Paula Deen’s 5 Minute Fudge
Rich, creamy, and chocolatey fudge made quickly with simple ingredients. No baking required, perfect for gifting or gatherings, offering a smooth texture and customizable flavors in under 15 minutes.
Equipment
- 1 medium saucepan for cooking fudge base
- 1 8×8-inch baking pan greased or lined with parchment paper
- 1 spatula for spreading fudge
Ingredients
- 1 2/3 cups granulated 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 optional
Instructions
- Grease an 8×8-inch baking pan or line it with parchment paper.
- Measure all ingredients ahead of time for smooth preparation.
- In a medium saucepan, combine sugar, evaporated milk, butter, and salt.
- Place saucepan over medium heat and stir constantly until the mixture comes to a gentle boil.
- Simmer for exactly 5 minutes, stirring continuously to prevent sticking or burning.
- Remove the pan from heat and immediately stir in semi-sweet chocolate chips until melted and smooth.
- Add mini marshmallows, vanilla extract, and chopped pecans if using; stir until marshmallows melt and the mixture is thick and glossy.
- Pour the fudge into the prepared pan and spread evenly with a spatula.
- Allow the fudge to cool at room temperature for 1 to 2 hours until fully set.
- Once firm, cut into 16 squares and serve or store in an airtight container.
Notes
- Set a timer for precise 5-minute simmer to avoid burning.
- Use good-quality chocolate for best flavor and texture.
- Omit pecans for a nut-free version.
- Try adding peppermint extract or orange zest for variations.
- Store airtight at room temperature up to 2 weeks or refrigerate up to 1 month.