Paula Deen 5 Minute Fudge

This easy five-minute fudge by Paula Deen is the perfect quick dessert when you need something sweet and creamy. Made with simple pantry staples like chocolate chips and marshmallows, it’s a flexible recipe that you can customize with your favorite nuts or toppings.

Ingredients Needed:

• 1 ⅔ cups sugar
• ⅔ cup evaporated milk
• 4 tablespoons butter
• ½ teaspoon salt
• 1 (6-oz) bag semi sweet chocolate chips
• 2 cups mini marshmallows
• 1 teaspoon vanilla
• ½ cup chopped pecans

How To Make 5 Minute Fudge?

1. Cook the base: Combine the sugar, evaporated milk, butter, and salt in a medium saucepan. Bring it to a gentle boil over medium heat and cook for 5 minutes, stirring constantly to prevent sticking or burning.
2. Add the chocolate: Stir in the chocolate chips until completely melted and smooth.
3. Mix in vanilla and pecans: Remove the saucepan from heat and stir in the vanilla extract, chopped pecans, and mini marshmallows until everything is melted and well combined.
4. Pour and set: Pour the fudge mixture into a shallow 8-inch square pan. Let it cool at room temperature before cutting it into squares.

Recipe Tips:

• Stir Constantly While Boiling: To avoid the fudge mixture sticking to the pan or burning, keep stirring constantly during the 5-minute boiling process. This helps achieve a smooth, creamy texture.
• Use Room Temperature Ingredients: Make sure the butter and evaporated milk are at room temperature before you start. Cold ingredients can cause uneven melting and affect the texture.
• Work Quickly When Adding Marshmallows: Once the pan is off the heat, quickly mix in the marshmallows. This helps them melt smoothly into the fudge without leaving lumps.
• Chill Before Cutting: Let the fudge cool completely at room temperature, then place it in the fridge for 20-30 minutes to firm up. This makes cutting neat, clean squares much easier.
• Use Non-Stick Spray or Parchment Paper: Line your pan with parchment paper or lightly spray it with non-stick cooking spray to make removing and cutting the fudge a breeze.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover fudge cool completely to room temperature. Then, store it in an airtight container and place it in the refrigerator. It will stay fresh for up to 2 weeks.
• Freeze: Allow the fudge to cool to room temperature before freezing. Place the cut squares in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months.

Nutrition Facts

Serving Size: 1 piece (1/16 of recipe)

• Calories: 169
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 11mg
• Sodium: 34mg
• Potassium: Not listed
• Total Carbohydrate: 21g
• Dietary Fiber: 1g
• Sugars: 19g
• Protein: 2g

Try More Paula Deen Recipe:

• Paula Deen Gooey Butter Cookies
• Paula Deen Apple Butter Pumpkin Pie
• Paula Deen Apple Pie
• Paula Deen Red Velvet Cake

Paula Deen 5 Minute Fudge

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:American Courses:Dessert Recipe Keys: 5 5 Minute Fudge

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesRest time:2 hours Total time:2 hours 10 minutesServings:6 servingsCalories:169 kcal Best Season:Suitable throughout the year

Description

This easy five-minute fudge by Paula Deen is the perfect quick dessert when you need something sweet and creamy. Made with simple pantry staples like chocolate chips and marshmallows, it’s a flexible recipe that you can customize with your favorite nuts or toppings.

Ingredients

• 1 ⅔ cups sugar
  
• ⅔ cup evaporated milk
  
• 4 tablespoons butter
  
• ½ teaspoon salt
  
• 1 (6-oz) bag semi sweet chocolate chips
  
• 2 cups mini marshmallows
  
• 1 teaspoon vanilla
  
• ½ cup chopped pecans

Instructions

1. Cook the base: Combine the sugar, evaporated milk, butter, and salt in a medium saucepan. Bring it to a gentle boil over medium heat and cook for 5 minutes, stirring constantly to prevent sticking or burning.
2. Add the chocolate: Stir in the chocolate chips until completely melted and smooth.
3. Mix in vanilla and pecans: Remove the saucepan from heat and stir in the vanilla extract, chopped pecans, and mini marshmallows until everything is melted and well combined.
4. Pour and set: Pour the fudge mixture into a shallow 8-inch square pan. Let it cool at room temperature before cutting it into squares.

Notes

• Stir Constantly While Boiling: To avoid the fudge mixture sticking to the pan or burning, keep stirring constantly during the 5-minute boiling process. This helps achieve a smooth, creamy texture.
• Use Room Temperature Ingredients: Make sure the butter and evaporated milk are at room temperature before you start. Cold ingredients can cause uneven melting and affect the texture.
• Work Quickly When Adding Marshmallows: Once the pan is off the heat, quickly mix in the marshmallows. This helps them melt smoothly into the fudge without leaving lumps.
• Chill Before Cutting: Let the fudge cool completely at room temperature, then place it in the fridge for 20-30 minutes to firm up. This makes cutting neat, clean squares much easier.
• Use Non-Stick Spray or Parchment Paper: Line your pan with parchment paper or lightly spray it with non-stick cooking spray to make removing and cutting the fudge a breeze.

Keywords:Paula Deen 5 Minute Fudge