PAULA DEEN’S 5-MINUTES FUDGE – Page 2

Prep Your Pan: Line an 8×8-inch pan with parchment paper for easy removal.
Mix & Heat: In a medium saucepan, combine sugar, milk, and butter. Cook over medium heat, stirring constantly, until the mixture begins to boil.
Simmer: Let it boil gently for 2 minutes. Be sure to keep stirring!
Add Chocolate: Remove the saucepan from the heat and stir in the chocolate chips and vanilla extract until smooth and glossy.
Add Nuts (Optional): Fold in the chopped nuts for an extra crunch.
Pour & Set: Pour the fudge into the prepared pan, spreading evenly. Let it cool at room temperature for 2-3 hours or until firm. For faster setting, pop it in the fridge.
Cut & Serve: Slice into bite-sized squares and enjoy!

Smooth Fudge: Use a whisk to ensure the chocolate melts smoothly.
Custom Toppings: Sprinkle sea salt, crushed candy canes, or mini marshmallows on top for a festive twist!
Storage: Store fudge in an airtight container at room temperature for up to 1 week—or refrigerate to keep it longer.

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