If you’ve ever wanted to whip up a batch of melt-in-your-mouth fudge that tastes like it took hours—but actually took just minutes—Paula Deen’s 5-Minute Chocolate Pecan Fudge is about to become your new go-to. It’s ridiculously rich, super smooth, full of chocolatey flavor, and packed with crunchy pecans. And the best part? It comes together in one pot, no candy thermometer required.
This isn’t just any fudge. It’s holiday magic in a pan. Whether you’re gifting it, serving it at a party, or sneaking a square (or three) late at night, it hits the sweet spot every single time. And yes, it absolutely looks as good as it tastes—just like that glossy, nut-studded beauty in the photo above.
What Makes This Fudge So Special?
First off, it’s easy. Like, ridiculously easy. We’re talking melt, stir, pour, done. But ease aside, it’s the combination of flavor and texture that makes this recipe legendary.
- The chocolate? Deep, rich, and perfectly sweet without being overpowering.
- The pecans? Nutty, slightly buttery, and add the perfect crunch.
- The texture? Silky smooth with a bit of chew, thanks to those sneaky mini marshmallows.
You don’t need any fancy ingredients or baking skills here. If you can stir a pot, you can make this fudge. And trust me—it will blow your mind how good it turns out.
Ingredients Breakdown
Let’s take a closer look at what makes this recipe work like a charm.
- ⅔ cup evaporated milk – This is the base of your fudge’s creamy texture. It’s richer than regular milk and keeps everything silky.
- 1⅔ cups granulated sugar – Sweetens the deal and helps with the set.
- ½ teaspoon salt – Seems tiny, but it enhances the chocolate flavor beautifully.
- 1½ cups mini marshmallows – This is your not-so-secret weapon for creaminess and smoothness.
- 1½ cups semi-sweet chocolate chips – Deep, slightly bitter chocolate flavor that balances the sweet.
- 1 teaspoon vanilla extract – Adds warmth and rounds out the flavor.
- 1 cup chopped pecans – Folded into the mix for texture and nuttiness.
- Pecan halves (optional for topping) – For that polished, bakery-style look.
📝 Tip: Make sure your chocolate chips are high quality. The better the chocolate, the better the fudge.
Equipment You’ll Need
You don’t need much, but here’s what you should have on hand:
- Medium saucepan
- Wooden spoon or heatproof silicone spatula
- 8×8-inch baking dish
- Parchment paper or aluminum foil
- Sharp knife for slicing
- Measuring cups and spoons
That’s it! No mixer, no thermometer, no stress.
Step-by-Step Recipe (With Pro Tips!)
1. Line your pan
Use parchment paper or foil, leaving some overhang so you can lift the fudge out easily once it’s set.
2. Combine milk, sugar, and salt
In your saucepan, stir together ⅔ cup evaporated milk, 1⅔ cups sugar, and ½ teaspoon salt. Bring it to a rolling boil over medium heat, stirring constantly. Don’t walk away—sugar can scorch fast.
3. Boil for 4–5 minutes
Once it starts bubbling, let it boil for about 4 to 5 minutes, still stirring. It should thicken slightly.
4. Add chocolate, marshmallows, and vanilla
Remove the pot from heat and immediately stir in:
- 1½ cups mini marshmallows
- 1½ cups chocolate chips
- 1 teaspoon vanilla extract
Keep stirring until the mixture is smooth, glossy, and fully melted.
5. Fold in chopped pecans
Gently stir in 1 cup chopped pecans. Make sure they’re evenly distributed.
6. Pour into your pan
Spread the fudge evenly in the prepared 8×8-inch pan. Smooth the top with a spatula.
7. Add pecan halves on top
This is optional but highly recommended. Press whole pecan halves into the top in a neat pattern—just like in the photo—for that perfect holiday presentation.
8. Let it set
Leave it at room temp for 2 hours, or pop it in the fridge for faster setting.
9. Slice and serve
Use the parchment overhang to lift the fudge out of the pan. Slice into squares with a sharp knife. Enjoy every bite!
Visual Appeal: Matching the Photo
Take a look at the image—you see that glossy swirl on top, the perfectly square cuts, and those golden pecan halves gently pressed into the surface. That’s what we’re aiming for. Luckily, it’s not hard to get that stunning look at home.
Here’s how to match the image:
- Smooth Finish: After pouring your fudge into the pan, immediately use the back of a spoon or spatula to smooth the surface while it’s still warm. Don’t overwork it—just enough to create light swirls.
- Glossy Top: The secret to that shine? Stirring the fudge vigorously as the chocolate melts. This emulsifies the mixture and creates a silky, reflective surface.
- Even Topping: Gently press the pecan halves on top in a grid-like pattern before it sets. Not only do they make it look professional, but they also hint at the nutty goodness inside.
📸 Want picture-perfect fudge like Paula’s? Chill it in the fridge for exactly 2 hours, then slice with a hot knife for those crisp edges.
Let’s Talk Texture
Texture is everything when it comes to fudge. It should be soft, rich, and almost melt the moment it hits your tongue. This recipe absolutely delivers that dreamy texture.
Why?
- Mini Marshmallows: They melt down and act as both sweetener and stabilizer. They create a smooth, creamy base without the need for condensed milk or corn syrup.
- Chocolate Chips: They provide structure as they cool, helping the fudge firm up but stay soft.
- Evaporated Milk: It keeps things rich and prevents the sugar from crystallizing too much.
Combined, these ingredients form a fudge that’s firm enough to cut, soft enough to bite, and rich enough to satisfy every sweet craving.
🔍 Texture Tip: If your fudge turns out grainy, it usually means the sugar wasn’t fully dissolved. Always stir constantly and boil at a steady temperature.
The Role of Pecans
If chocolate is the heart of this fudge, pecans are the soul. Their warm, nutty flavor adds depth and contrast to the rich chocolate, and their texture brings a pleasant crunch to every bite.
Why pecans?
- Flavor Match: Pecans pair beautifully with chocolate. They’re buttery and slightly sweet, complementing the richness instead of overwhelming it.
- Traditional Southern Touch: Paula Deen knows her Southern flavors—and pecans are a classic staple in Southern desserts.
Want to amp up the flavor? Toast the pecans before adding them. Just toss them in a dry skillet over medium heat for 2–3 minutes until fragrant. This step is optional but brings out a whole new layer of nutty richness.
Mini Marshmallows: The Secret Ingredient
You may be surprised to see marshmallows in fudge, but they’re the unsung hero here. They melt down and help give the fudge its smooth, velvety texture—without needing tricky candy-making skills or a thermometer.
They also add:
- Sweetness that’s light and fluffy, not cloying.
- Structure to help the fudge set quickly and evenly.
- Shininess that gives the fudge that professional finish.
📝 Tip: Use fresh mini marshmallows. If they’ve been sitting in your pantry too long and feel stiff, they won’t melt as smoothly.
Cooling and Setting the Fudge
Now comes the hard part: waiting. 😅
After pouring the fudge into the pan, you need to let it set completely before cutting. You’ve got two options:
- Room Temperature (Preferred): Let it sit undisturbed on the counter for about 2 hours. This allows for even setting and helps keep that glossy finish.
- Fridge (Faster): Chill it for 1 to 1.5 hours if you’re in a hurry. Just be aware it may be slightly firmer and less glossy due to the cool temp.
Whichever method you choose, make sure the fudge is completely firm before slicing. Press the center gently—it should feel solid but soft, not jiggly.
Cutting Fudge Like a Pro
Ever wonder how bakeries get such clean, sharp fudge squares? It’s all in the tools and timing.
Here’s the trick:
- Chill the fudge slightly for firmer slices.
- Use a long, sharp knife (not a serrated one).
- Warm the blade under hot water and dry it before each cut.
- Cut in one smooth motion—no sawing!
- Wipe the blade clean between cuts.
🍫 Optional: Slice into 6 rows x 6 rows to get 36 evenly-sized pieces, like shown in the image.
Print
Paula Deen’s 5-Minute Chocolate Pecan Fudge
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Category: Holiday Candy & Fudge • No-Bake Desserts • Giftable Sweets
Description
🍫✨ Rich, creamy, and melt-in-your-mouth delicious, this classic chocolate pecan fudge comes together in just minutes! Smooth, glossy, and loaded with nutty flavor, it’s a holiday favorite that disappears fast at every gathering 🎄💕
Ingredients
⅔ cup evaporated milk
1⅔ cups granulated sugar
½ teaspoon salt
1½ cups mini marshmallows
1½ cups semi-sweet chocolate chips
1 teaspoon vanilla extract
1 cup chopped pecans
Pecan halves, for topping (optional but recommended)
Instructions
Line an 8×8-inch pan with parchment paper or foil, leaving overhang for easy lifting (3 minutes). 📋✨
In a medium saucepan, combine evaporated milk, sugar, and salt. Bring to a rolling boil over medium heat, stirring constantly (3–4 minutes). 🔥🥄
Once boiling, continue cooking while stirring so it doesn’t scorch (4–5 minutes). ⏱️🍯
Remove from heat and immediately stir in the mini marshmallows, chocolate chips, and vanilla extract until completely melted and smooth (2 minutes). 🍫🤍
Fold in the chopped pecans until evenly distributed (1 minute). 🌰✨
Pour the fudge into the prepared pan and smooth the top with a spatula (2 minutes). 🧁✔️
Gently press pecan halves into the surface for a bakery-style finish (2 minutes). 🌰😍
Let cool at room temperature or refrigerate until fully set (about 2 hours). ❄️⏳
Lift out, slice into squares, and enjoy every rich bite (3 minutes). 😋🍫
Notes
Stir constantly while boiling to prevent scorching and ensure a smooth, glossy fudge.
Use a heavy-bottom saucepan for even heat distribution.
Let the fudge set completely before slicing for clean, sharp edges.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 1 week 🎄🍫
Nutrition
- Serving Size: ~36 pieces
- Calories: 160 kcal
Storage and Shelf Life
Once your fudge is set and sliced, here’s how to keep it fresh:
- Room Temp: Store in an airtight container for up to 5 days.
- Fridge: Keeps for about 2 weeks. Just let it come to room temp before serving for the best texture.
- Freezer: Yep, it freezes beautifully! Wrap tightly and freeze for up to 3 months.
📦 Tip: Layer the pieces between sheets of parchment to prevent sticking.
Holiday Gifting Idea
Let’s be real—this fudge is made for gifting. It’s cute, it’s classy, and it makes people really happy.
Try these packaging ideas:
- Small gift boxes lined with wax paper
- Holiday tins with ribbon and a handwritten tag
- Cellophane bags tied with twine
Add a little card with the name of the fudge and ingredients (in case of allergies), and you’ve got a homemade gift that feels super thoughtful.
🎁 Pro Tip: Make a double batch—you’ll want to keep some for yourself!
You may like also :
White Chocolate Caramel Pecan Fudge 🍫🌰 – The Ultimate Decadent Treat
🍏 Caramel Apple Swirl Fudge Recipe: A Fall Fantasy in Every Bite 🍮
Variations to Try
Once you’ve nailed the classic Paula Deen version, the fun really starts. This recipe is super versatile and acts like a blank canvas for your own creativity. Want to change things up? Try one of these tasty twists:
1. Swap the Nuts
- Walnuts – Earthier and more bitter than pecans, they offer a different kind of crunch.
- Almonds – Crunchy and lightly sweet; toast them for added flavor.
- Peanuts – For a sweet-and-salty fudge, especially if you add a drizzle of peanut butter.
2. Mix Up the Chocolate
- Use milk chocolate chips if you like it sweeter and creamier.
- Add a few dark chocolate chunks for a more intense, slightly bitter flavor.
- Try a combo: half milk, half dark.
3. Stir-In Surprises
- Crushed toffee bits for crunch and buttery sweetness.
- Dried cranberries or cherries for a tart twist.
- Mini M&M’s or crushed candy canes for a festive, colorful batch.
4. Flavor Enhancers
- Espresso powder: Just a teaspoon deepens the chocolate flavor.
- Sea salt flakes on top: A gourmet touch that balances sweetness.
- Cinnamon or chili powder: A warm or spicy edge for more adventurous palates.
🍫 The key? Keep the base ratios the same. As long as the chocolate, marshmallow, and milk proportions stay steady, the fudge will set properly.
Why This Recipe Works (Every Time!)
You might be wondering—what makes this recipe practically fail-proof?
Here’s the science behind it:
- Evaporated milk has lower water content than regular milk, so it thickens quickly without curdling.
- Sugar + Marshmallow combo creates a smooth base that avoids gritty texture.
- Mini marshmallows help emulsify the chocolate and stabilize the mixture.
- Chocolate chips contain cocoa butter, which firms up as it cools, giving the fudge structure.
And unlike traditional fudge recipes, you don’t need a thermometer or complicated stages. No soft-ball stage. No guesswork. Just stir, melt, and chill.
🔬 Cooking science has never tasted so good.
Similar recipes :
🎅 No-Bake Christmas Oreo Lasagna: A Festive Holiday Dessert Everyone Will Love
Christmas Chocolate Pecan Pie Balls: The Ultimate No-Bake Holiday Treat
Conclusion: The Ultimate No-Fail Fudge Recipe
Paula Deen’s 5-Minute Chocolate Pecan Fudge isn’t just a recipe—it’s a holiday tradition in the making. It’s the kind of dessert that makes you feel like a kitchen rockstar, even if you’ve never made candy before.
It’s:
- Quick (done in minutes),
- Foolproof (anyone can make it),
- Crowd-pleasing (who doesn’t love fudge?),
- And it looks absolutely stunning—just like those beautiful, glossy squares in the photo.
Whether you’re gifting it, serving it at Christmas dinner, or sneaking a piece with your morning coffee (hey, no judgment), this fudge always hits the spot.
So next time you need a last-minute holiday treat—or just a chocolate fix—remember this recipe. One pot. One pan. Zero stress. Maximum deliciousness.
Now get in the kitchen and make some magic. 🎄🍫✨
FAQs
1. Can I use regular marshmallows instead of mini?
Yes! Just chop them into smaller pieces so they melt faster. Use the same amount by volume.
2. Can I make this dairy-free?
It’s tricky, but you can try using a non-dairy evaporated milk alternative and dairy-free chocolate chips. Just know the texture might be slightly different.
3. My fudge is too soft—what went wrong?
You may not have boiled the milk and sugar mixture long enough. Make sure it reaches a full rolling boil and stir constantly for 4–5 minutes.
4. Can I double the recipe?
Absolutely! Just use a 9×13-inch pan instead of 8×8 and make sure your saucepan is large enough to handle the volume.
5. How can I make it less sweet?
Use dark chocolate chips (60% or more cacao) and consider reducing the sugar by ¼ cup. The mini marshmallows still provide plenty of sweetness.
