Paula Deen’s 5-minute fudge

Ingredients

• 1 ⅔ cups granulated sugar Paula Deen+2| Yummydishs+2

• ⅔ cup evaporated milk Paula Deen+1

• 4 tablespoons (¼ cup) butter | Yummydishs+1

• ½ teaspoon salt Paula Deen+1

• 1 (6‑oz) bag semi‑sweet chocolate chips Paula Deen+1

• 2 cups mini marshmallows | Yummydishs+1

• 1 teaspoon vanilla extract Paula Deen+1

• ½ cup chopped pecans (optional) Paula Deen+1

Instructions

1. Prepare an 8‑inch square pan: grease it or line it with parchment paper. | Yummydishs+1

2. In a medium saucepan over medium heat, combine sugar + evaporated milk + butter + salt. Stir constantly. | Yummydishs

3. Bring the mixture to a boil, then cook/boil for 5 minutes, stirring continuously so it doesn’t burn. Paula Deen+1

4. Remove from heat. Immediately add the chocolate chips and stir until melted and smooth. Paula Deen+1

5. Stir in marshmallows, vanilla extract, and pecans (if using) until marshmallows are melted and everything is well incorporated. | Yummydishs+1

6. Pour the fudge into the prepared pan, spread it evenly, and let it set (at room temperature or in the fridge) until firm. Then cut into squares and serve. Sweet Pea’s Kitchen+1

Tips & Notes

• The “5‑Minute” part refers to the cook/boil time after mixture starts boiling — setting time is still required. | Yummydishs+1

• Use real butter (not margarine) for best taste/texture. | Yummydishs

• If you skip nuts, that’s fine; the fudge will still work. Sweet Pea’s Kitchen

• Pour into the pan as soon as the mixture is smooth, because it starts to set quickly. | Yummydishs

• For clean cuts, allow the fudge to fully set before slicing.

• Storage: Keep in an airtight container; refrigerate if you like it firmer.

If you like, I can convert the ingredient amounts into metric (grams/ml) for you (since you’re in Pakistan) and give you variations (e.g., with white chocolate, different nuts) too. Would you like that?