Of course! Paula Deen’s 5-Minute Fudge is a legendary, no-fuss recipe that lives up to its name. It’s incredibly rich, chocolatey, and made with just a few simple ingredients.
It’s technically a “fantasy fudge” style recipe, using marshmallow creme to ensure a smooth, never-grainy texture.
Here is the classic recipe, straight from the Georgia queen of butter herself.
Paula Deen’s 5-Minute Fudge
This recipe is famous for being quick, easy, and foolproof. The key is to follow the instructions exactly, especially regarding the boiling time.
Yield: About 3 pounds (a 9×9-inch pan)
Prep time: 5 minutes
Cook time: 5 minutes (plus setting time)
Ingredients:
· 3 cups granulated sugar
· ¾ cup (1½ sticks) salted butter
· ⅔ cup (5 fl oz can) evaporated milk
· 1 (12 oz) bag semi-sweet chocolate chips
· 1 (7 oz) jar marshmallow creme (like Marshmallow Fluff)
· 1 teaspoon pure vanilla extract
· 1 cup chopped nuts (walnuts or pecans are classic), optional
Instructions:
- Prepare the Pan
· Line a 9×9-inch square baking pan with aluminum foil, leaving an overhang on two sides for easy removal. Lightly butter the foil.
- Combine and Boil
· In a medium-sized, heavy-bottomed saucepan (to prevent scorching), combine the sugar, butter, and evaporated milk.
· Bring to a full rolling boil over medium heat, stirring constantly. This means a boil that cannot be stirred down.
· Once at a rolling boil, continue cooking and stirring for exactly 5 minutes.
- Combine the Other Ingredients
· While the sugar mixture is boiling, place the chocolate chips, marshmallow creme, vanilla extract, and optional nuts into a large heat-proof mixing bowl.
- Mix It All Together
· After the 5-minute boil is complete, immediately pour the hot sugar mixture over the ingredients in the mixing bowl.
· Using a wooden spoon or an electric mixer on low speed, stir until the chocolate and marshmallow are completely melted and the mixture is smooth and well-combined. This should take a few minutes.
- Set and Cool
· Pour the fudge mixture into the prepared pan and spread it evenly into the corners.
· Let the fudge cool at room temperature until set. This can take several hours. For a faster set, you can refrigerate it.
· Once completely set, use the foil overhang to lift the fudge block out of the pan. Place it on a cutting board, peel away the foil, and cut into 1-inch squares.
Crucial Tips for Perfect Fudge:
· Heavy-Bottomed Pan is a MUST: A thin pan will cause the sugar mixture to scorch easily, ruining the flavor.
· Stir Constantly While Boiling: This prevents the sugar from burning on the bottom of the pan.
· Use a Timer: The exact 5-minute boil time is critical. Use a timer. If you don’t boil it long enough, the fudge won’t set. If you boil it too long, it can become hard and crumbly.
· Don’t Double the Recipe: It’s tempting, but doubling it makes it very difficult to get the syrup to the correct temperature and consistency. Make two separate batches instead for best results.
· Weather Matters: Fudge can be finicky on humid or rainy days. If it’s particularly humid, your fudge might be a bit softer but will still taste delicious.
· Storage: Store in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks. It also freezes beautifully for up to 3 months.
Enjoy your incredibly easy, decadent, and classic Southern fudge