Name: Paula Deen's 5 Minutes Fudge
Prep time: 1 h 5 min
Cook time: 5 min
Total time: 1 h 10 min
Ingredients: 1 ⅔ cups granulated sugar; 2/3 cup evaporated milk; 1 tablespoon unsalted butter; 1 ½ cups mini marshmallows; 1 ½ cups semi-sweet chocolate chips; 1 teaspoon vanilla extract; 1 cup chopped pecans (optional, but recommended); Butter or parchment paper for pan

I’m not exaggerating when I say this fudge recipe changed my holiday dessert game forever. If you’re like me and crave rich, chocolatey comfort without spending an hour in the kitchen, Paula Deen’s 5-Minute Fudge is your new best friend. It’s creamy, it’s nutty, and it hits that sweet spot between indulgent and effortless. Plus, there’s just something nostalgic about good old-fashioned fudge—especially when it doesn’t require a candy thermometer or fancy equipment.

I’ve whipped this up for potlucks, holiday cookie trays, and even lazy Sunday afternoons when I just needed a chocolate fix. What I love most? It never fails. This fudge is smooth and decadent with a hint of crunch from the pecans, and the best part is—you can make it in five minutes flat. Yes, five. This isn’t just a recipe; it’s a little kitchen miracle wrapped in chocolate.

Why You’ll Love This Paula Deen’s 5-Minute Fudge

It’s quick—just five minutes on the stove and you’re done.
Only a handful of pantry staples needed—no hard-to-find ingredients.
No candy thermometer or tricky sugar stages.
Perfect for holiday gifting or satisfying last-minute cravings.
Foolproof recipe, even for beginners.
Customizable with your favorite nuts, extracts, or toppings.
Deliciously creamy texture with just the right amount of chew.
It’s a classic Southern recipe that brings warmth and nostalgia.

What Kind of Chocolate Should I Use?

This recipe is beautifully forgiving, but the kind of chocolate you choose will impact the final flavor. I prefer using semi-sweet chocolate chips because they strike that perfect balance between sweet and rich. You can also use milk chocolate if you want something sweeter, or dark chocolate for a more intense cocoa flavor. Just make sure the chocolate melts easily—stick with good-quality brands for that ultra-smooth finish.

If you’re feeling adventurous, try mixing two types—half semi-sweet, half dark. It adds a bit of depth and complexity that really makes the fudge shine.

Options for Substitutions

One of the things I love most about this fudge recipe is how versatile it is. You can really make it your own with a few smart swaps:

Pecans: Swap for walnuts, almonds, or even crushed pretzels for a salty crunch.
Sweetened condensed milk: You can use a dairy-free version if needed, or substitute with coconut condensed milk for a hint of tropical flavor.
Chocolate chips: Try white chocolate, butterscotch, or peanut butter chips for a whole new vibe.
Butter: Use margarine or a vegan butter alternative if you want a dairy-free option.
Vanilla extract: Add almond extract, peppermint extract, or even a splash of bourbon for seasonal flair.

This fudge is all about ease, so don’t stress—just use what you have, and you’ll still end up with something delicious.

Ingredients for This Paula Deen’s 5-Minute Fudge

Each ingredient in this recipe plays a key role in delivering that melt-in-your-mouth texture and rich flavor. Here’s what you’ll need and why it matters:

Sugar: This gives the fudge its sweetness and structure. It helps everything set beautifully once cooled.
Evaporated Milk: Adds creaminess and helps dissolve the sugar without making the mixture too runny.
Butter: A touch of butter creates that silky, glossy finish and adds richness.
Mini Marshmallows: These melt into the fudge and act as a binder, giving it that chewy, luscious texture.
Semi-Sweet Chocolate Chips: The star of the show—deep, rich chocolate flavor that melts like a dream.
Vanilla Extract: Just a splash elevates the whole mixture with warmth and aroma.
Chopped Pecans: Classic Southern crunch. They add texture and a nutty contrast to the sweetness.

It’s a short list, but every ingredient works together like magic to create this dreamy, foolproof fudge.

Step 1: Combine Sugar, Milk, and Butter

In a medium saucepan, mix together the sugar, evaporated milk, and butter. Turn the heat to medium and stir constantly. This is where the base of the fudge starts to come together, and it only takes a few minutes.

Step 2: Bring to a Boil

Once the mixture begins to bubble, let it boil gently for 5 minutes, stirring the whole time. This step is key to making sure the sugar fully dissolves and the fudge sets properly later. Don’t walk away—keep it moving to avoid any scorching.

Step 3: Stir in Chocolate and Marshmallows

Remove the pan from the heat. Immediately stir in the chocolate chips and mini marshmallows. The residual heat will melt everything into a thick, creamy mixture. You’ll start to see that smooth, glossy fudge texture appear right before your eyes.

Step 4: Add Vanilla and Pecans

Mix in the vanilla extract and chopped pecans (or any add-ins you’re using). The aroma at this point is pure joy. Make sure everything is evenly combined so each bite gets a good balance of chocolate and crunch.

Step 5: Pour into Pan and Chill

Quickly pour the fudge into a buttered or parchment-lined 8×8-inch dish. Use a spatula to smooth out the top. Let it cool at room temperature, then transfer to the fridge for about an hour to set completely.

How Long to Cook Paula Deen’s 5-Minute Fudge

True to its name, the actual cooking time is just 5 minutes on the stovetop. Once you bring the sugar, milk, and butter to a boil, set your timer and let it bubble gently for five minutes—no more, no less. This precise timing is key to getting that perfect fudge texture: not too soft, not too crumbly.

After that, the fudge sets up in about 1 hour in the fridge, though you can speed that up a bit in the freezer if you’re impatient (like I usually am).

