A friendly welcome to Paula Deen Fudge
This easy, old-fashioned fudge is rich, quick, and perfect for a sweet fix. The recipe uses only a few pantry staples and takes little hands-on time. If you like classic sweets that are simple to make, this will fit right in. For ideas on lighter alternatives, see this healthy two-ingredient fudge for a different take.
Why this fudge is worth making
You get creamy chocolate fudge in minutes with a method that’s hard to mess up. It’s crowd-pleasing, holds well for gifting, and can be dressed up with nuts or left plain. It’s also a good recipe to teach kids basic candy-making.
Simple steps to make Paula Deen Fudge
Follow these clear steps and you’ll have firm, sliceable fudge in a couple of hours.
What you need
Ingredients :
- 2 cups semisweet chocolate chips
- 1 can sweetened condensed milk
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional)
Step-by-step cooking directions
Directions :
- In a saucepan over medium heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir frequently until the mixture is smooth and the chocolate is completely melted.
- Remove from heat and stir in the vanilla extract and nuts (if using).
- Pour the fudge mixture into a greased 9×9-inch baking pan and spread it evenly.
- Refrigerate for at least 2 hours or until the fudge is firm.
- Cut into squares and serve.
Best ways to serve Paula Deen Fudge
Serve the fudge at room temperature for the best texture. Cut into small squares for parties, or wrap individual pieces for gifts. A dusting of cocoa or a few extra chopped nuts on top gives a nice finish.
Storing and shelf life
Store fudge in an airtight container. Keep it in the refrigerator for up to 2 weeks or at room temperature for about 5–7 days in a cool, dry place. For longer storage, freeze pieces in a sealed container for up to 3 months and thaw in the fridge.
Tips for perfect Paula Deen fudge
- Stir constantly while heating to prevent scorching.
- Use a heavy-bottomed saucepan to keep heat even.
- For extra shine, stir the vanilla in off the heat.
- If you want a softer fudge, let it chill slightly less.
- For inspiration on other hot fudge treats, check this hot fudge ice cream cake idea.
Simple variations you can try
- Add 1/2 cup chopped dried cherries or cranberries for a fruity touch.
- Swap half the semisweet chips for milk chocolate for a milder flavor.
- Stir in 1/2 cup mini marshmallows after cooling slightly for a rocky-road style fudge.
- Toast the nuts before chopping for extra nutty depth.
Nutrition facts (approximate)
Per 1-inch square (estimate):
- Calories: 140–180
- Fat: 8–10 g
- Carbohydrates: 16–20 g
- Protein: 1–2 g
Values vary by exact ingredients and portion size.
Family serving ideas
- Pack small squares in a lunchbox treat (in a separate bag).
- Create a dessert tray with assorted candies and fudge squares.
- Use larger pieces as a simple dessert with coffee after dinner.
What to pair this fudge with
- Coffee or espresso to cut the richness.
- A scoop of vanilla ice cream for contrast.
- A glass of cold milk for classic comfort.
- Fresh berries to add bright acidity.
Frequently asked questions
Q: Can I skip the nuts?
A: Yes. Nuts are optional and the fudge will still be delicious without them.
Q: Do I have to refrigerate the fudge?
A: You should refrigerate to help it set quickly and to keep it firm, though you can store it at room temperature short-term if your kitchen is cool.
Q: Can I use a different chocolate?
A: Yes. Use milk or dark chocolate chips, but know that flavor and sweetness will change.
Q: How do I fix grainy fudge?
A: Graininess usually comes from overheating. Gently reheat with a little extra cream or condensed milk and stir until smooth, then cool again.
Conclusion
If you want to compare versions or see the original notes, you can view Paula Deen’s recipe on Food.com here: Paula Deen’s 5 Minute Fudge on Food.com. For the official Paula Deen recipe page, visit Paula Deen official 5 Minute Fudge. Another helpful write-up is available at Sos Recipes Paula Deen fudge.
Paula Deen Fudge
Ingredients
Main Ingredients
- 2 cups semisweet chocolate chips
- 1 can sweetened condensed milk
- 1/2 cup butter Use unsalted butter for best results.
- 1 teaspoon vanilla extract Add for flavor enhancement.
- 1 cup chopped nuts Optional; can use nuts of your choice.
Instructions
Preparation
- In a saucepan over medium heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir frequently until the mixture is smooth and the chocolate is completely melted.
- Remove from heat and stir in the vanilla extract and nuts (if using).
- Pour the fudge mixture into a greased 9x9-inch baking pan and spread it evenly.
- Refrigerate for at least 2 hours or until the fudge is firm.
- Cut into squares and serve.
