Paula Deen’s 5-Minute Fudge (Easy, Creamy, Foolproof)

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Paula Deen’s 5-Minute Fudge (Easy, Creamy, Foolproof)

This classic 5-Minute Fudge is famous because it’s fast, rich, and nearly impossible to mess up. It uses simple pantry ingredients and sets beautifully every time. Perfect for holidays, gift trays, or last-minute desserts.

Ingredients

  • ⅔ cup evaporated milk
  • 1½ cups mini marshmallows
  • 1½ cups semisweet chocolate chips
  • 1 cup chopped pecans (optional but traditional)
  • 1 teaspoon vanilla extract (optional but recommended)
  • Pinch of salt (optional, enhances chocolate flavor)

Equipment

  • Medium saucepan
  • Heat-resistant spatula or spoon
  • 8×8-inch baking dish
  • Parchment paper or foil

Instructions

Step 1: Prepare the Pan

Line an 8×8-inch baking dish with parchment paper or foil, leaving overhang on the sides for easy removal. Lightly butter if using foil.

Step 2: Heat the Base

In a medium saucepan over medium heat, add:

  • Evaporated milk
  • Mini marshmallows

Stir constantly until the marshmallows are completely melted and the mixture is smooth. This takes about 2–3 minutes.

Step 3: Melt the Chocolate

Remove the pan from heat. Immediately stir in:

  • Chocolate chips

Keep stirring until the chocolate is fully melted and glossy.

Step 4: Add Nuts and Flavor

Fold in:

  • Chopped pecans
  • Vanilla extract
  • Pinch of salt (if using)

Mix until evenly combined.

Step 5: Set the Fudge

Pour the mixture into the prepared pan and spread evenly. Tap the pan gently on the counter to remove air bubbles.

Step 6: Chill

Refrigerate for at least 2 hours, or until fully set.

Cutting & Serving

  • Lift fudge out using parchment overhang.
  • Cut into small squares using a sharp knife.
  • For clean cuts, wipe the knife between slices.

Texture & Flavor

  • Smooth, creamy chocolate base
  • Soft but firm bite
  • Crunch from pecans
  • Balanced sweetness from marshmallows and chocolate

Tips for Perfect Fudge

  • Stir constantly while heating to prevent scorching.
  • Remove from heat before adding chocolate chips to avoid grainy texture.
  • Use high-quality chocolate chips for best flavor.
  • Mini marshmallows melt faster than large ones.
  • If fudge feels too soft, chill longer—it firms as it cools.

Variations

  • Walnut Fudge: Swap pecans for walnuts
  • Peanut Butter Fudge: Stir in ½ cup peanut butter
  • Dark Chocolate: Use dark chocolate chips
  • Rocky Road: Add mini marshmallows after mixing and chopped almonds
  • Holiday Version: Sprinkle crushed candy canes on top before chilling

Storage

  • Store in an airtight container in the refrigerator for up to 1 week
  • Can be frozen for up to 2 months
  • Separate layers with parchment paper

Why This Recipe Works

  • No candy thermometer needed
  • No boiling or timing stress
  • Minimal ingredients
  • Reliable texture every time

Final Thoughts

Paula Deen’s 5-Minute Fudge is a timeless recipe because it delivers maximum flavor with minimal effort. Whether you’re making it for Christmas, gifting to friends, or just satisfying a chocolate craving, this fudge proves that simple recipes can still be unforgettable.

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