Tips for Perfect Paula Deen’s 5-Minute Fudge

Use a heavy-bottomed saucepan to prevent burning or uneven cooking.
Don’t overcook the mixture—five minutes of boiling is all you need.
Stir constantly while it boils to prevent scorching and keep the sugar from sticking.
Line your pan with parchment or foil for easy removal and clean-up.
Use high-quality chocolate chips for better melting and deeper flavor.
Chop your pecans finely if you want a smoother texture; leave them chunkier for more crunch.
Let it fully chill before cutting to get those clean, picture-perfect squares.
Store in an airtight container to keep it from drying out or absorbing fridge odors.

Watch Out for These Mistakes While Cooking

Even a quick and easy recipe like this has its sneaky pitfalls. Here’s what to avoid to keep your fudge flawless:

Overcooking the mixture: More than 5 minutes of boiling can make the fudge dry or grainy.
Using low-quality chocolate: It may not melt properly and can affect both flavor and texture.
Skipping the stirring: This can lead to burned sugar and a gritty texture—keep it moving!
Not preparing your pan ahead of time: The fudge sets fast, so have your pan lined and ready before you start.
Using large marshmallows: Stick with mini marshmallows—they melt more evenly and quickly.
Cutting too soon: Let it chill and fully set before slicing to avoid a gooey mess.
Too many add-ins: Overloading with extras like nuts or candy can mess with the fudge’s structure.
Storing uncovered: Fudge dries out quickly if not kept sealed in an airtight container.

What to Serve With Paula Deen’s 5-Minute Fudge?

This fudge can totally hold its own, but pairing it with a little extra something? That takes it to the next level.

Hot Coffee

That deep, bitter richness balances perfectly with the sweetness of the fudge.

Cold Milk

A classic duo—cool, creamy milk and soft chocolatey bites are made for each other.

Fresh Berries

Add a refreshing, tart contrast with raspberries, strawberries, or blueberries.

Vanilla Ice Cream

Pop a square on top of a scoop—instant dessert magic.

Salted Pretzels

Crunchy, salty, and perfect for contrast in both flavor and texture.

Cheese Board

Yep, include fudge with your savory bites. It adds an elegant sweetness to the spread.

Spiced Chai

The warm spices in chai pair beautifully with the chocolate and nutty tones.

Whipped Cream & Crushed Peppermints

Top the fudge with a swirl and sprinkle for a festive twist during the holidays.

Let’s jump into Part 7 of Paula Deen’s 5-Minute Fudge—covering how to store it and what’s really in each delicious bite.

Storage Instructions

This fudge is just as easy to store as it is to make. Once it’s cooled and cut into squares, place the pieces in an airtight container. You can keep them:

At room temperature for up to 1 week, if your kitchen stays cool and dry.
In the fridge for 2–3 weeks for longer freshness—just let the pieces come to room temp before serving so the texture softens up.
In the freezer for up to 3 months! Just layer with parchment or wax paper between the pieces to keep them from sticking, then thaw in the fridge or on the counter when you’re ready to eat.

It’s the kind of treat you can make ahead for holidays, parties, or chocolate cravings that hit without warning.

Estimated Nutrition

Keep in mind this is a sweet treat, so while it’s not “light,” it is full of comfort and flavor. Here’s an approximate breakdown per square (assuming you cut the fudge into 36 small squares):

Calories: 150
Total Fat: 7g
Saturated Fat: 3.5g
Cholesterol: 10mg
Sodium: 25mg
Carbohydrates: 21g
Sugars: 18g
Protein: 1g

These values may vary based on brands and portion size, but now you’ve got a ballpark idea of what’s in each rich, chocolatey bite.

Awesome—time for Part 8 of Paula Deen’s 5-Minute Fudge, where we cover all the frequently asked questions and wrap things up with a sweet little bow.

Frequently Asked Questions

What if I don’t have mini marshmallows?

No worries! You can use regular marshmallows, just chop them up a bit so they melt faster. About 1 cup of mini marshmallows equals 9–10 large ones.

Can I make this fudge without nuts?

Absolutely. Just leave them out entirely or swap in something like crushed cookies or toffee bits for a different texture.

How do I keep the fudge from becoming grainy?

Make sure to boil the mixture exactly 5 minutes, stir constantly, and use evaporated milk, not sweetened condensed milk for this part. Grainy fudge usually comes from undercooked or overcooked sugar.

Can I double the recipe?

Yes! Just use a larger pan—like a 9×13-inch baking dish—and be sure to increase your stirring time slightly so everything melts evenly.

Is this recipe gluten-free?

It can be! Just double-check your chocolate chips and marshmallows—some brands include additives that may contain gluten.

What’s the best way to cut fudge cleanly?

Use a sharp knife warmed under hot water, then wiped dry. Cut in one clean motion—no sawing—and repeat for each slice.

Can I add toppings before it sets?

Yes! Sprinkle things like crushed candy canes, sea salt, or extra chopped nuts on top while the fudge is still warm so they stick.

Do I have to refrigerate it?

Not necessarily. If your kitchen stays cool and dry, you can leave it at room temp for a few days. For longer storage or during warm weather, the fridge is your friend.

Conclusion

If you’ve never made fudge before, Paula Deen’s 5-Minute Fudge is the ideal place to start. It’s the kind of recipe that delivers big on flavor and nostalgia without demanding much in return. You get silky, chocolatey squares packed with pecans in literally minutes—and it’s basically foolproof. Whether you’re making it for a cozy night in, a bake sale, or a festive dessert tray, this fudge checks all the boxes: simple, sweet, and always satisfying.