I first made Paula Deen’s 5-Minute Chocolate Pecan Fudge on a tight holiday schedule and was amazed at how rich it tasted for almost no time investment. This quick fudge is glossy, nut-studded, and crowd-pleasing — perfect when you need a homemade treat in a hurry. If you like simple, reliable candy, you’ll appreciate how forgiving the method is and how fast it comes together; I’ve tested it several times with consistent results. For another quick holiday fudge idea, try this decadent hot chocolate fudge.
Why Make This Recipe
- Speed: Ready in about 10 minutes from start to fridge, ideal for last-minute gifts or parties.
- Flavor: Deep chocolate with toasty pecans gives a classic, balanced bite every time.
- Accessibility: Uses pantry staples (chocolate chips, sweetened condensed milk, butter, vanilla, pecans).
- Crowd appeal: Rich and nostalgic — guests rarely say no to a buttery square.
- Personal insight: I love this recipe because it’s one of the few candies I can make between errands and still have it look and taste like I spent hours on it. For a different festive fudge, see this decadent Christmas fudge.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 5 minutes (microwave melting)
- Chill time: 1–2 hours to set
- Total time: ~1 hour 10 minutes (mostly chilling)
- Servings: about 16 one-inch squares (depending on pan size)
- Difficulty: Easy
- Method: Microwave melting (or gentle stovetop double boiler), mix, press into a lined 8×8-inch pan, chill until set. For a white-chocolate spin, check this holiday white chocolate marshmallow fudge.
My Experience Making This Recipe
I tested the microwave method and a stovetop double boiler to compare texture and found the microwave quickest with no loss of gloss when you stir often. The main discovery: stirring well between short blasts prevents graininess and keeps the fudge silky. Toasting the pecans lightly beforehand added a much-needed depth and helped the nuts stay crisp in the finished squares.
How to Make Paula Deen’s 5-Minute Chocolate Pecan Fudge
Start by melting chocolate chips with a 14-oz can of sweetened condensed milk, a couple tablespoons of butter, and a teaspoon of vanilla in a microwave-safe bowl in 20–30 second intervals, stirring between each. Once smooth and glossy (about 105–115°F if you use an instant-read thermometer), fold in about 1 cup of toasted, chopped pecans, then pour into an 8×8-inch pan lined with parchment. Press the top smooth with a spatula and chill 1–2 hours until fully set, then cut into squares; if you prefer stovetop, melt gently over a double boiler to the same smooth texture before mixing in nuts. For a variation that uses white chocolate, see this alternative fudge twist.
Expert Tips for Success
- Heat gently and stir often: Microwave in short 20–30 second bursts, stirring well each time to distribute heat and avoid scorching.
- Use an instant-read thermometer: Aim for about 105–115°F as a guide — enough to melt chips without overheating and causing a grainy finish.
- Toast the nuts: Toast pecans at 350°F for 6–8 minutes on a baking sheet to deepen flavor and keep them from going soft in the fudge.
- Line the pan: Use parchment with an overhang so you can lift the fudge out for clean slicing.
- Equipment: A microwave-safe glass bowl, rubber spatula, 8×8-inch pan, and a good serrated knife make assembly and cutting much easier.
How to Serve Paula Deen’s 5-Minute Chocolate Pecan Fudge
- Plate on a simple white platter with parchment squares between layers for a party table.
- Pair with strong coffee or a nutty dessert wine to balance sweetness.
- Gift-wrap squares in small boxes or tins with tissue for easy holiday presents.
- For a festive twist, sprinkle flaky sea salt or extra chopped pecans on top before chilling.
Storage and Reheating Guide
Store fudge in an airtight container layered with parchment at cool room temperature for up to 1 week. For longer storage, refrigerate up to 2 weeks; bring to room temperature before serving for the best texture. Freeze tightly wrapped pieces in two layers of plastic and then foil, or in freezer-safe containers, for up to 3 months; thaw overnight in the fridge. To soften chilled pieces quickly, pop a single square in the microwave for 6–8 seconds on low power.
Recipe Variations
- Nut-free: Omit pecans and stir in 1/2 cup toasted coconut flakes or crushed pretzel pieces for crunch.
- Dairy-free: Use dairy-free chocolate chips and a can of full-fat coconut milk reduced to a similar thickness (or a dairy-free condensed milk alternative).
- Boozy twist: Stir 1–2 tablespoons bourbon or dark rum into the finished warm mixture before adding nuts for adult-only fudge.
- Salted-chocolate: Add 1/2 teaspoon flaky sea salt on top before chilling to cut sweetness and highlight chocolate. For an alternate white-chocolate and marshmallow riff, try this holiday white chocolate marshmallow fudge.
Nutritional Highlights
- This fudge is energy-dense: it’s high in sugar and fat, so small portions (one square) are satisfying.
- Pecans add monounsaturated fats and a bit of protein and fiber, which slightly improve satiety.
- Allergen info: contains tree nuts (pecans) and dairy (butter, milk in chocolate), and often soy lecithin in chocolate; use substitutions for nut-free or dairy-free diets. Aim for 1–2 small squares per serving to manage portions.
Troubleshooting Common Issues
- Grainy or sandy texture: Usually caused by overheating or chocolate seizing. Rewarm gently, add 1–2 tablespoons warm cream or sweetened condensed milk, and stir vigorously to smooth.
- Fudge too soft after chilling: Return to fridge for longer (another 1–2 hours) or move to the freezer for 20–30 minutes before cutting.
- Fudge cracking or too hard: Let it sit at room temperature 15–30 minutes before slicing; cutting cold fudge can make it brittle.
Frequently Asked Questions
Q: Can I make this on the stovetop instead of a microwave?
A: Yes. Use a double boiler: simmer water in the lower pot (do not boil vigorously), put chocolate and sweetened condensed milk in the top bowl, and stir until glossy and smooth. This gives you slower, gentler heat and excellent control to avoid scorching.
Q: How do I get perfectly even squares when I cut the fudge?
A: Chill until fully set, then lift the fudge from the pan using the parchment overhang and score lines with a ruler and a sharp chef’s knife warmed under hot water and dried between cuts. A serrated knife works well for nuts in the fudge.
Q: Can I substitute walnuts or almonds for pecans?
A: Absolutely. Toast them lightly first; walnuts give a more rustic, bitter edge while almonds add a clean, crunchy bite. Chop uniformly for even distribution.
Q: Is the fudge freezer-friendly and how do I thaw it?
A: Yes — wrap tightly in plastic and foil or use airtight freezer containers for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving to restore texture.
Conclusion
If you want the original source or printable ingredient list, you can view Paula Deen’s official 5-Minute Chocolate Pecan Fudge recipe here: 5 Minute Chocolate Pecan Fudge Recipe – Paula Deen.
Print
Paula Deen’s 5-Minute Chocolate Pecan Fudge
- Total Time: 70 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A quick and easy recipe for rich chocolate fudge studded with toasted pecans, perfect for holiday gifts or parties.
Ingredients
- 14 oz chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 cup toasted, chopped pecans
Instructions
- In a microwave-safe bowl, combine chocolate chips, sweetened condensed milk, butter, and vanilla.
- Microwave in 20-30 second intervals, stirring between each, until smooth and glossy (about 105–115°F).
- Fold in toasted pecans.
- Pour mixture into an 8×8-inch pan lined with parchment paper.
- Press the top smooth with a spatula.
- Chill for 1-2 hours until fully set, then cut into squares.
Notes
For a nut-free version, replace pecans with toasted coconut flakes or crushed pretzel pieces. Can also use dairy-free chocolate chips for a dairy-free option.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave melting
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 18g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg