Paula Deen’s 5-Minute Fudge

Ingredients:

• 1 (12 oz) can evaporated milk
• 4 1/2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter
• 1 (12 oz) package semisweet chocolate chips
• 1 (7 oz) jar marshmallow cream
• 1 teaspoon vanilla extract
• 1 cup chopped nuts (optional)

Instructions:

1. Prepare the Pan:

• Line a 9×13-inch baking pan with aluminum foil or parchment paper and lightly grease it.

1. Cook the Mixture:

• In a large saucepan, combine the evaporated milk, granulated sugar, and butter.
• Cook over medium heat, stirring constantly until the mixture reaches a full boil.
• Continue boiling for exactly 4 minutes, stirring constantly to avoid burning.

1. Add Chocolate and Marshmallow Cream:

• Remove the saucepan from the heat.
• Stir in the semisweet chocolate chips and marshmallow cream until completely melted and smooth.
• Add the vanilla extract and stir to combine.

1. Incorporate Nuts (Optional):

• If using, fold in the chopped nuts until evenly distributed.

1. Set the Fudge:

• Pour the mixture into the prepared baking pan, spreading it evenly with a spatula.
• Let it cool to room temperature, then refrigerate until firm.

1. Cut and Serve:

• Once the fudge is set, lift it out of the pan using the foil or parchment.
• Cut into squares and enjoy!

Tips:

• Make sure to stir constantly during the boiling process to prevent the mixture from burning.
• For a smoother texture, avoid overcooking the fudge.

Enjoy your quick and creamy homemade fudge!