Paula Deen’s 5-Minute Fudge – Old-Fashioned Chocolate Magic in Minutes

There are some desserts that feel like a warm Southern hug, and Paula Deen’s 5-Minute Fudge is absolutely one of them. This is the kind of recipe that has been passed around kitchens, church potlucks, and holiday gatherings for decades—not because it’s fancy or complicated, but because it works. Every single time. In just a few minutes, simple pantry ingredients transform into rich, chocolatey fudge that tastes like pure nostalgia.

This fudge is beloved for a reason. It doesn’t require candy thermometers, special techniques, or hours of stirring. Instead, it relies on classic Southern simplicity: cocoa powder instead of melted chocolate, milk for creaminess, butter for richness, and sugar for that signature melt-in-your-mouth sweetness. The result is a smooth, firm-yet-soft fudge that sets beautifully and slices cleanly.

What really makes this recipe shine is how approachable it is. Even if you’ve never made candy before, this fudge welcomes you in with open arms. It’s ideal for last-minute holiday treats, edible gifts, or those moments when a chocolate craving hits and waiting just isn’t an option. Five minutes on the stove, a little patience while it sets, and suddenly you’ve got a dessert that tastes like you worked all afternoon.

This fudge also has a deep sense of tradition tied to it. It’s the kind of recipe that shows up on Christmas cookie trays next to divinity and peanut butter balls, wrapped in wax paper and tucked into tins. It’s the chocolate square everyone reaches for first, the one that disappears fastest, and the one people ask you to make again next year.

Ingredients:

• 1¾ cups granulated sugar
• ¼ cup unsweetened cocoa powder
• ½ cup whole milk
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Instructions:

1. Line an 8×8-inch baking dish with parchment paper or lightly grease it with butter. Set aside.
2. In a medium saucepan, combine sugar, cocoa powder, and milk.
3. Place the saucepan over medium heat and stir continuously until the mixture comes to a rolling boil.
4. Once boiling, continue stirring and cook for exactly 5 minutes.
5. Remove the saucepan from the heat.
6. Add butter, vanilla extract, and chopped pecans.
7. Stir vigorously until the butter is fully melted and the mixture thickens slightly.
8. Pour the fudge into the prepared baking dish.
9. Smooth the top with a spatula.
10. Let the fudge cool at room temperature until set, about 1–2 hours.
11. Cut into squares and serve.

Paula Deen’s 5-Minute Fudge

A quick, old-fashioned chocolate fudge made with cocoa powder, butter, and pecans, ready in minutes.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 16 squares

Course: Candy, Dessert

Cuisine: American, Southern

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

Fudge Base

• 1.75 cups granulated sugar
• 0.25 cup unsweetened cocoa powder
• 0.5 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 0.5 cup pecans chopped

Equipment

• Saucepan
• Wooden spoon
• Measuring cups
• 8×8 baking dish

Method

 

1. Combine sugar, cocoa powder, and milk in a saucepan over medium heat.
2. Bring mixture to a rolling boil while stirring constantly.
3. Boil and stir for exactly 5 minutes.
4. Remove from heat and stir in butter, vanilla, and pecans.
5. Pour into prepared dish and let set before cutting.

Notes

Do not overcook; timing is key for smooth fudge.

Tips & Tricks
Timing is everything with this recipe. Make sure you boil the mixture for a full 5 minutes—but not longer—or the fudge may turn grainy. Stir constantly to prevent scorching and to ensure a smooth texture.

Using whole milk gives the best flavor and consistency, but evaporated milk can also be used for a slightly richer result. Always measure ingredients carefully, as candy recipes depend on precision.

Variations
For a nut-free version, simply leave out the pecans. You can also swap pecans for walnuts if you prefer a slightly earthier crunch. A pinch of salt can be added at the end to enhance the chocolate flavor, or a splash of espresso can deepen the cocoa notes without making it taste like coffee.

Want a festive twist? Sprinkle crushed peppermint or flaky sea salt on top before the fudge fully sets.

Serving Suggestions
Serve this fudge on a holiday dessert tray, wrapped in parchment paper for gifting, or alongside coffee after a hearty meal. It pairs beautifully with hot cocoa, milk, or a strong cup of coffee.

For parties, cut into small squares—this fudge is rich, and a little goes a long way.

Storage Information
Store fudge in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. It also freezes well for up to 3 months—just thaw at room temperature before serving.

FAQ
Why did my fudge turn grainy?
Overcooking or insufficient stirring can cause graininess. Stick closely to the 5-minute boil time.

Can I double this recipe?
Yes, but use a larger saucepan and work quickly when stirring in the butter and vanilla.

Does this need refrigeration?
No, it sets well at room temperature, but refrigeration helps it last longer.

History / Fun Facts
Fudge became popular in America in the late 19th century and quickly became a staple of home kitchens due to its affordability and simplicity. Southern versions often relied on cocoa powder instead of chocolate bars, making recipes like this both economical and dependable. Paula Deen helped re-popularize this quick method, turning it into a beloved classic for modern home cooks.