Paula Deen’s 5-Minute Fudge
Rich, creamy, classic Southern fudge—quick to make and perfect for holidays or gifting.
Ingredients
2/3 cup evaporated milk
1 2/3 cups granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 1/2 cups mini marshmallows
1 1/2 cups semi-sweet chocolate chips
1 cup chopped pecans
1 teaspoon vanilla extract
Instructions
1️⃣ Prep the Pan
Line an 8×8-inch baking dish with parchment paper or foil, leaving a little overhang. Lightly butter or spray.
2️⃣ Boil the Base
In a medium saucepan over medium heat, combine evaporated milk, sugar, salt, and butter.
Bring to a rolling boil, stirring constantly.
Once boiling, cook exactly 5 minutes, continuing to stir so it doesn’t scorch.
3️⃣ Melt & Mix
Remove the pan from heat.
Immediately stir in the marshmallows, chocolate chips, pecans, and vanilla.
Mix until everything is fully melted and smooth.
4️⃣ Set the Fudge
Pour the mixture into the prepared pan and spread evenly.
Let cool at room temperature until set, or refrigerate for 1–2 hours.
5️⃣ Slice & Serve
Lift out using the parchment/foil, cut into squares, and enjoy!
Tips & Variations
Swap pecans for walnuts or leave nuts out entirely.
Use milk chocolate chips for a sweeter fudge or dark chocolate for richer flavor.
Store in an airtight container at room temperature up to 1 week, or refrigerate longer.
Fast, foolproof, and irresistibly creamy—this fudge really does steal the show
