Introduction

There is something almost magical about a recipe that delivers gourmet results in the time it takes to brew a pot of coffee. When it comes to Southern comfort and decadent desserts, nobody does it quite like Paula Deen. Her 5-Minute Fudgehas become a legendary staple in my kitchen, especially during the hectic holiday season or when a late-night chocolate craving strikes without warning.

This isn’t your traditional, finicky fudge that requires a candy thermometer and nerves of steel. This is a fast, reliable, and incredibly creamy version that uses simple pantry staples to achieve that perfect melt-in-your-mouth texture. If you love quick treats, you might also want to check out my Old School No-Bake Cookies which are just as easy to whip up!

Why I Love This Recipe

I’ve tried dozens of fudge recipes over the years—some involving marshmallow fluff, others requiring hours of cooling—but I always come back to this one. Here is why:

• Speed: From stovetop to pan in under 10 minutes.
• Texture: The addition of large marshmallows creates a light, airy sweetness that balances the rich milk chocolate.
• Reliability: It sets up perfectly every single time, making it great for gifting.
• Versatility: You can swap the nuts or the type of chocolate to suit your mood.

If you are a fan of rich, layered chocolate desserts, you absolutely have to try these Chocolate Chip Cookie Dough Brownie Bombs.

Ingredients

To make this classic Paula Deen fudge, you will need the following:

• 1 2/3 cups White Sugar
• 2/3 cup Evaporated Milk (do not confuse this with sweetened condensed milk!)
• 1 tablespoon Unsalted Butter
• 1/2 teaspoon Salt
• 1 (6 ounce) package Milk Chocolate Chips
• 16 Large Marshmallows
• 1 teaspoon Pure Vanilla Extract
• 1 cup Chopped Nuts (Walnuts or pecans work best)

Swaps and Notes

• Chocolate: While Paula uses milk chocolate for a classic sweetness, you can use semi-sweet chips for a deeper, more intense cocoa flavor.
• Nuts: If you have a nut allergy, simply omit them or replace them with crushed pretzels for a salty-sweet vibe.
• Milk: Ensure you are using evaporated milk. Using regular whole milk may prevent the fudge from setting correctly.

Step-by-Step Instructions

1. The Base: In a medium-sized saucepan, combine the white sugar, evaporated milk, butter, and salt.
2. The Boil: Bring the mixture to a rolling boil over medium heat. Once it reaches a boil, cook for exactly 5 minutes, stirring constantly to prevent the sugar from scorching.
3. The Melt: Stir in the milk chocolate chips and continue to cook just until they are completely melted and the mixture is smooth.
4. The Finish: Remove the pan from the heat. Quickly stir in the marshmallows, vanilla extract, and chopped nuts. Mix vigorously until the marshmallows have melted into the chocolate and the mixture is uniform.
5. The Set: Pour the mixture into a greased or parchment-lined 8-inch square pan.
6. Cool and Serve: Allow the fudge to cool completely at room temperature or in the fridge before cutting into small squares.

Tips for Success

• Stir Constantly: Sugar and milk can burn quickly. Use a heat-resistant spatula to keep the mixture moving during those crucial 5 minutes.
• Prep in Advance: Because this recipe moves so fast once the chocolate is added, have your marshmallows and nuts measured and ready to go.
• Parchment Paper: Line your pan with parchment paper, leaving an overhang on the sides. This allows you to lift the entire block of fudge out for easy, clean slicing.

Serving Suggestions and Pairings

This fudge is incredibly rich, so a little goes a long way. It’s the perfect addition to a holiday dessert platter. I love pairing it with other “make-ahead” treats like these Pecan Pie Bars.

If you are hosting a party, serve these alongside a batch of Peanut Butter Brownies for a “chocolate lovers” spread that will have everyone asking for the recipe.

Nutritional Information (Per Serving)

Estimate based on 16 servings

• Calories: 215 kcal
• Fat: 9g
• Carbohydrates: 32g
• Protein: 3g
• Sugar: 28g

Storage and Leftover Tips

• Room Temperature: Store in an airtight container for up to 1 week.
• Refrigeration: If you prefer a firmer fudge, keep it in the fridge for up to 2 weeks.
• Freezing: This fudge freezes beautifully! Wrap individual squares in plastic wrap and store in a freezer bag for up to 3 months.

More Recipes You Will Love

If you enjoyed this quick chocolate fix, you’ll love these other easy treats:

• S’mores Bark (No Campfire Required!)
• Old School No-Bake Cookies
• The Best Peanut Butter Brownies

Final Thoughts

Paula Deen’s 5-Minute Fudge proves that you don’t need all day in the kitchen to create a high-quality dessert. It’s sweet, salty, crunchy, and smooth all in one bite. I’d love to hear how yours turned out! Did you add any extra toppings or swap the nuts?

Leave a comment below and let me know your thoughts, and don’t forget to follow Chefmaniac for more easy, delicious recipes!