty crunch, and a touch of vanilla.
- Great for gifting, holiday trays, or midnight sweet tooth emergencies!
Paula’s 5-Minute Fudge Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 16 squares
Equipment Needed:
- Medium saucepan
- Wooden spoon or silicone spatula
- 8-inch square baking dish
- Parchment paper (optional, for easy removal)
Ingredients
- 1 2/3 cups sugar
- 2/3 cup evaporated milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 (6-oz) bag semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
Step 1: Line your pan: Start by lining your 8-inch square baking dish with parchment paper or lightly butter it. This makes removing the fudge a breeze later on.
Step 2: Make the base: In a medium saucepan, combine sugar, evaporated milk, butter, and salt. Place over medium heat and stir gently with a wooden spoon or silicone spatula until the butter melts and everything is well-blended.
Step 3: Bring to a boil: Keep stirring and bring the mixture to a steady boil. Once it starts bubbling, set a timer and cook for exactly 5 minutes, stirring constantly to avoid scorching.
Step 4: Add chocolate: Remove the pan from the heat. Immediately stir in the chocolate chips. Keep stirring until they melt completely into a smooth, glossy mixture.
Step 5: Final mix-ins: Quickly fold in the mini marshmallows, vanilla extract, and chopped pecans. The residual heat will melt the marshmallows just enough to make the fudge rich and fluffy.
Step 6: Pour and set: Pour the fudge into your prepared pan and smooth the top with a spatula. Let it cool at room temperature until firm (about 1 hour), or chill in the fridge for faster setting.
Step 7: Cut and enjoy: Once fully set, lift the fudge out of the pan and cut into 16 squares. Store in an airtight container at room temperature for up to 1 week (if it lasts that long!).
Pro Tips
- Use a silicone spatula — it helps scrape down the sides of the pot and ensures no sugary goodness is left behind.
- Don’t overcook the mixture. Five minutes means five minutes once boiling starts — set a timer and don’t second guess it!
- Add a pinch of instant espresso powder (about 1/4 tsp) with the chocolate chips to deepen the chocolate flavor. It won’t taste like coffee — just richer.
- Toasted pecans = next level. Toss them in a dry skillet for 2-3 minutes before adding for extra nuttiness.
- Fancy it up? Sprinkle flaky sea salt on top right after pouring it into the pan for a modern twist.
Why Paula Deen’s Fudge Recipe Shines
Among the countless fudge recipes out there, Paula Deen’s version stands out for its ease and consistent results:
- Efficiency: Ideal for those short on time, this recipe skips the lengthy steps often associated with traditional fudge-making.
- Kid-friendly: Its simple instructions and quick cooking process make it perfect for cooking with kids, offering a quick and rewarding experience.
This delightful dessert is not only delicious but also highly customizable. Whether you prefer it without nuts or packed with nuts and dried fruit, this basic recipe can easily be adapted to suit your taste.
Print Paula Deen’s 5 Minute Fudge
- Total Time: 10 minutes
- Yield: 16 squares 1x
Ingredients
- 1 2/3 cups sugar
- 2/3 cup evaporated milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 (6-oz) bag semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Line your pan: Start by lining your 8-inch square baking dish with parchment paper or lightly butter it. This makes removing the fudge a breeze later on.
- Make the base: In a medium saucepan, combine sugar, evaporated milk, butter, and salt. Place over medium heat and stir gently with a wooden spoon or silicone spatula until the butter melts and everything is well-blended.
- Bring to a boil: Keep stirring and bring the mixture to a steady boil. Once it starts bubbling, set a timer and cook for exactly 5 minutes, stirring constantly to avoid scorching.
- Add chocolate: Remove the pan from the heat. Immediately stir in the chocolate chips. Keep stirring until they melt completely into a smooth, glossy mixture.
- Final mix-ins: Quickly fold in the mini marshmallows, vanilla extract, and chopped pecans. The residual heat will melt the marshmallows just enough to make the fudge rich and fluffy.
- Pour and set: Pour the fudge into your prepared pan and smooth the top with a spatula. Let it cool at room temperature until firm (about 1 hour), or chill in the fridge for faster setting.
- Cut and enjoy: Once fully set, lift the fudge out of the pan and cut into 16 squares. Store in an airtight container at room temperature for up to 1 week (if it lasts that long!).
- Prep Time: 5 minutes
- Cook Time: 5 minutes
