Paula Deen Fudge Recipe
Are you ready for the best treat ever? The Paula Deen Fudge Recipe is famous for a reason. It is creamy, rich, and very buttery.
Equipment
- Large saucepan
- Wooden Spoon
- 9x13 Inch Baking Pan
- Aluminum foil
- Measuring Cups
- Measuring Spoons
- Sharp knife
Ingredients
- Granulated Sugar 3 cups
- Unsalted Butter 3/4 cup
- Evaporated Milk 2/3 cup
- Semi-Sweet Chocolate Chips 12 oz
- Marshmallow Cream 7 oz
- Chopped Walnuts 1 cup
- Vanilla Extract 1 tsp
Instructions
- Prepare the Pan Line your pan with foil. Grease it with a little butter.
- Boil the Mixture Mix butter, sugar, and milk in the pan. Bring it to a full rolling boil.
- Stir Constantly Keep stirring the pot for five minutes. Do not let it burn.
- Add Chocolate Remove from heat. Stir in the chocolate chips until melted.
- Mix in Marshmallow Add the marshmallow cream. Stir until the white streaks vanish.
- Add Nuts and Vanilla Fold in the walnuts and vanilla extract. Mix it very well.
- Pour and Set Spread the mix into the pan. Let it cool at room temperature.
- Chill the Fudge Place it in the fridge. Wait for it to get firm.
- Cut and Serve Lift the foil out. Cut the fudge into small squares.
Notes
➔ Use high-quality chocolate for the best flavor results.
➔ Do not stop stirring the boiling sugar mixture.
➔ Ensure the marshmallow cream is fresh and soft.
➔ Let the fudge set fully before you cut.
➔ Use a buttered knife for very clean slices.
➔ Add a pinch of salt to balance sweetness.
➔ Toast the walnuts first for extra deep flavor.