[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]PAULA DEEN’S 5 MINUTE FUDGE[/title][fusion_text]Week of February 10th-14th 2014
(Thanks to Margie Wilson and her daughter)
1 2/3 Cups White Sugar 2/3 Cup Evaporated Milk 1 Tbs. Unsalted Butter
6 oz. Milk Chocolate Chips 1 Tbs. Unsalted Butter 1/2 Tsp. Salt
1Tsp. Vanilla Extract 16 Large Marshmallows 1 Cup Chopped Nuts
In saucepan, combine the sugar, milk, butter and salt. Bring to a boil and cook 5 minutes, stirring constantly. Add chocolate chips and cook until melted. Remove from heat and stir in marshmallows, vanilla and nuts. Mix well. Pour into an 8″ pan. Cool and then cut into squares.
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