Here’s the recipe for her famous fudge:
Paula Deen’s 5-Minutes Fudge
Ingredients:
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3 cups sugar
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3/4 cup evaporated milk
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1/2 cup (1 stick) butter
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1 (12 oz) bag semisweet chocolate chips
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1 (7 oz) jar marshmallow creme (marshmallow fluff)
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1 teaspoon vanilla extract
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1 cup chopped nuts (optional; pecans or walnuts)
Instructions:
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Combine: In a heavy saucepan, mix sugar, evaporated milk, and butter.
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Boil: Bring to a full rolling boil over medium heat, stirring constantly. Boil for 5 minutes while stirring constantly (don’t stop!).
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Remove from heat: Quickly stir in chocolate chips until melted and smooth.
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Add marshmallow creme: Stir in marshmallow creme, vanilla, and nuts (if using) until well combined.
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Pour & set: Pour mixture into a greased 9×13-inch pan. Let cool at room temperature until firm.
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Cut & enjoy!
Tips:
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Don’t rush the boiling step — it’s crucial for the right fudge texture.
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You can swap chocolate chips for semi-sweet or milk chocolate, depending on your preference.
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Store fudge in an airtight container at room temperature or refrigerated.
Want a no-bake fudge version or a flavored twist (like peanut butter or peppermint)?
