Paula Deen’s 5 Minute Fudge

When you want homemade fudge without a candy thermometer or a long afternoon in the kitchen, Paula Deen’s 5 minute fudge is the recipe to reach for. It is a classic Southern-style chocolate fudge made in one saucepan. You boil sugar, evaporated milk, butter, and salt for just five minutes, stir in semi-sweet chocolate chips, and then finish with vanilla, chopped pecans, and mini marshmallows. Pour it into an 8-inch pan, let it cool, and cut it into squares.

The recipe takes about 10 minutes of active time, with 5 minutes of prep and 5 minutes of cooking, and it makes between 16 and 24 squares depending on how you cut it. That makes it a favorite for holiday cookie trays, bake sales, gift boxes, and last-minute potluck contributions. Here is everything you need to know to make it successfully, from the ingredients to the most common mistakes.

Why You’ll Love This 5 Minute Fudge

• Only about 10 minutes of active time, with 5 minutes of boiling
• Made in a single saucepan, so cleanup is easy
• Uses simple pantry ingredients: sugar, evaporated milk, butter, chocolate chips, marshmallows, vanilla, and pecans
• No candy thermometer is mentioned in the recipe, just a 5 minute boil with constant stirring
• Makes 16 to 24 squares, which is perfect for sharing
• Marshmallows and pecans add texture and a classic Southern flavor
• A traditional holiday treat that works any time of year

What Does This 5 Minute Fudge Taste Like?

This fudge is rich, sweet, and deeply chocolatey, with a smooth, creamy bite. The semi-sweet chocolate chips keep it from tasting only sugary, and the vanilla rounds out the flavor. The mini marshmallows melt into the warm chocolate mixture, which adds to the soft, creamy texture. The chopped pecans bring a buttery crunch and a toasty, nutty flavor that goes well with the chocolate.

Because the base is boiled with butter and evaporated milk, the fudge has a milky richness that is hard to beat. Cut into small squares, it makes a satisfying bite of candy without needing a lot of equipment or skill.

Recipe Overview

• Prep time: 5 minutes
• Cook time: 5 minutes
• Difficulty: Easy
• Yield: 16 to 24 squares
• Method: Stovetop
• Pan: A shallow 8-inch square pan

The method is quick. You combine the sugar, evaporated milk, butter, and salt in a saucepan and boil the mixture for 5 minutes, stirring constantly. Then you add the chocolate chips and stir until they melt. After taking the pan off the heat, you stir in the vanilla, pecans, and marshmallows until the marshmallows melt and everything is well mixed. Pour the fudge into a shallow 8-inch square pan to cool, then cut it into squares.

Ingredients

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For the Fudge Base

• 1 2/3 cups sugar
• 2/3 cup evaporated milk
• 4 tablespoons butter
• 1/2 teaspoon salt

For the Chocolate

• 1 (6-ounce) bag semi-sweet chocolate chips

To Stir In at the End

• 2 cups mini marshmallows
• 1 teaspoon vanilla
• 1/2 cup chopped pecans

Ingredient Notes

Evaporated Milk

The recipe uses 2/3 cup of evaporated milk, which is the unsweetened canned milk found near the baking supplies. Do not confuse it with sweetened condensed milk, which is a different product and is not what this recipe calls for. Using the wrong can would change the sweetness and the texture of the fudge.

Sugar

You need 1 2/3 cups of sugar. This is regular granulated sugar, and it is the main body of the fudge. Measure it carefully before you start, since the boiling step moves quickly.

Butter and Salt

Four tablespoons of butter add richness, and 1/2 teaspoon of salt balances the sweetness. The recipe simply says butter, so use the kind you normally bake with.

Semi-Sweet Chocolate Chips

One 6-ounce bag of semi-sweet chocolate chips gives the fudge its chocolate flavor. Stir them into the hot mixture until they are completely melted.

Mini Marshmallows

Two cups of mini marshmallows are stirred in off the heat until melted. Mini marshmallows melt faster than large ones, which is why the recipe specifies them.

Vanilla and Pecans

One teaspoon of vanilla and 1/2 cup of chopped pecans are added at the end. Chop the pecans before you begin so you can stir them in right away.

Equipment

• A medium to large saucepan for boiling the mixture
• A sturdy spoon or heatproof spatula for constant stirring
• A shallow 8-inch square pan
• Parchment paper for lining the pan, which makes it easy to lift the fudge out (a helpful tip, though the original recipe does not mention it)
• Measuring cups and spoons
• A sharp knife for cutting the squares

Variations and Substitutions

The recipe above is the original version. The ideas below are simple swaps you could try, but they have not been tested here, so treat them as suggestions.

• Nuts: Try walnuts in place of pecans, or leave the nuts out if you prefer a nut-free fudge.
• Toppings: Press a few extra pecan halves on top of the fudge after pouring it into the pan.
• Other fudge ideas: If you like making fudge, try our 2-Ingredient Fudge or our 4-Ingredient Peanut Butter Fudge.

Step-by-Step Instructions

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Step 1: Prepare. Measure out all of your ingredients before you turn on the heat, because the boiling step needs your full attention. Chop the pecans and have the chocolate chips, marshmallows, and vanilla ready. Get your shallow 8-inch square pan ready, too. Lining it with parchment paper is optional, but it makes the fudge easy to lift out.

Step 2: Combine the base. In a saucepan, combine the sugar, evaporated milk, butter, and salt.

Step 3: Boil for 5 minutes. Bring the mixture to a boil and boil it for 5 minutes, stirring constantly. Do not walk away from the pan during this step.

