Paula Deen’s 5-Minute Fudge
My grandmother used to make the most incredible fudge. When I attempted to recreate it, I found that mine turned out softer than hers ever did. After finally getting a look at her recipe, I discovered that she combined sugar, milk, butter, salt, and marshmallows in a saucepan, cooking it for 5 minutes (stirring constantly).
She then removed it from heat and added the chips and vanilla. While it possesses the same wonderful flavor, it doesn’t have the exact softness as hers.
Laura, I’m sure you’ve already made a decision about your soft fudge by now, but I wanted to offer another suggestion, just in case. Instead of trying to make it firmer, why not stir in a little more evaporated milk and use it as a filling between the layers of a 2 or 3-layer cake?
Use the remaining fudge to ice the cake or consider using a simple 5-minute frosting or that new Cool Whip frosting for the top and sides of the cake. I believe that cake would be delicious, and you’d be considered a genius.
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.
