Introduction
Some recipes feel like they belong in a family scrapbook—handwritten, smudged with butter, and made a hundred times without ever glancing at a measuring cup. Paula Deen’s 5-Minute Fudge feels exactly like that kind of recipe. It’s old‑school, no‑nonsense, and doesn’t pretend to be anything fancy. It’s the kind of fudge you make when you want dessert and you want it now, without candy thermometers, without stress, and without the fuss that usually scares people off from homemade fudge.
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This version is quick, rich, and wildly satisfying. In just a few minutes, you’ve got a pot of chocolatey goodness that sets into smooth, creamy squares that taste like your grandma used to make for the holidays. The secret here isn’t a fancy technique—it’s simplicity. Marshmallow cream, chocolate chips, sugar, evaporated milk, and butter come together in a way that hits the nostalgia button hard. It’s the kind of treat that feels both homemade and effortless.
The beauty of this recipe is that it works for almost any occasion. Bake sale? Done. Holiday tray? Perfect. Midnight craving? You’ll have fudge ready before your favorite show loads. Paula Deen’s 5‑Minute Fudge is the sweet, comforting shortcut that proves great desserts don’t need to be complicated. They just need to hit the spot—and this one absolutely does.
Fast and easy – Truly ready in minutes
No candy thermometer – Foolproof and beginner‑friendly
Rich and creamy – Perfect fudge texture every time
Simple ingredients – Pantry staples you probably already have
Holiday classic – Ideal for gifting, sharing, or devouring solo
Customizable – Add nuts, swirls, or toppings
Ingredients
1 2/3 cups granulated sugar
2/3 cup evaporated milk
2 tbsp unsalted butter
1 1/2 cups semisweet chocolate chips
2 cups mini marshmallows or 1 jar marshmallow creme
1 tsp vanilla extract
Optional: 1/2 cup chopped pecans or walnuts
Instructions/Method
Heat the base: In a medium pot, combine sugar, evaporated milk, and butter. Bring to a boil over medium heat.
Boil briefly: Let it boil for 5 minutes, stirring constantly to prevent scorching.
Add chocolate and marshmallows: Remove from heat. Stir in chocolate chips and marshmallows until melted and smooth.
Flavor it: Add vanilla extract and nuts if using.
Pour and set: Spread the mixture into a greased or parchment‑lined 8×8 pan.
Cool and slice: Let it set at room temperature or refrigerate until firm. Cut into squares.
Tips & Variations
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Nutty twist: Pecans or walnuts add classic Southern crunch.
Peanut butter swirl: Drop spoonfuls of peanut butter on top and swirl before setting.
Dark chocolate version: Use dark chocolate chips for a deeper flavor.
Festive touch: Add crushed candy canes for a holiday vibe.
Note
Stir constantly during boiling to avoid burning. Measure everything before starting—this recipe moves fast.
Serving Suggestions
Serve chilled for firmer fudge.
Add to holiday dessert trays.
Pair with coffee for a rich treat.
Wrap individually for gifting.
Nutrition Information (Per Piece)
Calories: 135
Protein: 1g
Carbohydrates: 20g
Fat: 6g
Fiber: 1g
Sugar: 18g
Sodium: 20mg
Robert P. – “Made this on a whim. Dangerous. Too good.”
Kelly S. – “Added walnuts and a peanut butter swirl—my family attacked the pan.”
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FAQs
Does this fudge need to be refrigerated?
Not required, but it stays firmer in the fridge.
Can I use milk chocolate chips?
Yes, but the fudge will be much sweeter.
What if I don’t have marshmallow creme?
Mini marshmallows work perfectly—just stir until melted.
Can I freeze fudge?
Absolutely. Wrap tightly and freeze for up to 3 months.
Why did my fudge turn grainy?
Usually from not stirring enough or overheating. Keep the boil steady and stir constantly.
Conclusion
Paula Deen’s 5‑Minute Fudge is proof that great dessert doesn’t need to be complicated. It’s fast, decadent, nostalgic, and endlessly adaptable. Whether you’re prepping for the holidays or just want chocolate ASAP, this fudge hits the mark every time.
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If you’re curious about the history of fudge itself, check out the Wikipedia page on fudge—a dessert with more charm (and mystery) than you’d expect.
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