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:
- Prepare the Pan:
- Line a 9×13-inch baking pan with aluminum foil or parchment paper and lightly grease it.
- 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.
- 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.
- Incorporate Nuts (Optional):
- If using, fold in the chopped nuts until evenly distributed.
- 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.
- 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!
