I make Paula Deen’s 5 Minute Fudge when you and I need a classic, old‑fashioned chocolate fudge that’s rich, nutty, and completely foolproof—without dragging out a candy thermometer. You boil evaporated milk, sugar, and a pinch of salt for just five minutes, then stir in mini marshmallows, chocolate chips, vanilla, and pecans, pour it into a pan, and let it set into slices of nostalgic chocolate pecan fudge that taste like Christmas on a plate.
Why you’ll love this 5‑minute fudge
This recipe gives you that traditional Southern fudge texture—creamy, dense, and just firm enough to hold clean squares—using the same marshmallow shortcut you see in many “no‑fail” 5‑minute fudge recipes. Evaporated milk and mini marshmallows help stabilize the mixture so you don’t have to stress about soft‑ball stages or grainy sugar, which makes it perfect for busy holiday baking days when you’re juggling cookies, candies, and party prep.
You also get big chocolate flavor and plenty of crunch from a full cup of chopped pecans, just like Paula Deen’s original chocolate pecan fudge. It’s simple enough for beginner candy makers, but the results look and taste like something from a fudge shop—ideal for gifting, dessert trays, and Christmas tins.
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