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Paula Deen’s 5-Minute Fudge

Paula Deen’s 5-Minute Fudge

Patricia Collins
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.