PAULA DEEN’S 5-MINUTES FUDGE

Directions

1. Prepare the Pan: Line an 8×8 inch baking pan with parchment paper or aluminum foil, allowing some overhang for easy removal later.
2. Combine Ingredients: In a medium saucepan, combine the sugar, evaporated milk, butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil.
3. Boil the Mixture: Continue to cook for 4-5 minutes, ensuring that the mixture reaches the soft-ball stage (234-240°F or 112-116°C) on a candy thermometer. If you don’t have a thermometer, you can test it by dropping a small amount of the mixture into cold water. If it forms a soft, pliable ball, it’s ready.
4. Add Marshmallows and Chocolate Chips: Remove the saucepan from heat and stir in the mini marshmallows and chocolate chips until fully melted and combined.
5. Add Vanilla: Stir in the vanilla extract for added flavor.
6. Pour and Set: Pour the fudge mixture into the prepared pan, spreading it evenly. Allow it to cool at room temperature for about 2 hours or until firm.
7. Cut and Serve: Once the fudge is set, lift it out of the pan using the parchment paper or foil overhang. Cut into small squares and enjoy!

Tips and Variations

• Nutty Delight: Add 1/2 cup of chopped nuts (like walnuts or pecans) to the fudge mixture for added texture and flavor.
• Festive Fudge: Mix in colorful sprinkles or crushed candy canes for a festive touch during holidays.
• Dark Chocolate Twist: Substitute semisweet chocolate chips with dark chocolate chips for a richer, more intense flavor.
• Dairy-Free Option: Use dairy-free chocolate chips and coconut milk instead of evaporated milk for a lactose-free version.

Storing Leftovers

Store any leftover fudge in an airtight container at room temperature for up to one week. For longer storage, keep it in the refrigerator for up to three weeks. You can also freeze the fudge for up to three months; just make sure to wrap it tightly in plastic wrap and place it in a freezer-safe bag.