Rich, glossy, and impossibly silky, Paula Deen’s 5-Minute Chocolate Fudge is the ultimate shortcut dessert. It melts together in minutes on the stove or in the microwave and sets into decadent, clean-cut squares loaded with crunchy toasted pecans or walnuts.
Why You’ll Love This Recipe
5-Minute Prep: Requires zero candy thermometers or boiling sugars.
Foolproof Texture: Sweetened condensed milk guarantees a soft, creamy fudge that never turns grainy.
Great for Gifting: Perfect for holiday tins, bake sales, or party dessert trays.
Essential Kitchen Equipment
8×8 or 9×9-inch Baking Dish: For shaping the fudge layer.
Parchment Paper or Aluminum Foil: Essential for lifting the set fudge block out effortlessly.
Medium Saucepan (or Microwave-Safe Bowl): For melting the ingredients smoothly.
Ingredients
3 cups (18 oz) Semi-sweet chocolate chips (or a mix of semi-sweet and milk chocolate)
1 can (14 oz) Sweetened condensed milk (not evaporated milk)
1/4 cup (1/2 stick) Unsalted butter, cut into small cubes
1 tsp Pure vanilla extract
1/4 tsp Salt
1 cup Pecans or walnuts, coarsely chopped (optional)
Step-by-Step Instructions
Step 1: Prep the Dish
1. Line an 8×8-inch baking dish with parchment paper or foil, leaving an overhang on the sides to use as handles later.
2. Lightly grease the parchment with butter or non-stick cooking spray.
Step 2: Melt the Base
1. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, butter, and salt.
2. Stir constantly with a spatula until the chocolate and butter are completely melted and the mixture is smooth and glossy (about 3 to 5 minutes).
3. Remove from heat immediately and stir in the vanilla extract and chopped nuts.
(Alternative Microwave Method: Combine chocolate chips, sweetened condensed milk, and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each, until melted and smooth.)
Step 3: Set & Chill
1. Pour the warm fudge into your prepared baking dish, smoothing the top with a spatula.
2. Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until firm.
Step 4: Slice & Serve
1. Use the parchment paper handles to lift the fudge block out of the dish.
2. Slice into 36 small squares using a sharp knife (wipe the blade clean between cuts for smooth edges).
Chef’s Tips
Don’t Overheat: Melt over low, gentle heat. High heat can cause the chocolate to seize or separate.
Cut Small Squares: Because fudge is naturally rich and sweet, cutting 1-inch squares yields the best portion sizes.
Nutritional Breakdown (Per Square)
Servings: 36 squares
Calories: ~130 kcal
Protein: 2g
Net Carbs: 15g
Fat: 7g
Frequently Asked Questions (FAQ)
How should I store this fudge?
Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 3 weeks.
Can I freeze it?
Yes! Wrap individual squares tightly in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before serving.