Paula Deen Fudge Recipe: A Rich, Creamy, Southern Classic
If you’re looking for a melt-in-your-mouth dessert that brings sweet Southern comfort, look no further than Paula Deen’s famous fudge recipe. This simple yet decadent treat is creamy, rich, and packed with chocolatey goodness. Whether you’re making it for a holiday party, gifting it to loved ones, or simply satisfying your sweet tooth, this fudge delivers every single time.
What makes this recipe especially appealing is how easy it is—just a handful of ingredients and a few minutes of prep for a dessert that tastes like it took hours. Perfect for beginner bakers or seasoned sweet-makers alike, Paula Deen’s fudge is always a hit.
What Makes This Fudge Special?
This isn’t just any fudge—it’s Paula Deen’s take, which means it’s got all the richness you crave, plus that signature Southern flair. The texture is smooth and creamy, never grainy, and it sets up beautifully every time. The secret? Marshmallow creme and sweetened condensed milk give it that ultra-luxurious mouthfeel. You can customize it with nuts, swirl in peanut butter, or just enjoy it in its pure chocolate glory.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: About 36 pieces (1-inch squares)
Ingredients
- 3 cups semisweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 cup marshmallow creme
- 1 cup chopped pecans or walnuts (optional)
Instructions
1. Prepare the Pan
Line an 8×8-inch or 9×9-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Lightly grease with nonstick spray or butter.
2. Melt the Chocolate Base
In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir continuously until everything is melted and smooth—this should take about 5–7 minutes.
3. Add Flavor and Creaminess
Remove the saucepan from heat. Stir in vanilla extract, salt, and marshmallow creme. Mix until fully combined and creamy.
4. Add the Nuts (Optional)
Fold in the chopped pecans or walnuts if using. This step gives your fudge that classic Paula Deen texture and a little crunch.
5. Pour and Chill
Pour the fudge mixture into the prepared pan. Use a spatula to spread it evenly. Let it cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill for at least 2 hours or until firm.
6. Slice and Serve
Once fully chilled and set, lift the fudge out of the pan using the parchment or foil overhang. Cut into 1-inch squares using a sharp knife. Store or serve as desired.
Variations
- Peanut Butter Swirl: Drop spoonfuls of peanut butter into the fudge before chilling and swirl with a knife.
- Rocky Road: Add mini marshmallows and chopped almonds for a chewy, crunchy version.
- White Chocolate Fudge: Substitute half the chocolate chips for white chocolate for a marble effect.
- Sea Salt Topping: Sprinkle flaky sea salt over the top before it sets for a sweet-savory contrast.
Equipment You’ll Need
- Medium saucepan
- Rubber spatula
- 8×8-inch or 9×9-inch baking pan
- Parchment paper or foil
- Sharp knife
- Measuring cups and spoons
Nutritional Information (Approx. Per Piece)
- Calories: ~150
- Carbohydrates: 17g
- Fat: 9g
- Protein: 1g
- Sugar: 15g
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keeps well in the fridge for up to 2 weeks.
- Freezing: Freeze in layers separated by parchment in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
My Cooking Experience
Having made this recipe more times than I can count, I can confidently say it’s one of the easiest and most reliable fudge recipes out there. It’s my go-to for edible holiday gifts and last-minute potluck contributions. The marshmallow creme really makes a difference in creating that silky smooth texture, and it’s endlessly adaptable depending on what mix-ins I have on hand. It’s a Southern classic that never disappoints.
Conclusion
Paula Deen’s fudge recipe is pure comfort in candy form. With its smooth texture, bold chocolate flavor, and effortless preparation, it’s a treat that everyone can enjoy. Whether you stick to the classic version or put your own spin on it, this fudge will quickly earn a place in your dessert rotation—and probably your heart, too.
Paula Deen Fudge Recipe
Ingredients
Method
- Line an 8×8-inch or 9×9-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Lightly grease with nonstick spray or butter.
- In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir continuously until everything is melted and smooth—this should take about 5–7 minutes.
- Remove the saucepan from heat. Stir in vanilla extract, salt, and marshmallow creme. Mix until fully combined and creamy.
- Fold in the chopped pecans or walnuts if using. This step gives your fudge that classic Paula Deen texture and a little crunch.
- Pour the fudge mixture into the prepared pan. Use a spatula to spread it evenly. Let it cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill for at least 2 hours or until firm.
- Once fully chilled and set, lift the fudge out of the pan using the parchment or foil overhang. Cut into 1-inch squares using a sharp knife. Store or serve as desired.
Notes
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keeps well in the fridge for up to 2 weeks.
