Paula Deen’s 5-Minute Fudge: A Sweet Treat in No Time

Instructions

1. Prepare Your Pan
   • Grease an 8×8-inch square baking pan with butter or non-stick spray. Line it with parchment paper for easy removal, letting the paper hang over the edges.
2. Melt the Ingredients
   • In a medium saucepan, combine the sweetened condensed milk, semisweet chocolate chips, and butterscotch chips. Place the pan over low heat and stir constantly until the chips are melted and the mixture is smooth and creamy.
3. Add Flavor and Texture
   • Remove the pan from heat and stir in the vanilla extract. If you’re adding nuts or marshmallows, fold them in now to incorporate them evenly.
4. Pour and Spread
   • Pour the fudge mixture into the prepared pan. Use a spatula to spread it evenly.
5. Chill to Set
   • Place the pan in the refrigerator for at least 2 hours, or until the fudge is firm and set.
6. Cut and Serve
   • Once set, lift the fudge out of the pan using the parchment paper overhang. Cut it into small squares and serve.

Tips for Success

• Customize the Fudge: Swap the butterscotch chips for peanut butter chips, white chocolate chips, or your favorite flavor for a unique twist.
• Add Toppings: Sprinkle crushed candy canes, shredded coconut, or a drizzle of caramel on top before chilling for added flair.
• Make It Dairy-Free: Use dairy-free chocolate chips and sweetened condensed coconut milk for a vegan-friendly version.
• Storage Tips: Store the fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze it for up to 3 months.