Paula Deens Ultimate Easy Chocolate Peanut Fudge Food

PAULA DEEN'S 5 MINUTE FUDGE

Paula Deen's 5 Minute Fudge image

Make and share this Paula Deen's 5 Minute Fudge recipe from Food.com.

Provided by FarahC

Categories Candy

Time 15m

Yield 20-30 serving(s)

Number Of Ingredients 8

Ingredients

1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) package milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts

Steps:

Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
Add in chocolate chips; cook until melted.
Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
Pour into a 8-inch pan. Cool cut into squares.

PAULA DEEN'S 5 MINUTE FUDGE: RECIPE - (4.2/5)

PAULA DEEN'S 5 MINUTE FUDGE: Recipe - (4.2/5) image

Provided by á-11186

Number Of Ingredients 8

Ingredients

1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts

Steps:

1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 2.Add in chocolate chips; cook until melted. 3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. 4.Pour into a 8-inch pan. Cool cut into squares.

PAULA DEEN'S ULTIMATE EASY CHOCOLATE-PEANUT FUDGE

Paula Deen's Ultimate Easy Chocolate-Peanut Fudge image

Found this in one of my ladies magazines, reprinted from Paula Deen's Southern Cooking Bible. Posted for safe keeping.

Provided by Kerena

Categories Candy

Time 20m

Yield 64 squares, 32 serving(s)

Number Of Ingredients 6

Ingredients

2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, at room temperature
1 cup salted peanuts
1 teaspoon vanilla
1 pinch salt

Steps:

Grease an 8" square baking dish with butter, oil or cooking spray. Line with waxed paper, leaving the edges of the waxed paper to hang over the edges of the dish.
In a medium, heavy bottomed saucepan, melt the chocolate chips with the milk over medium low heat. Stir in the butter until completely melted. Stir in the peanuts, vanilla and salt. Using a rubber spatula spread the mixture on the bottom of the prepared pan, smoothing the top. Cover loosely with plastic wrap and refrigerate until firm, at least 4 hours. Using a hot, dry knife, cut into 1" squares.

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