Paula Deen’s Quick 5-Minute Fudge

There are certain recipes that feel like they’ve been around forever—the kind passed down at church gatherings, tucked into handwritten cookbooks, and made every holiday season without fail. Paula Deen’s Quick 5-Minute Fudge is exactly that kind of recipe. It’s nostalgic, dependable, and irresistibly creamy, with that old-fashioned chocolate flavor that instantly brings you back to childhood. My grandmother kept this recipe taped to the inside of her cabinet door, ready to whip out whenever company came by or a holiday tray needed “just one more treat.” And the best part? It really does come together in just minutes.

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If you’re looking for a dessert that’s quick, easy, and guaranteed to satisfy a chocolate craving, this fudge is a winner every single time. Perfect for Christmas gifting, potlucks, neighbor plates, bake sales, or simply when you want something sweet without a lot of fuss, this is the recipe you’ll reach for again and again.

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

• Fast and foolproof — from stovetop to pan in about 5 minutes.
• No candy thermometer required — perfect for beginners or last-minute treats.
• Uses simple pantry ingredients — sugar, chocolate chips, marshmallows, and evaporated milk give it the perfect melt.
• Creamy, old-fashioned texture — rich but never grainy.
• Customizable — add nuts, dried fruit, or swirl in peanut butter.
• Perfect for gifting — slice into squares and wrap for the holidays.

Ingredients You’ll Need

Main Fudge Ingredients:

• 1 ½ cups white sugar
  Sweetens the fudge and provides structure as it dissolves with the evaporated milk.
• ⅔ cup evaporated milk
  A classic fudge ingredient that's creamier and thicker than regular milk.
• 1 tablespoon unsalted butter
  Adds richness and helps the fudge set smoothly.
• ½ teaspoon salt
  Balances the sweetness and enhances the chocolate flavor.
• 6 oz milk chocolate chips (1 package)
  Melt into the hot mixture for a silky chocolate base.
• 16 large marshmallows
  The secret to creamy, quick-setting fudge—they melt down for softness and stability.
• 1 teaspoon pure vanilla extract
  Adds warm flavor and that classic fudge aroma.
• 1 cup chopped walnuts
  Gives the fudge texture and a satisfying crunch.

Step-by-Step Instructions

1. Combine the Base Ingredients
   In a large, heavy-bottomed saucepan, add the white sugar, evaporated milk, butter, and salt. Stir to combine before turning on the heat.
2. Cook Over Medium Heat
   Heat the mixture over medium, stirring constantly with a wooden spoon or silicone spatula. Keep scraping the bottom to prevent scorching.
3. Bring to a Full Rolling Boil
   Continue stirring until the mixture reaches a full rolling boil—this is when the entire surface bubbles vigorously and keeps boiling even while you stir.
4. Boil for 5 Full Minutes
   Once boiling, maintain a steady boil for 5 minutes, stirring nonstop. This step helps the sugar dissolve fully and ensures the fudge sets properly.
5. Remove from Heat & Add Mix-Ins
   Take the saucepan off the heat and immediately add the milk chocolate chips, marshmallows, and vanilla extract.
   Stir quickly and continuously until everything melts into a smooth, glossy mixture.
6. Fold in the Walnuts
   Add the chopped walnuts, stirring lightly until evenly distributed.
   Coarsely chopped nuts give the best bite!
7. Pour Into Prepared Pan
   Line an 8-inch square pan with parchment or lightly grease it. Pour in the fudge and use a spatula to smooth the top.
8. Let Cool and Set
   Leave the fudge at room temperature for about 2 hours, or until firm enough to slice cleanly.
9. Cut and Serve
   Lift the fudge out using the parchment and cut into squares. Store leftovers in an airtight container.

Serving and Storage Tips

How to Serve

• Serve on a holiday dessert tray next to cookies and candies.
• Pair with coffee or hot cocoa for a rich winter treat.
• Wrap squares in cellophane bags or tins for easy gifting.
• Add to charcuterie dessert boards for a chocolatey element.

Storage:

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Keeps well for 2 weeks—firmer texture.
• Freezer-Friendly: Freeze up to 2 months.
  Thaw in the refrigerator overnight for best results.

Helpful Notes

• Stir constantly during boiling to prevent burning and ensure the fudge stays creamy.
• Use fresh marshmallows — stale ones won’t melt smoothly.
• Don’t substitute evaporated milk with condensed or regular milk; the consistency will be off.
• For a firmer fudge, add an extra ¼ cup of sugar.
• Want a holiday twist? Add a pinch of cinnamon or replace the vanilla with peppermint extract.
• For a nut-free version, skip the walnuts—no other adjustments needed.

Frequently Asked Questions

1. Can I use semi-sweet chocolate instead of milk chocolate chips?
Yes! Semi-sweet will give the fudge a deeper, more intense chocolate flavor.

2. Why did my fudge turn grainy?
It may not have boiled long enough. Make sure to maintain a full rolling boil for 5 full minutes while stirring.

3. Can I use mini marshmallows instead of large?
Absolutely—use about 2 cups of minis.

4. Can I double the recipe?
Yes, but use a larger pan and a bigger pot—this mixture expands as it boils.

5. Can I make it without nuts?
Yes! The fudge sets perfectly fine without walnuts.

Final Thoughts

Paula Deen’s Quick 5-Minute Fudge is one of those timeless recipes that every home baker should keep in their back pocket. It’s fast, easy, and incredibly delicious, with a creamy texture and rich chocolate flavor that tastes like it came from an old-fashioned candy counter. Whether you're making it for Christmas trays, gifting it to friends, or just craving a simple homemade treat, this fudge always hits the spot.

I’ve tested this recipe countless times, especially around the holidays, and it never fails to impress—people always ask for the recipe, and they're always surprised at how simple it is. If you're looking for a reliable chocolate fudge that comes together with minimal effort, this is the one.

Paula Deen’s 5-Minute Fudge

Patricia Collins

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Calories 200 kcal

Ingredients

  

• 1 ½ cups white sugar
• ⅔ cup evaporated milk
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• 6 oz milk chocolate chips
• 16 large marshmallows
• 1 teaspoon pure vanilla extract
• 1 cup chopped walnuts

Instructions

 

• In a large saucepan, combine sugar, evaporated milk, butter, and salt.
• Cook over medium heat, stirring constantly, until the mixture reaches a full rolling boil.
• Continue boiling and stirring for 5 minutes.
• Remove from heat and immediately stir in chocolate chips, marshmallows, and vanilla until melted and smooth.
• Fold in chopped walnuts.
• Pour into a greased or parchment-lined 8-inch square pan.
• Cool at room temperature for about 2 hours, or until set.
• Cut into squares and serve.

Notes

• Use fresh marshmallows for a smoother melt and creamier texture.
• Coarsely chopped walnuts add the best crunch.
• For nut-free fudge, simply omit the walnuts—no adjustments needed.
• Store in an airtight container at room temperature for up to 5 days or refrigerate for a firmer texture.