Hey there, fellow food lovers! Today, I’m excited to share with you a delightful recipe that has been a family favorite for years—Paula Deen’s 5-Minute Fudge. This recipe holds a special place in my heart, not only because it’s incredibly easy to make, but also because it brings back fond memories of my childhood. Every holiday season, my grandmother would whip up a batch of this delectable fudge, and it quickly became a tradition in our household. I remember sneaking into the kitchen, hoping to snag a piece before dinner, only to be gently shooed away with a smile and a promise that dessert would come soon enough.
The beauty of this fudge recipe lies in its simplicity. With just a handful of ingredients and a few minutes of your time, you can create a rich, creamy treat that is sure to satisfy any sweet tooth. The combination of semi-sweet chocolate, fluffy marshmallows, and crunchy pecans is simply irresistible. And the best part? There’s no need for a candy thermometer or any complicated techniques. This fudge is practically foolproof!
I’ve also experimented with a few variations over the years. For a festive touch, try adding a handful of crushed peppermint candies to the mix, or sprinkle some sea salt on top for a sweet and salty twist. You can even swap out the pecans for walnuts or almonds if you prefer. No matter how you customize it, this fudge is guaranteed to be a hit.
So, whether you’re looking for a quick dessert to bring to a holiday gathering or just want to treat yourself to something sweet, give Paula Deen’s 5-Minute Fudge a try. It’s sure to become a favorite in your home, just like it is in mine. Happy cooking!
Making Paula Deen’s 5-Minute Fudge
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Ingredients
- 1 ½ cups white sugar
- ¾ cup evaporated milk
- 1 tbsp butter
- 6 oz chocolate chips (semi-sweet)
- 16 large marshmallows
- 1 tsp vanilla extract
- 1 cup pecans, chopped
Directions
- In a saucepan, combine the white sugar, evaporated milk, and butter over medium heat. Stir frequently and bring the mixture to a boil.
- Continue to boil for 5 minutes, stirring constantly.
- Remove the saucepan from the heat and add the chocolate chips and marshmallows. Stir until the marshmallows are fully melted.
- Stir in the vanilla extract and chopped pecans until well combined.
- Transfer the mixture into a greased 9×9-inch baking dish. Chill in the refrigerator or freezer until firm.
- Cut into 36 squares and serve.
FAQs:
Can I use a different type of chocolate instead of semi-sweet chocolate chips?
Yes, you can substitute semi-sweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate chips depending on your preference. Just keep in mind that the sweetness level of the fudge will change accordingly.
What can I use if I don’t have evaporated milk?
If you don’t have evaporated milk, you can use half-and-half or heavy cream as a substitute. However, the texture and flavor might slightly differ from the original recipe.
How do I store the fudge to keep it fresh?
To keep the fudge fresh, store it in an airtight container in the refrigerator. It will stay good for up to two weeks. Additionally, you can freeze the fudge for up to three months.
Can I add other ingredients to the fudge?
Absolutely! You can add various ingredients such as dried fruits, shredded coconut, or different nuts to customize the fudge to your liking. Just make sure to chop any large pieces to ensure even distribution.
What can I do if my fudge doesn’t set properly?
If your fudge doesn’t set properly, it might be due to insufficient boiling time or incorrect measurements. You can try refrigerating it for a longer period. If it still doesn’t set, you can reheat the mixture and boil it for a few more minutes.
Is it possible to make this fudge without nuts?
Yes, you can omit the chopped pecans if you prefer a nut-free fudge. The fudge will still be delicious and creamy without the nuts.
Paula Deen's 5-Minute Fudge
Ingredients
- 1 ½ cups granulated sugar
- ¾ cup evaporated milk
- 1 tablespoon butter
- 6 oz semi-sweet chocolate chips
- 16 large marshmallows
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Add the sugar, evaporated milk, and butter to a saucepan over medium heat. Stir often and bring to a boil.
- Boil for 5 minutes, continuing to stir.
- Remove the saucepan from the heat and whisk in the chocolate chips and marshmallows. Stir until the marshmallows are completely melted.
- Mix in the vanilla extract and chopped pecans.
- Pour the mixture into a well-greased 9x9 baking dish. Place in the fridge or freezer to set until hardened.
- Cut into 36 pieces and serve.
