Why You’ll Love This Recipe
- Quick and Easy: Ready in just five minutes of cooking time, making it ideal for busy schedules.
- Minimal Ingredients: Requires only basic pantry staples, ensuring convenience and simplicity.
- Rich and Creamy Texture: The combination of chocolate and marshmallows creates a smooth, melt-in-your-mouth experience.
- Customizable: Easily adaptable with your choice of nuts or additional flavorings to suit personal preferences.
Ingredients
- 1⅔ cups granulated sugar
- ⅔ cup evaporated milk
- 4 tablespoons butter
- ½ teaspoon salt
- 1 (6-ounce) bag semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pan: Line an 8-inch square baking pan with parchment paper or lightly grease it to ensure easy removal of the fudge.
- Cook the Base Mixture: In a medium saucepan over medium heat, combine the sugar, evaporated milk, butter, and salt. Stir constantly until the mixture comes to a boil. Continue boiling for 5 minutes, stirring continuously to prevent sticking or burning.
- Add Chocolate Chips: After 5 minutes of boiling, add the semi-sweet chocolate chips to the saucepan. Stir until the chocolate is completely melted and the mixture is smooth.
- Incorporate Marshmallows and Vanilla: Remove the saucepan from heat. Immediately stir in the mini marshmallows and vanilla extract. Continue stirring until the marshmallows are fully melted and the mixture is well combined.
- Add Nuts (Optional): If using, fold in the chopped pecans until evenly distributed throughout the fudge mixture.
- Pour into Pan: Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it evenly, ensuring it reaches all corners of the pan.
- Set the Fudge: Allow the fudge to cool at room temperature until it is firm. For quicker setting, place the pan in the refrigerator for about 1 hour.
- Cut and Serve: Once the fudge is fully set, lift it out of the pan using the parchment paper, and cut it into small squares. Serve and enjoy!
Servings and Timing
- Servings: Approximately 16 squares
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes, plus cooling time
Variations
- Peanut Butter Fudge: Add ½ cup of peanut butter to the mixture along with the chocolate chips for a rich, nutty flavor.
- Mint Chocolate Fudge: Substitute the vanilla extract with ½ teaspoon of peppermint extract and sprinkle crushed peppermint candies on top before the fudge sets.
- Rocky Road Fudge: Fold in additional mini marshmallows and chopped almonds before pouring the mixture into the pan to create a rocky road variation.
Storage/Reheating
- Storage: Store the fudge in an airtight container at room temperature for up to one week. For extended freshness, keep it in the refrigerator for up to two weeks.
- Freezing: For longer storage, freeze the fudge by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It can be frozen for up to three months. Thaw in the refrigerator before serving.
- Reheating: Fudge is best enjoyed at room temperature. If refrigerated or frozen, allow it to come to room temperature before serving. Avoid microwaving, as it can alter the texture.
FAQs
1. Can I use sweetened condensed milk instead of evaporated milk?
No, sweetened condensed milk is much sweeter and thicker than evaporated milk, which would significantly alter the texture and sweetness of the fudge. It’s best to use evaporated milk as specified in the recipe.
2. Can I make this fudge without nuts?
Yes, the nuts are optional. You can omit them if you prefer a smoother texture or have nut allergies.
3. How can I ensure my fudge sets properly?
Ensure that you boil the mixture for the full 5 minutes as directed, stirring constantly. This allows the sugar to reach the proper temperature for setting. Additionally, letting the fudge cool completely, either at room temperature or in the refrigerator, will help it firm up.
4. Can I use a different type of chocolate?
Yes, you can substitute semi-sweet chocolate chips with dark or milk chocolate chips, depending on your preference. Keep in mind that this will affect the sweetness and flavor profile of the fudge.
5. Is it necessary to use marshmallows in this recipe?
Yes, the marshmallows contribute to the creamy texture and help the fudge set properly. Omitting them may result in a different texture.
6. How should I cut the fudge to get clean squares?
For clean cuts, use a sharp knife and wipe it clean
- Total Time: 10 minutes
- Yield: 16 squares
- Diet: Vegetarian
Description
Paula Deen’s 5-Minute Fudge combines rich chocolate, creamy marshmallows, and optional crunchy nuts for a quick and decadent dessert. Ready in just minutes, this no-fuss treat is perfect for busy days and holiday celebrations.
Ingredients
- 1⅔ cups granulated sugar
- ⅔ cup evaporated milk
- 4 tablespoons butter
- ½ teaspoon salt
- 1 (6-ounce) bag semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (optional)
Instructions
- Prepare Pan: Line an 8-inch square pan with parchment paper or lightly grease it.
- Cook Base Mixture: In a medium saucepan, combine sugar, evaporated milk, butter, and salt over medium heat. Stir until boiling. Boil for 5 minutes, stirring constantly.
- Add Chocolate Chips: Stir in chocolate chips until completely melted and smooth.
- Incorporate Marshmallows and Vanilla: Remove from heat. Stir in marshmallows and vanilla extract until fully melted and combined.
- Optional Nuts: Fold in pecans, if using.
- Pour and Set: Pour mixture into the prepared pan. Spread evenly and let cool at room temperature or refrigerate for 1 hour.
- Cut and Serve: Once firm, cut into squares and serve.
Notes
- For variations, try adding peanut butter, peppermint extract, or extra marshmallows for a rocky road twist.
- Store fudge in an airtight container for up to a week, or freeze for up to three months.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
