If there’s one thing I’ve learned about the holidays (or let’s be real, any day that calls for chocolate), it’s that quick and easy desserts can save your sanity. Enter Paula Deen’s 5 Minute Fudge—a recipe so simple, so rich, and so downright irresistible, you’d think it came straight from a Southern grandma’s kitchen.
I first stumbled upon this Paula Deen fudge recipe when I was knee-deep in Christmas chaos. Picture this: The kids were hyped up on candy canes, the dog had just knocked over the tree (again), and I still had gifts to wrap. Somewhere between untangling lights and trying to remember if I actually bought my sister a present or just thought about it, I realized I had completely forgotten about dessert for our holiday party. Total disaster, right?
That’s when I remembered an old episode of Paula Deen’s cooking show, where she whipped up her famous five minute fudge with that signature Southern charm. Chocolate, butter, condensed milk—what could go wrong? Five minutes later, I had a glossy, melt-in-your-mouth slab of homemade fudge cooling on my counter. Crisis averted.
Ever since that sugar-fueled epiphany, this 5 minute fudge by Paula Deen has been my go-to for last-minute sweet cravings, potlucks, and those days when you just need a bite of something chocolatey without the hassle of tempering or candy thermometers. If you’re looking for easy chocolate fudge recipes that taste like they took hours, you’re in the right place.
Why You’ll Love Paula Deen’s 5 Minute Fudge!
- It’s ridiculously fast. This isn’t one of those “quick” recipes that actually takes 45 minutes of prep. No, this Paula Deen’s five minute fudge actually takes five minutes to make. Well, maybe six if you count stirring. But still—dessert in less time than it takes to preheat your oven? That’s a win.
- No fancy equipment required. If you’ve got a pot, a spoon, and a square pan, you’re all set. There’s no need for candy thermometers, double boilers, or fancy molds. Just melt, mix, and pour.
- It’s foolproof. Some homemade fudge recipes require precise temperatures and endless stirring, but not this one. If you can turn on a stove and stir a spoon, you can make this fudge. It’s beginner-friendly and pretty much impossible to mess up.
- Customizable and fun. This isn’t just a fudge recipe—it’s a blank canvas. Want to throw in some walnuts for a nod to the classic million dollar fudge recipe? Go for it. Prefer peanut butter or a swirl of caramel? No one’s stopping you.
- Perfect for gifting. If you need a last-minute holiday gift, wrap up some squares of this fudge in a cute tin, and suddenly, you look like the thoughtful friend who planned ahead. (Even if you made it ten minutes before leaving the house.)
- It tastes like pure chocolate heaven. Rich, creamy, melt-in-your-mouth goodness. That’s all you need to know. One bite and you’ll wonder why you ever bought store-bought fudge in the first place.
Ingredients You’ll Need
- 1 ½ cups sugar
- ⅔ cup evaporated milk
- 2 tablespoons unsalted butter
- 1 ½ cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 ½ cups mini marshmallows
- ½ cup chopped nuts (optional)
- A pinch of salt
Equipment:
- Medium saucepan
- Wooden spoon or spatula
- 8×8-inch square pan
- Parchment paper (for easy removal)
How to Make Paula Deen’s 5 Minute Fudge
- Prepare the pan. Line your 8×8-inch square pan with parchment paper, leaving some overhang for easy removal later.
- Heat the sugar and milk. In a medium saucepan over medium heat, combine the sugar and evaporated milk. Stir constantly and bring it to a boil. Let it boil for 3-4 minutes, stirring frequently so nothing sticks to the bottom.
- Add the chocolate, butter, and marshmallows. Remove the saucepan from the heat and immediately stir in the chocolate chips, butter, and marshmallows. Keep stirring until everything melts together into a smooth, luscious mixture.
- Mix in vanilla and nuts. Stir in the vanilla extract and a pinch of salt for balance. If you’re using nuts, toss those in too.
- Pour and set. Pour the mixture into the prepared pan, spreading it out evenly. Let it sit at room temperature for about an hour or pop it in the fridge for faster setting.
- Cut and enjoy! Once the fudge has firmed up, lift it out using the parchment paper and cut it into bite-sized squares.
Notes & Tips
- Use high-quality chocolate. Since chocolate is the star of this recipe, using good-quality chocolate chips will make a noticeable difference in flavor.
- Swap out the nuts. If you’re not a fan of walnuts, try pecans, almonds, or even crushed pretzels for a sweet-and-salty twist.
- Make it extra creamy. Some people like to add an extra tablespoon of butter for an ultra-smooth texture. No judgment here.
- Add a flavor twist. Stir in a teaspoon of instant coffee granules for mocha fudge or a dash of cinnamon for a Mexican chocolate vibe.
- Store it properly. This fudge keeps well at room temperature for about a week, but if you want it to last longer, store it in an airtight container in the fridge.
- Double the batch. If you’re making this for a crowd, just double everything and pour it into a 9×13-inch pan instead. Trust me, people will be coming back for seconds.
Macronutrient Count Per Serving
- Calories: 180-200 kcal
- Carbohydrates: 25g
- Protein: 2g
- Fats: 10g
- Sugar: 20g
- Fiber: 1g
Bonus Pro Tips for the Recipe
- Use high-quality chocolate. Since chocolate is the star of this recipe, using good-quality chocolate chips will make a noticeable difference in flavor.
- Swap out the nuts. If you’re not a fan of walnuts, try pecans, almonds, or even crushed pretzels for a sweet-and-salty twist.
- Make it extra creamy. Some people like to add an extra tablespoon of butter for an ultra-smooth texture. No judgment here.
- Add a flavor twist. Stir in a teaspoon of instant coffee granules for mocha fudge or a dash of cinnamon for a Mexican chocolate vibe.
- Store it properly. This fudge keeps well at room temperature for about a week, but if you want it to last longer, store it in an airtight container in the fridge.
- Double the batch. If you’re making this for a crowd, just double everything and pour it into a 9×13-inch pan instead. Trust me, people will be coming back for seconds.
Sweet & Simple: Your Fudge FAQs Answered!
1. What can I serve with this fudge? This fudge pairs beautifully with a cup of coffee, a scoop of vanilla ice cream, or even some fresh berries to cut through the richness.
2. Can I make this fudge without nuts? Absolutely! The nuts are completely optional. If you prefer a smooth fudge, just leave them out.
3. How can I make the fudge firmer? If you like a firmer consistency, let it chill in the fridge for an extra hour. You can also reduce the marshmallows slightly for a denser texture.
4. Can I use white chocolate instead of semisweet chocolate chips? Yes! White chocolate fudge is just as delicious. You can even swirl in some peanut butter for extra flavor.
5. How long does this fudge last? Stored in an airtight container at room temperature, it will stay fresh for about a week. In the fridge, it lasts up to two weeks.
6. Can I make this in the microwave instead of on the stovetop? Yes! Just microwave the sugar, butter, and milk in a microwave-safe bowl for 2-3 minutes, stirring every 30 seconds, before adding the chocolate and marshmallows.
