Print

Paula Deen’s 5-Minute Fudge Recipe

Print Recipe

★★★★

4 from 59 reviews

Paula Deen’s 5-Minute Fudge is a quick and easy homemade chocolate fudge recipe that combines rich milk chocolate chips, marshmallows, and nuts for a creamy, decadent treat. Perfect for satisfying your sweet tooth, this fudge uses simple ingredients cooked on the stovetop and sets at room temperature, making it a classic Southern dessert that you can enjoy any time.

Ingredients

Scale

Fudge Base

  • 1 and ⅔ cups white sugar
  • ⅔ cup evaporated milk
  • 1 tablespoon unsalted butter
  • ½ teaspoon salt

Chocolate and Flavor

  • 1 (6-ounce) package milk chocolate chips
  • 16 large marshmallows
  • 1 teaspoon pure vanilla extract

Add-ins

  • 1 cup chopped nuts (pecans, walnuts, or your choice)

Instructions

  1. Prepare the Fudge Base: In a medium saucepan, combine the white sugar, evaporated milk, unsalted butter, and salt. Place the saucepan over medium heat and cook for 5 minutes, stirring constantly to prevent burning or sticking. This forms the creamy base of the fudge.
  2. Melt the Chocolate: Add the milk chocolate chips directly to the hot mixture while stirring continuously. Keep stirring until the chocolate chips are fully melted and the mixture is smooth and glossy.
  3. Add Flavor and Texture: Remove the saucepan from heat. Stir in the marshmallows until they melt completely and are incorporated. Then add the pure vanilla extract and chopped nuts, mixing thoroughly to ensure even distribution.
  4. Set the Fudge: Pour the hot fudge mixture into an 8-inch square pan, ideally lined with parchment paper for easy removal. Use a spatula to spread it evenly and smooth the top. Allow the fudge to cool at room temperature for 1-2 hours until it becomes firm and set.
  5. Cut and Serve: Once fully set, cut the fudge into small squares using a sharp knife. Serve immediately or store as preferred.

Notes

  • Use high-quality chocolate chips for a richer and more decadent fudge.
  • Lightly toast the nuts before adding to enhance their flavor and add nuttiness.
  • For the best texture, the mixture should reach a soft-ball stage at about 234°F (112°C) when cooking the base.
  • Store fudge in an airtight container at room temperature for up to 1 week, refrigerated for up to 2 weeks, or frozen for up to 3 months.
  • If freezing, wrap individual pieces in wax paper to prevent sticking and thaw at room temperature before serving.

Keywords: Paula Deen fudge, easy fudge recipe, quick fudge, homemade chocolate fudge, marshmallow fudge, Southern fudge recipe

Find it online: https://foodiecara.com/paula-deens-5-minute-fudge-recipe/