Paula Deen’s 5-Minute Fudge (The No-Fail Holiday Classic)

Introduction

Did you know that “Fudge” is one of the most searched dessert terms during November and December? Yet, it is also one of the most feared. Traditional fudge requires a candy thermometer, precise “soft-ball stage” monitoring, and a prayer that it doesn’t turn grainy.

Paula Deen’s 5-Minute Fudge removes the fear factor entirely. This recipe is a modern culinary marvel because it bypasses the crystallization process that ruins traditional fudge. By using marshmallows as an emulsifier and stabilizer, you guarantee a texture that is velvety, dense, and melt-in-your-mouth smooth every single time. It is rich, deeply chocolatey, and as the name suggests, requires only 5 minutes of active cooking time.

Ingredients List

The science of this fudge relies on the interaction between the marshmallows and the hot sugar syrup. Here is your curated shopping list.

The Boil (The Syrup Base):

1 ⅔ Cups Granulated Sugar: The primary structure.
2/3 Cup Evaporated Milk:
- Critical Spec: Do not use Sweetened Condensed Milk. They are not the same. Evaporated milk is unsweetened and thinner; using the wrong can will ruin the recipe.
½ Cup (1 Stick) Unsalted Butter:
- Flavor Note: You can use salted butter if you like a “Salted Chocolate” vibe, but unsalted is standard.
½ Teaspoon Salt.

The Melt (The Body):

1 ½ Cups (approx. 16) Large Marshmallows: Or 2 cups of Miniature Marshmallows (they melt faster).
- The Science: Marshmallows contain gelatin, which prevents the sugar from crystallizing into a grainy texture.
1 ½ Cups (9 oz) Semi-Sweet Chocolate Chips: High quality (like Ghirardelli) yields better flavor.
1 Teaspoon Vanilla Extract.
1 Cup Chopped Nuts (Optional): Walnuts or Pecans add a necessary textural contrast to the soft fudge.

Timing

While the cooking is fast, the setting takes patience.

Preparation Time: 5 minutes.
Cooking Time: 6–7 minutes.
Setting Time: 2 hours.
Total Time: Approx. 2 hours 15 minutes.

Data Insight: Unlike baked goods, fudge does not require an oven. It sets via cooling. The sugar matrix solidifies as it returns to room temperature. Rushing this process in the freezer can sometimes cause “sugar bloom” (white streaks), so room temp cooling is best.

Step-by-Step Instructions

Step 1: The Setup

Line an 8×8 inch square baking pan with aluminum foil, leaving an overhang on the sides (handles).

Grease: Spray the foil lightly with non-stick cooking spray or rub with butter. This makes removal easy later.

Step 2: The Mixture

In a medium saucepan over medium heat, combine the sugar, evaporated milk, butter, and salt.

Stir: Stir constantly until the butter melts and the mixture is uniform.

Step 3: The 5-Minute Boil

Bring the mixture to a full rolling boil.

The Timer: Once it is boiling efficiently (bubbles across the entire surface, not just the edges), set a timer for exactly 5 minutes.
Technique: Stir constantly during this boil to prevent scorching on the bottom. If you see brown flakes, turn the heat down slightly.

Step 4: The Melt

Remove the saucepan from the heat immediately.

Add: Stir in the marshmallows, chocolate chips, and vanilla extract.
Beat: Stir vigorously with a wooden spoon for 1 minute until the marshmallows and chocolate are completely melted and the mixture is glossy and smooth.
Crunch: Fold in the nuts (if using).

Step 5: The Pour and Set

Pour: Pour the hot mixture into the prepared pan.
Level: Give the pan a gentle shake or tap on the counter to level the fudge and remove air bubbles.
Wait: Let it stand at room temperature for 2–3 hours until firm.

Step 6: The Cut

Lift the foil out of the pan. Peel back the foil and cut the fudge into 1-inch squares.

Nutritional Information

A holiday indulgence. Estimated breakdown per square (makes approx. 36 pieces):

Nutrient	Amount	% Daily Value
Calories	110 kcal	–
Total Fat	5g	8%
Saturated Fat	3g	15%
Carbohydrates	15g	5%
Sugars	14g	–
Cholesterol	5mg	2%

Data Insight: Chocolate contains Theobromine, a compound similar to caffeine but milder. Darker chocolate chips will increase the antioxidant content compared to milk chocolate.

Healthier Alternatives for the Recipe

Customize your 5-Minute Fudge for dietary needs:

Dairy-Free:
- Use full-fat Canned Coconut Milk instead of evaporated milk.
- Use vegan butter and vegan chocolate chips.
- Result: A distinct coconut flavor, but very creamy.
Nut-Free:
- Replace nuts with Rice Krispies for a crunch without the allergens.
Dark Chocolate:
- Use 60% or 70% Cacao chips to reduce the sweetness and increase the richness.

Serving Suggestions

The Gift: Place squares in mini paper muffin liners and pack them in a tin. This is the ultimate low-cost, high-value Christmas gift.
The Platter: Serve alongside peppermint bark and sugar cookies for a texture-varied dessert board.
Coffee Pairing: The richness of this fudge pairs perfectly with a black espresso or strong coffee to cut the sugar.

Common Mistakes to Avoid

Why is my fudge soft?

The Wrong Milk:
- The Error: Using Sweetened Condensed Milk.
- The Result: A gooey soup that never sets because there is too much liquid sugar.
- The Fix: Check the label for “Evaporated.”
Under-Boiling:
- The Error: Starting the timer before the full boil.
- The Result: Soft, sticky fudge.
- The Fix: Wait for the big bubbles before starting the 5-minute countdown.
Old Marshmallows:
- The Error: Using stale, hard marshmallows.
- The Result: They won’t melt smoothly, leaving white lumps in your fudge.
- The Fix: Use fresh, squishy marshmallows.

Storing Tips for the Recipe

Fudge has a long shelf life due to the high sugar content.

Room Temperature (Best): Store in an airtight container for up to 2 weeks. Separate layers with wax paper so they don’t fuse together.
Refrigeration: Not recommended as it dries the fudge out, but if you live in a very hot climate, it prevents melting.
Freezing: Wrap the whole block in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight.

Conclusion

Paula Deen’s 5-Minute Fudge is a testament to the power of “kitchen chemistry hacks.” By utilizing marshmallows, you bypass the temperamental nature of sugar crystallization, ensuring a foolproof result. It delivers the nostalgic, creamy texture of grandma’s fudge without the stress of a candy thermometer.

Summary: A quick, boil-and-mix fudge recipe using evaporated milk, marshmallows, and chocolate chips. No candy thermometer needed.

Ready for the sugar rush?

Grab that evaporated milk! Rate this recipe 5 stars if you avoided the graininess, and leave a comment below: walnuts, pecans, or no nuts? Subscribe for more holiday hacks!

FAQs

Can I use marshmallow fluff instead of marshmallows?

Yes. Use one 7-ounce jar of marshmallow crème/fluff. Add it at the same time you would add the regular marshmallows. It actually makes for an even creamier fudge.

Can I use milk chocolate chips?

Yes, but the fudge will be very sweet. A mix of semi-sweet and milk chocolate is often the best balance.

Why is my fudge grainy?

This usually happens if the sugar didn’t fully dissolve during the boiling phase, or if you scraped the crystallized sugar from the sides of the pot back into the mix. When pouring the fudge, don’t scrape the crusty bits from the side of the pan.