Step 4: Add the chocolate. Add the semi-sweet chocolate chips and stir until they are completely melted.

Step 5: Stir in the finishing ingredients. Remove the pan from the heat. Stir in the vanilla, the chopped pecans, and the mini marshmallows until the marshmallows are melted. Mix well so everything is evenly combined.

Step 6: Pour and cool. Pour the fudge into a shallow 8-inch square pan and let it cool.

Step 7: Cut. Once the fudge has cooled and set, cut it into squares. The recipe makes 16 to 24 squares, depending on how large you cut them.

Tips for Success

• Stir constantly. The recipe specifically says to stir constantly while the mixture boils, which keeps it from sticking to the bottom of the pan.
• Time the boil. Start your 5 minutes once the mixture is boiling.
• Have everything ready. The chocolate, vanilla, nuts, and marshmallows need to go in right away, so measure them first.
• Stir until the marshmallows melt. Mix well so there are no unmelted pieces.
• Use the right pan. A shallow 8-inch square pan gives you the right thickness for cutting into squares.
• Line the pan. Parchment paper with a little overhang makes it easy to remove the fudge in one piece.
• Let it cool before cutting. Cut the fudge into squares only after it has cooled and set.

How to Know It’s Ready

The recipe does not give a chilling time. Let the fudge cool in the pan until it is firm enough to hold its shape when you cut it. If the knife drags or the squares look too soft, give the fudge more time to cool before cutting.

What to Serve With 5 Minute Fudge

A square or two of fudge is a perfect partner for a hot cup of coffee, tea, or cocoa. It also looks beautiful on a holiday dessert tray next to other sweet treats, such as Christmas Crack, Vanilla Pecan Pralines, and No Bake Chocolate Pecan Turtle Clusters. Arrange the squares in a tin or on a platter with parchment between layers for gifting.

Storage

The original recipe does not give storage instructions. Keep the cut squares in an airtight container with parchment paper between the layers so they do not stick together. Since the recipe does not specify a storage time, use your own judgment.

Freezing

The original recipe does not cover freezing, and we have not tested it. Because fudge takes only about 10 minutes of active time to make, it is easy to make a fresh batch when you need one.

Common Mistakes to Avoid

• Not stirring constantly. The mixture can stick and scorch on the bottom if you stop stirring during the 5 minute boil.
• Using sweetened condensed milk. The recipe calls for evaporated milk. They are not interchangeable.
• Leaving unmelted marshmallows. Keep stirring after taking the pan off the heat until the marshmallows are melted and the mixture is smooth.
• Skipping the prep. There is no time to chop nuts or open a bag once the boiling starts. Have everything ready.
• Using the wrong pan size. A shallow 8-inch square pan gives the right thickness. A much larger pan would give thin fudge.
• Cutting too soon. Warm fudge smears and falls apart. Wait until it has cooled and set.

Frequently Asked Questions

How long do I boil the fudge?

Boil the sugar, evaporated milk, butter, and salt for 5 minutes, stirring constantly.

Do I need a candy thermometer?

The original recipe does not mention one. It relies on a 5 minute boil with constant stirring.

Can I use sweetened condensed milk instead of evaporated milk?

No. The recipe calls for 2/3 cup of evaporated milk, which is a different product from sweetened condensed milk.

What size pan do I need?

A shallow 8-inch square pan.

How many squares does the recipe make?

It makes 16 to 24 squares, depending on how you cut them.

What kind of chocolate should I use?

The recipe calls for one 6-ounce bag of semi-sweet chocolate chips.

Can I leave out the nuts?

The recipe includes 1/2 cup of chopped pecans. Leaving them out is an easy change, but it has not been tested here.

Why add marshmallows?

The mini marshmallows are stirred in until melted, and they add to the soft, creamy texture of the fudge.

Recipe Background

Fudge is a classic American confection, and home cooks have been making it in saucepans for generations. Traditional fudge often relies on careful temperature control, which makes it feel difficult for beginners. Quick versions like this one use ingredients such as evaporated milk and marshmallows to give a creamy, forgiving result without a thermometer.

This recipe comes from Paula Deen, the Southern cook known for comforting, butter-rich recipes. It is based on her 5-Minute Fudge recipe, written here in our own words with the same ingredients, amounts, and method.

Share Your Creation

Did you make this 5 minute fudge? Leave a comment below and tell us how it turned out. Did you use pecans, or did you try a different nut? How did you cut your squares? Your tips and photos help other readers decide how to make the recipe their own.

Conclusion

Paula Deen’s 5 minute fudge proves that homemade candy does not have to be complicated. With a quick boil, a handful of simple ingredients, and a shallow 8-inch pan, you can have a tray of chocolate, marshmallow, and pecan fudge ready to cool in about 10 minutes. Make it for the holidays, for gifts, or any time you want a little chocolate indulgence.

More Delicious Recipes You’ll Love

• The Best Ever 2-Ingredient Fudge (Unbelievably Creamy & Foolproof!)
• 4-Ingredient Peanut Butter Fudge – Irresistibly Creamy & Dangerously Easy (5 Quick Steps!)
• Christmas Crack
• No Bake Chocolate Pecan Turtle Clusters
• Vanilla Pecan Pralines

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Nutritional Information

Nutrition is an approximate estimate per square (20 squares), calculated from standard ingredient values using salted butter. The original recipe does not list nutrition, and actual numbers will vary with the brands you use and how you cut the squares.

Nutrient	Amount per Serving
Calories	172
Carbohydrates	27g
Protein	1g
Fat	7g
Saturated Fat	3g
Cholesterol	9mg
Sodium	90mg
Fiber	1g
Sugar	25g

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