Paula Deen’s 5-Minute Fudge: The Foolproof Holiday Classic

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Introduction

Did you know that fudge was likely invented by accident in Baltimore in the late 1800s when a batch of caramels was “fudged” (botched)? Since then, it has become the crown jewel of holiday treat exchanges. However, traditional fudge is notoriously temperamental, requiring precise candy thermometers and humidity control.

Paula Deen’s 5-Minute Fudge removes the anxiety from candy making. Unlike “Magic Fudge” (which uses sweetened condensed milk), this recipe relies on a specific 5-minute boil of sugar and evaporated milk to create a crystalline structure that is smooth, not grainy. The marshmallows (or marshmallow cream) act as a stabilizer, ensuring the fudge sets perfectly every time without needing a degree in chemistry. It is rich, creamy, and undeniably Southern.

Ingredients List

To avoid the dreaded “fudge soup,” you must use the correct type of milk. Here is your curated shopping list.

The Boil Mixture:

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• 1 ⅔ Cups Granulated Sugar.
• 2/3 Cup Evaporated Milk:
  • Critical Spec: Do not use Sweetened Condensed Milk. You need the thin, unsweetened canned milk. Using condensed milk will result in a cloying, unset mess because you are adding extra sugar separately.
• 1 Tablespoon Unsalted Butter.
• ½ Teaspoon Salt: Essential to cut the sweetness.

The Mix-Ins (Added Off Heat):

• 1 ½ Cups Semi-Sweet Chocolate Chips:
  • Selection: High-quality chips (like Ghirardelli or Guittard) melt smoother than generic store brands, which have more stabilizers.
• 1 ½ Cups Miniature Marshmallows: (Or roughly 4 oz).
  • Why? The gelatin in the marshmallows creates the smooth texture and helps the fudge firm up quickly.
• 1 Teaspoon Vanilla Extract.
• 1 Cup Chopped Pecans or Walnuts: (Optional, but highly recommended for texture).

Substitutions:

• Chocolate: You can use Milk Chocolate chips, but the result will be very sweet. A mix of 50% Semi-Sweet and 50% Milk Chocolate is a good middle ground.
• Marshmallows: You can substitute 1 cup of Marshmallow Fluff/Creme for the mini marshmallows.

Timing

The “5 minutes” refers to the boiling time, but prep is quick too.

• Preparation Time: 5 minutes.
• Cooking Time: 6–7 minutes.
• Setting Time: 2 hours.
• Total Time: Approx. 2+ hours.

Data Insight: Sugar syrup reaches the “Soft Ball Stage” (235°F–240°F) after approximately 5 minutes of rolling boil. This recipe uses time as a proxy for temperature, eliminating the need for a thermometer—but accuracy with the clock is vital.

Step-by-Step Instructions

Step 1: The Setup

• Prep Pan: Line an 8×8 inch square baking pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray.
• Measure: Measure your chocolate chips, marshmallows, nuts, and vanilla into a bowl before you turn on the stove. You will need to dump them in fast.

Step 2: The Boil

In a medium heavy-bottomed saucepan, combine the sugar, evaporated milk, butter, and salt.

• Heat: Bring to a boil over medium heat, stirring constantly.
• The Timer: Once the mixture reaches a full rolling boil (bubbling vigorously across the entire surface, not just the edges), start your timer for exactly 5 minutes.
• Stir: Keep stirring constantly to prevent scorching the bottom.

Step 3: The Transformation

• Remove: As soon as the timer hits 5 minutes, remove the pan from the heat.
• Add: Immediately dump in the chocolate chips and marshmallows.
• Stir: Stir vigorously. The residual heat from the sugar syrup will melt the chocolate and marshmallows. Keep stirring until the mixture is completely smooth and glossy (about 1–2 minutes).
• Finish: Stir in the vanilla and nuts.

Step 4: The Set

• Pour: Pour the hot fudge into the prepared pan.
• Smooth: Use a spatula to smooth the top.
• Cool: Let it sit at room temperature for 2–3 hours until firm.
  • Tip: You can refrigerate it to speed this up, but room temperature setting results in a creamier texture.

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Step 5: Slice

Lift the fudge out of the pan using the foil edges. Peel off the foil and cut into 1-inch squares.

Nutritional Information

This is pure confectionery energy. Estimated breakdown per square (makes approx. 36 small squares):

Nutrient	Amount	% Daily Value
Calories	85 kcal	–
Total Fat	3.5g	5%
Saturated Fat	2g	10%
Carbohydrates	14g	5%
Sugars	12g	–

Healthier Alternatives for the Recipe

Customize your Fudge for wellness goals:

• Dark Chocolate:
  • Use 60% or 70% Cacao chips. This adds antioxidants and significantly lowers the perceived sweetness.
• Nut-Heavy:
  • Increase the nuts to 2 cups. The protein and healthy fats from the nuts help blunt the sugar spike slightly.
• No Corn Syrup:
  • This recipe is naturally corn-syrup free (unlike many fudge recipes), making it a slightly “cleaner” option than processed store-bought candy.

Serving Suggestions

• The Gift Tin: This is the gold standard for edible gifts. Layer with wax paper in a holiday tin.
• The Platter: Arrange in a checkerboard pattern with white chocolate fudge or peppermint bark.
• Coffee Pairing: Serve a single square on the saucer of a cappuccino.

Common Mistakes to Avoid

Candy is chemistry.

1. The Wrong Milk:
   • The Error: Using Sweetened Condensed Milk.
   • The Result: A grainy, sugary soup that never sets.
   • The Fix: Check the can! It must be Evaporated Milk.
2. Timing the Boil:
   • The Error: Starting the timer when the first bubble appears.
   • The Result: Undercooked syrup; fudge won’t set.
   • The Fix: Start the timer only when the entire pot is bubbling violently.
3. Scorching:
   • The Error: Walking away or using high heat.
   • The Result: Burnt black flecks in the fudge.
   • The Fix: Stir constantly on medium heat.

Storing Tips for the Recipe

• Room Temperature: Store in an airtight container for up to 2 weeks.
• Refrigeration: Up to 3–4 weeks.
• Freezing:
  • Method: Wrap the block in plastic wrap, then foil. Freeze for up to 3 months.
  • Thawing: Thaw in the fridge overnight to prevent condensation from making the sugar sticky.

Conclusion

Paula Deen’s 5-Minute Fudge is a testament to the “work smarter, not harder” philosophy. By swapping complex tempering techniques for a simple timer and marshmallows, you get a product that rivals professional candy shops. It is dense, chocolatey, and melts in your mouth—the perfect southern indulgence.

Summary: A stovetop fudge made by boiling sugar and evaporated milk for 5 minutes, then stirring in chocolate chips and marshmallows until smooth.

Ready to stir?

Set that timer! Rate this recipe 5 stars if it set perfectly for you, and leave a comment below: walnuts or pecans? Subscribe for more holiday baking hacks!

FAQs

Can I double this recipe?

No. Candy formulas are finicky. Doubling the volume changes the surface area and boiling rate, meaning the “5-minute” rule might not work, leading to soft fudge. Make two separate batches instead.

Why is my fudge grainy?

Graininess comes from undissolved sugar crystals. Ensure you stir well during the boil. Also, don’t scrape the crusty sugar from the sides of the pot into the final mix.

Can I use white chocolate chips?

Yes, but white chocolate has a different melting point and fat structure. It may be softer. You might need to add an extra ¼ cup of marshmallows to help it set.