Paula Deen’s Quick 5‑Minute Fudge
Ingredients
1⅔ cups granulated sugar
⅔ cup evaporated milk
4 tablespoons butter
½ teaspoon salt
6 ounces semi‑sweet chocolate chips
2 cups mini marshmallows
1 teaspoon vanilla extract
½ cup chopped pecans (optional)
Instructions
In a medium saucepan, combine the sugar, evaporated milk, butter, and salt.
Place the pan over medium heat and stir constantly until the mixture comes to a boil.
Continue boiling for about 5 minutes, stirring constantly to avoid burning.
Remove from heat and quickly stir in the chocolate chips until smooth.
Add the mini marshmallows, vanilla extract, and chopped pecans (if using), stirring until fully combined.
Pour the mixture into a greased or parchment-lined 8×8‑inch square pan.
Let the fudge cool at room temperature until it sets.
Cut into squares and serve.
Tips
Stir constantly while cooking to ensure a smooth texture and prevent burning.
Nuts are optional; you can omit them or use walnuts instead.
For faster setting, chill the pan in the refrigerator after pouring.
