Paula Deen’s 5 Minute Fudge

Paula Deen’s 5-Minute Fudge is the ultimate quick and indulgent treat for any occasion. With just a handful of ingredients like semi-sweet chocolate chips, marshmallows, and crunchy pecans, this simple recipe delivers a rich, creamy fudge that’s ready in no time.

Perfect for satisfying your sweet tooth or sharing with friends and family, this fudge is a delightful combination of textures and flavors, and it only takes five minutes to make!

Paula Deen’s 5 Minute Fudge

Ingredients

1 ½ C. Granulated sugar

¾ C. Evaporated milk

1 Tbsp. Butter

6 oz. Semi-sweet chocolate chips

16 Large marshmallows

1 C. Chopped pecans

1 tsp. Vanilla extract

Instructions

Add the sugar, evaporated milk and butter to a saucepan over medium heat. Bring to a boil stirring often.

Boil for 5 minutes.

Remove the saucepan from the heat and whisk in the chocolate and marshmallows. Continue to stir until the marshmallows are completely melted.

Mix in the vanilla extract and pecans.

Layer in the bottom of a well greased 9×9 baking dish and place into the fridge or freezer to set until hardened.

Cut into 36 pieces and serve.

Notes:

Stir Constantly: While boiling the sugar, evaporated milk, and butter mixture, be sure to stir constantly to prevent it from burning or sticking to the bottom of the pan. This also helps ensure the fudge sets smoothly.

Use Room Temperature Ingredients: To help the chocolate chips and marshmallows melt evenly, make sure they are at room temperature before adding them to the hot mixture.

Chill Time: After spreading the fudge in the baking dish, it’s important to refrigerate or freeze it for at least 1-2 hours to allow the fudge to fully set and firm up.

Optional Variations: Feel free to get creative by adding other mix-ins, like shredded coconut, dried fruit, or a sprinkle of sea salt on top for a flavor twist.

Greasing the Dish: Make sure the 9×9 baking dish is well greased or lined with parchment paper to make removing the fudge easier once it’s set.

Cutting Tips: Use a sharp knife to cut the fudge into clean pieces. If the fudge is too soft to cut cleanly, refrigerate it for a bit longer.

Storage: Store the fudge in an airtight container in the fridge for up to a week, or in the freezer for longer storage.

Nutrition Information:

YIELDS: 36 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of nuts in this fudge?

Yes, you can absolutely substitute the pecans with other types of nuts like walnuts, almonds, or hazelnuts.

Just chop them to a similar size as the pecans for the best texture.

Do I need to use evaporated milk, or can I substitute it with something else?

Evaporated milk is key to giving the fudge its smooth, creamy texture, but if you don’t have it on hand, you can substitute it with heavy cream or whole milk.

However, note that using heavy cream will make the fudge even richer and creamier, while whole milk may slightly alter the texture.

How can I make this fudge dairy-free or vegan?

To make this fudge dairy-free or vegan, you can use dairy-free butter and coconut milk or a plant-based milk (such as almond or oat milk) as a substitute for the evaporated milk.

Be sure to use vegan chocolate chips, as many regular chocolate chips contain milk products.

Can I double the recipe to make more fudge?

Yes, you can double the recipe to make a larger batch.

Just be sure to use a larger saucepan to accommodate the extra ingredients and adjust the cooling time slightly, as it may take a little longer to set if the fudge is thicker.

How long does this fudge last, and how should I store it?

This fudge will last about 1 week when stored in an airtight container in the refrigerator.

If you want to keep it longer, you can freeze it for up to 3 months.

Just make sure to wrap the fudge tightly in plastic wrap or foil before freezing to preserve its texture.

Why is my fudge not setting properly?

There are a couple of reasons why fudge might not set.

First, make sure you’ve boiled the sugar and milk mixture for the full 5 minutes—this step is crucial for creating the right consistency.

Also, ensure you’re chilling the fudge long enough.

If it’s still soft after chilling for 1-2 hours, it might need more time in the fridge or freezer to fully set.

Can I use milk chocolate instead of semi-sweet chocolate chips?

Yes, you can use milk chocolate chips instead of semi-sweet chocolate if you prefer a sweeter, milder flavor.

Keep in mind that this will alter the taste and texture slightly, as milk chocolate is sweeter and creamier than semi-sweet.

Can I make the fudge without marshmallows?

Marshmallows give the fudge its soft, creamy texture.

If you don’t have marshmallows or prefer not to use them, you could try substituting with marshmallow crème or a similar sticky, sweet product.

However, skipping marshmallows altogether might result in a denser, less smooth fudge.

How can I prevent the fudge from sticking to the pan?

To prevent the fudge from sticking, grease the baking dish well with butter or cooking spray before pouring in the fudge mixture.

Alternatively, you can line the dish with parchment paper, leaving some overhang so you can easily lift out the fudge once it has set.

Can I add more mix-ins like caramel or coconut?

Absolutely! You can add extra mix-ins like caramel bits, shredded coconut, or even chocolate swirls.

Just make sure to fold them in after the chocolate and marshmallows are fully melted, before spreading the fudge into the baking dish.

Keep in mind that adding too many extras might affect the texture, so try not to overload it.