🍫 PAULA DEEN’S 5-Minute Fudge – Rich, Creamy & Ready in No Time (Just Like the South Intended!) 🍫✨

October 21, 2025 - By Olivia Food

There are recipes that require patience, precision, and hours of work — and then there’s Paula Deen’s famous 5-Minute Fudge, the Southern kitchen miracle that turns a handful of pantry ingredients into pure, melt-in-your-mouth joy.

This fudge is thick, creamy, and chocolatey, with a texture that melts softly on your tongue yet holds its shape beautifully. It’s the kind of sweet you whip up on a whim for guests, holidays, or those cozy nights when you crave something indulgent but don’t want to wait for the oven to preheat.

It’s old-fashioned candy-making without the thermometer, without the fuss — just butter, sugar, chocolate, and love.

Ingredients (Makes about 25 small squares)

Core Ingredients:

1 ⅔ cups (330 g) granulated sugar
2/3 cup (160 ml) evaporated milk (NOT sweetened condensed milk)
1 tablespoon unsalted butter
½ teaspoon salt
1 ½ cups (260 g) semi-sweet chocolate chips
16 large marshmallows (or 2 cups mini marshmallows)
1 teaspoon pure vanilla extract

Optional (but recommended) Add-Ins:

1 cup chopped pecans or walnuts (classic Southern touch)
A pinch of cinnamon or espresso powder (for deeper flavor)

Flaky sea salt for topping (modern twist)

Equipment You’ll Need

Medium heavy-bottomed saucepan
Wooden spoon or silicone spatula
8×8-inch (20×20 cm) square baking dish
Parchment paper or butter for greasing
A little patience and a lot of excitement

Step-by-Step Directions

1. Prepare your pan

Before you even turn on the stove, line your baking dish with parchment paper or lightly butter it. Leave a bit of overhang on the sides if using parchment — this makes it easy to lift the fudge out later.

This step seems small, but it’s the key to clean, smooth edges and an easy release once the fudge sets.

2. Combine the sugar, milk, butter, and salt

In your saucepan, add:

Sugar
Evaporated milk
Butter
Salt

Place it over medium heat and stir gently as it comes to a simmer. Keep stirring until everything is melted and smooth.

Once it starts bubbling, set a timer for 5 minutes — this is where the magic happens.

3. The 5-minute boil

Let the mixture boil gently for 5 minutes, stirring constantly.

You’ll notice it thickening slightly, and the aroma will shift from simple sweetness to rich, caramelized notes. This step ensures that the sugar fully dissolves and creates that signature creamy, fudge-like consistency.

Be careful not to overcook — five minutes is perfect. Too long, and your fudge will turn grainy instead of smooth.

4. Stir in the chocolate and marshmallows

After exactly 5 minutes, remove the pan from heat immediately.

Add your chocolate chips and marshmallows all at once, stirring quickly but steadily until they melt completely into the hot sugar mixture.

The fudge will turn thick, glossy, and irresistibly creamy. You’ll see the texture transform from liquid candy to a soft, pourable fudge that holds ribbons as you stir.

5. Add the flavor and crunch

Now, stir in the vanilla extract — that little drop makes all the difference, giving your fudge a warm, round aroma.

If you’re adding pecans or walnuts, fold them in now. They’ll give your fudge that traditional Southern heartiness and a lovely bit of texture in every bite.

You can also stir in a pinch of cinnamon or espresso powder here for a gourmet depth that enhances the chocolate.

6. Pour and set

Quickly pour the hot fudge mixture into your prepared baking dish, smoothing the top with a spatula.

If you want a fancy finish, sprinkle some flaky sea salt on top before it sets — the balance between sweet and salty is divine.

Let it cool at room temperature for at least 2–3 hours, or refrigerate for 45–60 minutes if you’re in a hurry.

7. Cut and serve

Once firm, lift the fudge out of the pan using the parchment overhang. Transfer to a cutting board and slice into small, even squares — about 1 to 1½ inches each.

Wipe your knife clean between cuts for perfectly smooth edges.

Storage and Make-Ahead Tips

Room temperature: Store in an airtight container for up to 1 week.
Refrigerator: Lasts up to 2 weeks, but bring to room temp before serving.
Freezer: Wrap tightly in plastic and foil, and freeze for up to 3 months.

(Defrost overnight in the fridge — the texture stays perfect.)

Chef’s Secrets & Notes

Don’t substitute sweetened condensed milk for evaporated milk — it’ll make the fudge too sweet and sticky.
Marshmallows are the “shortcut stabilizer” — they replace traditional candy thermometers and cream.

Stir constantly during the boil — it prevents burning and keeps the sugar crystals smooth.
For a nut-free version, you can fold in crushed graham crackers, pretzel bits, or dried cranberries for texture.
The longer you beat after adding chocolate, the thicker and fudgier it becomes. Stop when it’s shiny but not stiff.

Nutritional Info (Per Piece, without nuts)

Calories: ~150
Carbs: 24 g
Fat: 6 g
Sugar: 20 g
Protein: 1 g

Serving Ideas

Holiday gift: Wrap individual pieces in wax paper for homemade candy gifts.
Fudge platter: Mix classic chocolate fudge with white chocolate or peanut butter versions for variety.
Dessert booster: Chop into tiny cubes and sprinkle over ice cream, yogurt, or brownies.

Midnight snack: Straight from the fridge — no judgment.

The Southern Heart Behind It

Paula Deen’s 5-Minute Fudge is more than a recipe — it’s a memory. It tastes like front porches in summer, like Christmas tables covered in homemade sweets, like the comfort only simple ingredients can give.

Every bite is silky, rich, and deeply satisfying — proof that you don’t need fancy equipment or complicated steps to create something unforgettable.

In five minutes, you can transform sugar and milk into something magical — a little square of Southern hospitality that melts right into your soul.