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Paula Deen’s 5 Minute Fudge

  • Total Time: 10 minutes
  • Yield: 16 squares 1x

Ingredients

Scale
  • 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

  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.
  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.
  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.
  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.
  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.
  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.
  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!).
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes