I first tried Paula Deen’s 5-Minute Chocolate Pecan Fudge on a busy holiday afternoon and fell in love with how rich it tastes with almost no hands-on time. This fudge is special because it’s buttery, chocolate-forward, and studded with toasted pecans — all ready in under 10 minutes plus chilling. I’ve made it several times, and it’s become my go-to last-minute treat for gifts and potlucks. Easy holiday fudge inspiration
Why Make This Recipe
- Fast: you can melt and mix everything in about 5 minutes on the stove or microwave, which makes it perfect for last-minute gifting.
- Flavorful: the combination of sweet chocolate, vanilla, and toasted pecans gives deep, satisfying flavors with a creamy mouthfeel.
- Crowd-pleaser: it slices nicely for trays and travels well, so it’s great for parties and classroom treats.
- Minimal equipment: you only need a bowl, spatula, and an 8×8 pan or similar — ideal when your kitchen is already busy.
- Personal insight: I love this recipe because the toasted pecans add a crunchy contrast that keeps the fudge from tasting overly sweet. For a slightly different spin, try swapping half the semisweet chips for bittersweet. More quick fudge ideas
Recipe Overview
- Prep time: 5 minutes (plus 10 minutes to toast pecans, optional)
- Cook time: 2–3 minutes (microwave) or 5 minutes (stovetop)
- Total time: about 1.5–2 hours including chilling
- Servings: Makes about 36 small squares (8×8 pan)
- Difficulty: Easy
- Method: Melt chocolate with sweetened condensed milk and butter, stir in vanilla and toasted pecans, pour into a lined pan, and chill to set. Equipment note: use a microwave-safe glass bowl or a heavy saucepan and a rubber spatula for best results. A warm chocolate fudge variation here
My Experience Making This Recipe
The first time I tested this I overheated the chips and the mixture became grainy; I learned to stop microwaving early and finish stirring to smooth it out. Toasting the pecans for 6–8 minutes at 350°F (175°C) on a sheet pan brought out a deeper nutty flavor that really improved the overall balance. Once I adjusted those two steps, I got perfectly creamy, shiny fudge every time.
How to Make Paula Deen’s 5-Minute Chocolate Pecan Fudge
Start by toasting 1 cup chopped pecans at 350°F for 6–8 minutes until fragrant, then cool. In a microwave-safe bowl combine 12 oz (about 2 cups) semi-sweet chocolate chips, 1 (14 oz) can sweetened condensed milk, and 4 tablespoons unsalted butter. Microwave on medium power for 60–90 seconds, stirring every 20–30 seconds until completely smooth, then stir in 1 teaspoon vanilla and the toasted pecans. Immediately spread into an 8×8-inch pan lined with parchment or foil, press smooth with an offset spatula, and refrigerate at 40°F for at least 1 hour to set. Alternatively, melt the ingredients in a heavy saucepan over very low heat, stirring constantly until smooth. Equipment tip: an offset spatula and parchment make removal and slicing neater.
Expert Tips for Success
- Heat gently: in the microwave, use medium power and short intervals (20–30 seconds) to avoid scorching chocolate and creating a grainy texture. More holiday fudge ideas
- Use room-temperature butter and vanilla: cold butter can cause the chocolate to seize; adding room-temp ingredients helps maintain a glossy finish.
- Toast pecans for flavor: heat pecans in a single layer at 350°F (175°C) for 6–8 minutes, shaking once for even color. Cooling them before adding prevents melting the fudge.
- Line the pan: use parchment or foil with an overhang for easy removal and cleaner slices. A light spray of nonstick on the paper helps if needed.
- Finish stirring off heat: withdraw from microwave or stovetop a little underdone and stir to full smoothness — carryover heat finishes the job without overheating.
How to Serve Paula Deen’s 5-Minute Chocolate Pecan Fudge
- Cut into 1-inch squares and arrange on a festive platter for holiday gifting or cookie exchanges.
- Serve with coffee, espresso, or a robust black tea to balance the sweetness.
- Add a sprinkle of flaky sea salt just before the fudge fully sets for a modern sweet-salty contrast.
- Package in cellophane bags or small tins layered with wax paper for cute edible gifts at parties and fundraisers. More presentation ideas
Storage and Reheating Guide
- Refrigerate: store in an airtight container in the refrigerator for up to 2 weeks. Layer pieces with parchment to prevent sticking.
- Freeze: wrap individual squares in plastic wrap and freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight to avoid condensation on the surface.
- Room temperature: if your kitchen is cool (below 70°F), fudge will keep at room temp for 2–3 days in a sealed container.
- Reheating: if you want softer fudge for spreading, warm gently in the microwave for 5–10 seconds, stirring; do not overheat or it can become oily and grainy.
Recipe Variations
- Gluten-free: this recipe is naturally gluten-free when you use gluten-free chocolate chips and check labels on add-ins.
- Dairy-free: replace butter with 4 tbsp coconut oil and use a dairy-free sweetened condensed coconut milk and dairy-free chocolate chips. Texture will be slightly softer.
- Nut-free: omit pecans and add 1/2 cup toasted sunflower seeds or crisped rice for crunch.
- Flavor twists: stir in 1/4 cup mini marshmallows, 1 tablespoon instant espresso for mocha fudge, or swap half the chips for dark chocolate for a less sweet, more intense profile.
Nutritional Highlights
- Key points: this fudge is an energy-dense treat with a high fat and sugar content — great for occasional indulgence or as a high-calorie gift.
- Allergens: contains tree nuts (pecans), dairy (butter, sweetened condensed milk), and soy if chocolate chips contain soy lecithin.
- Portion guidance: serve in 1-inch squares (about 1 oz) to keep portions reasonable; one square provides a satisfying hit of flavor without overdoing sugar and calories.
Troubleshooting Common Issues
- Grainy or separated fudge: usually from overheating. Solution: stop heating early and stir vigorously to use residual heat. Next time, lower power and shorter intervals.
- Fudge won’t set: cause can be too much liquid or warm environment. Make sure you measure sweetened condensed milk accurately and chill at 40°F until firm.
- Burnt chocolate smell or taste: discard and start over; burnt chocolate cannot be recovered. Use fresh chips and stir constantly if using a stovetop.
Frequently Asked Questions
Q1: Can I make this on the stovetop instead of the microwave?
A1: Yes. Use a heavy-bottomed saucepan on the lowest heat and stir constantly. Combine the sweetened condensed milk, butter, and chips, and remove from heat as soon as the mixture is smooth to avoid scorching. A double boiler works well to control temperature.
Q2: How long does it take to fully set in the refrigerator?
A2: Expect at least 1 hour for an 8×8 pan in a typical fridge. For firmer slices, chill 2–3 hours. If your fridge is particularly cold, allow the pan to sit at room temperature for 5–10 minutes before slicing to avoid cracking.
Q3: Can I use different nuts or add-ins?
A3: Absolutely. Walnuts, almonds, or pecan halves work well. Fold in add-ins off-heat so they keep texture. If adding dried fruit or marshmallows, err on the side of small pieces to prevent destabilizing the set.
Q4: Why did my chocolate become oily after melting?
A4: Overheating separates cocoa butter from solids. If this happens, try stirring in a teaspoon of neutral oil or a small amount of warm sweetened condensed milk to reincorporate, but prevention (gentler heat) is the best cure.
Conclusion
For the exact original ingredient list and Paula Deen’s instructions, see the official recipe: 5 Minute Chocolate Pecan Fudge Recipe – Paula Deen
Paula Deen’s 5-Minute Chocolate Pecan Fudge
- Total Time: 120 minutes
- Yield: 36 small squares 1x
- Diet: Vegetarian
Description
A quick and rich chocolate pecan fudge that’s perfect for last-minute gifts and gatherings.
Ingredients
- 1 cup chopped pecans
- 12 oz (about 2 cups) semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Toast the chopped pecans at 350°F (175°C) for 6–8 minutes until fragrant, then cool.
- In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter.
- Microwave on medium power for 60–90 seconds, stirring every 20–30 seconds until completely smooth.
- Stir in the vanilla and toasted pecans.
- Spread the mixture into an 8×8-inch pan lined with parchment or foil and press smooth with an offset spatula.
- Refrigerate at 40°F for at least 1 hour to set.
Notes
For a less sweet variation, try swapping half the semisweet chocolate chips for bittersweet. Keep portions reasonable, serving 1-inch squares.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwave or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg