Here’s the famous 5-Minute Fudge by Paula Deen—quick, rich, and almost foolproof!
Ingredients (Makes about 16 squares)
- 1 ⅔ cups sugar
- ⅔ cup evaporated milk
- 2 tbsp butter
- ½ tsp salt
- 1 (6 oz) package semi-sweet chocolate chips
- 16 large marshmallows (or about 1½ cups mini marshmallows)
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional)
Instructions
- Prepare pan:
- Line an 8×8-inch pan with foil or lightly grease it.
- Cook the base:
- In a saucepan over medium heat, combine sugar, evaporated milk, butter, and salt.
- Bring to a boil, stirring constantly.
- Boil for 5 minutes, stirring continuously.
- Add chocolate & marshmallows:
- Remove from heat.
- Stir in chocolate chips and marshmallows until melted and smooth.
- Finish:
- Add vanilla extract and nuts (if using). Mix well.
- Set:
- Pour into prepared pan and spread evenly.
- Let cool at room temperature until firm, then cut into squares.
Tips for Perfect Fudge
- Stir constantly while boiling to prevent burning.
- Don’t overcook—stick to the 5-minute boil for the right texture.
- For extra flavor, try adding peanut butter, white chocolate chips, or a swirl of caramel.
✅ Result: A smooth, creamy fudge that sets quickly and tastes like you spent hours making it.
If you want, I can also give a microwave version that’s even faster and easier.
