Ah! Paula Deen’s “5-Minute Fudge” is a classic, ultra-simple, rich, and creamy fudge recipe. Here’s a sugar version of her famous quick fudge:
Ingredients
- 3 cups granulated sugar
- 3/4 cup milk
- 3 tbsp unsalted butter
- 1 (7 oz) jar marshmallow creme (or fluff)
- 1 tsp vanilla extract
- Optional: 1 cup chopped nuts (walnuts or pecans)
Instructions
- Prepare pan – Grease an 8×8-inch baking pan or line it with parchment paper.
- Combine ingredients – In a medium saucepan, combine sugar, milk, and butter. Cook over medium heat, stirring constantly until sugar dissolves and the mixture comes to a full rolling boil.
- Boil – Let it boil for about 5 minutes, stirring constantly, until it reaches a thick, syrupy consistency.
- Remove from heat – Remove the pan from heat and immediately stir in marshmallow creme and vanilla until smooth. Add nuts if desired.
- Set fudge – Pour the mixture into the prepared pan and spread evenly. Let it cool at room temperature until firm.
- Cut and serve – Once set, cut into squares and enjoy!
✅ Tips:
- Use a candy thermometer if you want extra precision; the fudge is ready when it reaches about 234–240°F (soft-ball stage).
- You can flavor it with chocolate chips or peanut butter for variations.
If you want, I can give you a sugar-free version of Paula Deen’s 5-minute fudge, which still tastes rich and creamy but is keto-friendly.
Do you want me to do that?
