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Paula Deen Fudge Recipe
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Paula Deen Fudge Recipe

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.
Prep Time 10 minutes
Cook Time 10 minutes
2 hours
Total Time 2 hours 10 minutes
Servings: 36
Course: Dessert
Calories: 150

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

Method
 

  1. Line an 8x8-inch or 9x9-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Lightly grease with nonstick spray or butter.
  2. 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. Remove the saucepan from heat. Stir in vanilla extract, salt, and marshmallow creme. Mix until fully combined and creamy.
  4. 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 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. 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.
Freezing: Freeze in layers separated by parchment in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.