Paula Deen 5-Minute Fudge

Paula Deen 5-Minute Fudge is a stovetop chocolate fudge loaded with pecans and mini marshmallows. It takes 10 minutes start to finish and cuts into 16 squares. This is the kind of candy that shows up on every holiday plate in the South, stacked in tins and left on porches all December.

The 5-minute boil is the whole recipe. You need a full rolling boil that keeps going while you stir. Cut it short and the fudge stays soft. Go past five minutes and the sugar starts to crystallize, turning the whole batch gritty. Set a timer the second the pot hits a hard bubble.

Line the pan with parchment before you pour so the block lifts out clean for cutting. The fudge sets at room temperature in about an hour. Store it in a sealed container for up to two weeks, or freeze it with wax paper between layers.

Paula Deen 5-Minute Fudge

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

16

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

205

kcal

A quick stovetop fudge that stirs together chocolate chips, mini marshmallows, and chopped pecans in a buttery sugar base. The mixture boils for five minutes, then gets poured into a pan and cut into squares once firm.

Ingredients

• 1 ⅔ cups sugar
  

• ⅔ cup evaporated milk
  

• 4 tablespoons Butter
  

• ½ teaspoon salt
  

• 1 (6-oz) bag semi sweet chocolate chips
  

• 2 cups Mini marshmallows
  

• 1 teaspoon vanilla
  

• ½ cup chopped pecans

Directions

• Boil the base: Combine the sugar, milk, butter and salt. Boil for 5 minutes, stirring constantly. Add the chocolate and stir until melted.
• Finish and pour: Remove from heat and stir in vanilla, nuts and marshmallows until melted; mix well. Pour into shallow 8-inch square pan to cool; cut into squares.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, USA Pan 8x8 square cake pan, ThermoPro digital kitchen timer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I leave out the pecans?

The fudge sets fine without them. You can swap in walnuts or toasted almonds for a different crunch. Pecans add a buttery flavor that pairs well with the chocolate, but the texture and set are the same either way.

How do I know when the boil is right?

You want a full rolling boil that does not stop when you stir. Start your timer once you hit that point, not when you first see small bubbles forming at the edges. Five minutes at a true boil is what gets the sugar mixture to the right consistency.

Why did my fudge come out grainy?

The sugar recrystallized, usually because the mixture was not stirred constantly during the boil. Sugar crystals on the side of the pot can also fall back in and seed the batch. Keep stirring the entire five minutes and work fast once you pull the pot off the heat.

How long does this fudge keep?

It holds for about two weeks at room temperature in a sealed container. Layer pieces with wax paper so they do not stick together. Frozen in an airtight bag, it lasts up to three months.

Can I double this recipe?

Yes, but use a larger pot because the mixture bubbles up during the boil. Keep the boiling time at five minutes. Pour into a 9x13 pan instead of the 8-inch square so the thickness stays the same.