paula deen’s 5-minutes fudge – Tnextrecipes (2024)

paula deen’s 5-minutes fudge – Tnextrecipes (1)

ThisPaula Deen’s 5-Minute Fudgeis an easy microwave fudge recipe that tastes just like pecan pie! It’s one of the best easy fudge recipes and perfect for holiday platters and gift-giving or just enjoying at any point during the year.

How Long Does Fudge Last at Room Temperature?
Fudge typically contains dairy, but the high sugar content of this candy stabilizes it. If you intend to enjoy your fudge within 1 to 2 weeks, it can certainly be kept out at room temperature. By the way, here’s how to melt chocolate for making fudge.

How to Store Fudge at Room Temperature
If you’re planning to keep your fudge at room temperature, it’s important to keep it from moisture, light and temperature changes. Layer the fudge with waxed paper and store it in an airtight container. It’s best to keep the fudge somewhere cool and dry to avoid any possibility of it melting. Putting the airtight container in a cupboard or tucked away in the pantry is best, rather than leaving it out on the counter.

How Long Does Fudge Last in the Fridge?
To keep fudge fresh, it’s important to keep it cool. With proper storage, fudge can last in the fridge for 2 to 3 weeks.

How to Store Fudge in the Fridge
To store fudge in the fridge, be sure you have an airtight container with a great seal. Layer the fudge with pieces of waxed paper between each layer for extra protection to keep any moisture or air from being introduced to the fudge.

How Long Does Fudge Last in the Freezer?
If you’re hoping to keep your fudge tucked away for quite some time, storing it in the freezer is a great option. Fudge properly stored in the freezer will last for 2 to 3 months. Some fudge can last up to a year in the freezer.

How to Store Fudge in the Freezer
To be sure your fudge is kept as fresh as can be in the freezer, it’s important to keep it free of any air or moisture. To store fudge in the freezer, first, wrap it in waxed paper. Then, wrap it in aluminum foil or plastic wrap to be sure the elements can’t reach it. Store the wrapped fudge in an airtight container or freezer bag.

It’s best to keep fudge tucked away in the back of the freezer, rather than right in front or in the freezer door. This will eliminate any fluctuation in temperature from the door being opened and closed. When you’re ready to enjoy the fudge, remove it from the freezer and allow it to thaw for two to three hours before eating.

Tips for Storing Homemade Fudge:
What’s the best way to store fudge?
No matter where you store fudge, the key is to keep it from being exposed to the elements. Storing fudge in an airtight container is your best bet. Cut the fudge, and then store it in separate layers with waxed paper in between.

If you intend to enjoy your fudge relatively quickly, it’s best stored at room temperature short-term. If you plan to keep your fudge for longer, the freezer will be your best bet. Keeping fudge in a cool, dry place free of light is crucial to keeping it fresh. Storing it in the fridge works in a pinch, but the fridge can be fickle. Leaving fudge in the freezer for long-term storage is sure to keep it tucked away and stored properly for best results.

Does fudge go bad?
Fudge has the potential to go bad, but not necessarily in the ways other foods experience spoilage. It’s not considered a potentially hazardous food, but the quality of fudge can certainly be affected, with a change in texture, appearance and flavor.

If fudge experiences a change in temperature, it can melt or develop a slimy texture on the surface. If it is exposed to air, it can dry out and become hard. Specific add-ins to fudge have the potential to grow mold or give off a bad odor, and at that point, the fudge should be avoided.


1 and ⅔ cups white sugar

2/3 cup evaporated milk

1 tablespoon unsalted butter

½ teaspoon salt

1 (6 ounces) package of milk chocolate chips

16 large marshmallows

1 teaspoon pure vanilla extract

1 cup chopped nuts


1 and ⅔ cups white sugar

2/3 cup evaporated milk

1 tablespoon unsalted butter

½ teaspoon salt

1 (6 ounces) package of milk chocolate chips

16 large marshmallows

1 teaspoon pure vanilla extract

1 cup chopped nuts

How To Make It

Step 1: Add the sugar, milk, butter, and salt together in a saucepan. Then cook for 5 minutes, while stirring constantly.

Step 2:Add in chocolate chips while stirring and cook until it melts. Then remove from heat, add marshmallows, vanilla and nuts and stir well.

Step 3: Pour into an 8-inch pan, leave it to cool, and cut into squares. Serve!


paula deen’s 5-minutes fudge – Tnextrecipes (2024)


Paula deen’s 5-minutes fudge – Tnextrecipes? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Why is my old fashioned fudge not hardening? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What makes fudge softer? ›

Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.

Can you stir fudge too much? ›

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What can I use instead of cream of tartar in fudge? ›

Buttermilk. The acid in buttermilk makes it a good stand-in for cream of tartar in baking recipes, as long as you reduce the amount of liquid in the rest of the recipe. For each 1/4 tsp. of cream of tartar that the recipe calls for, remove a 1/2 cup of liquid from the recipe and replace it with 1/2 cup of buttermilk.

Can you fix fudge that didn't set? ›

It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

How do you thicken fudge that won't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

What can I do with ruined fudge? ›

Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).

Why did my fudge come out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

What is the softball test when making fudge? ›

According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

Can you over whisk fudge? ›

It could even be because the fudge wasn't beaten long or hard enough. If you are using an electric whisk instead of hand beating your Homemade Fudge it's important to remember that this is a very easy way to overbeat Fudge.

What happens if you don't boil fudge long enough? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Why does my fudge fall apart when I cut it? ›

Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture. Follow the recipe instructions closely and use a timer to avoid overcooking.

Is it OK to make fudge on a rainy day? ›

Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn't feasible, you'll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!

What is the purpose of adding cream of tartar? ›

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

How does cream of tartar affect a recipe? ›

Cream of tartar is a white powder sold in the baking aisle that's commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.

What does cream of tartar do in a recipe? ›

Cream of tartar is the secret ingredient to making whipped cream fluffy and light. It's also used to make meringue more sturdy, and to add a bit of tangy zip to baked goods, such as snickerdoodle cookies.


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