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Unevenly cut chocolate pecan fudge squares with small crumbs on a plain plate

Paula Deen's 5-Minute Fudge

Creamy chocolate pecan fudge made with evaporated milk, semisweet chocolate, and melted mini marshmallows. The five-minute boil is followed by cooling until firm.
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Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time (estimate) 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 25 small squares

Ingredients
  

  • 1 2/3 cups granulated sugar
  • 2/3 cup evaporated milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 6 ounces semisweet chocolate chips
  • 2 cups mini marshmallows
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Instructions
 

  • Line a shallow 8-inch square pan with parchment, leaving an overhang for lifting the cooled fudge.
    An empty square baking pan lined with creased parchment before the fudge is added
  • Place the sugar, evaporated milk, butter, and salt in a saucepan. Heat over medium heat, stirring across the bottom of the pan.
    Sugar, evaporated milk, butter, and salt combined in a saucepan before boiling
  • When the mixture reaches a steady boil, start a five-minute timer. Keep stirring continuously for the full five minutes and adjust the heat to prevent overflow.
    Evaporated milk sugar mixture bubbling steadily in a saucepan during the timed boil
  • Add the semisweet chocolate chips and stir until they have melted and the mixture is smooth.
    Semisweet chocolate chips melting into the hot fudge base with chocolate swirls
  • Take the saucepan off the burner before adding the remaining ingredients.
  • Stir in the mini marshmallows, vanilla extract, and chopped pecans. Continue mixing until the marshmallows melt completely and no white pockets remain.
    Mini marshmallows and chopped pecans being folded into chocolate fudge off the heat
  • Spread the warm mixture evenly in the prepared pan, working it into the corners.
    Warm chocolate pecan fudge spread in a parchment-lined pan with natural spatula ridges
  • Cool until the fudge is firm enough to hold its shape when cut. Chill after cooling if needed; the setting time can vary.
  • Lift the firm fudge onto a cutting board and cut it into 25 small squares, making five rows in each direction. Wipe the knife between cuts.
    Firm chocolate pecan fudge partly cut into squares on parchment with a knife alongside

Notes

The five minutes refers to the timed boil, beginning only once the mixture is boiling steadily. Allow additional time for heating and melting. Cooling time is an estimate; wait until the fudge is firm before cutting. Yield assumes an 8-inch square pan cut into five rows in each direction.
Ingredient amounts follow Paula Deen's published recipe. Use evaporated milk, not sweetened condensed milk.
Keyword chocolate pecan fudge, evaporated milk fudge, Paula Deen's 5-Minute Fudge