Ingredients for Paula Deen’s 5 Minute Fudge
- 2/3 cup evaporated milk
- 1 2/3 cups granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cups mini marshmallows
- 1 1/2 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Evaporated milk, sugar, and salt form the base syrup, just as in Paula Deen’s published 5‑minute fudge. Mini marshmallows melt into that hot syrup to create body and creaminess, while semisweet chocolate chips and pecans give the fudge its signature flavor and texture.
Step‑by‑step: how you make 5‑minute fudge
Prep the pan
Line an 8×8‑inch dish with parchment paper, leaving an overhang on two sides, or grease it lightly with butter. This step mirrors modern adaptations of the recipe and makes it much easier to lift and cut the fudge into neat squares.
Boil the milk, sugar, and salt
In a medium, heavy‑bottomed saucepan, combine:
- 2/3 cup evaporated milk
- 1 2/3 cups granulated sugar
- 1/2 teaspoon salt
Set the pan over medium heat and stir constantly as the mixture heats. Once it reaches a gentle full boil—bubbling across the entire surface—start timing and cook for 5 minutes, stirring the entire time so nothing sticks or scorches. That five‑minute boil is what gives this recipe its name and is consistently highlighted in Paula Deen–style fudge instructions.
Melt in the chocolate and marshmallows
Remove the pan from the heat. Immediately add:
- 1 1/2 cups mini marshmallows
- 1 1/2 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
Stir steadily until the marshmallows and chocolate are completely melted and the mixture turns thick, glossy, and smooth—this is exactly how many “no‑fail five‑minute fudge” recipes describe the ideal texture.
Fold in the pecans and set
Fold in:
- 1 cup chopped pecans
Stir just until the nuts are evenly distributed through the fudge. Pour the mixture into your prepared 8×8‑inch dish and smooth the top with a spatula. Let the fudge cool completely at room temperature until firm; if you want firmer, candy‑shop style squares, chill the pan in the refrigerator for about 30 minutes after it has cooled.
Once set, lift the fudge out using the parchment sling, transfer to a cutting board, and slice into small squares.
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