Ingredients:
- 3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter
- 2/3 cup evaporated milk (not sweetened condensed milk)
- 12 oz (2 cups) semi-sweet chocolate chips
- 7 oz jar marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional)
Directions:
- Prepare Your Pan: Line a 9×13-inch baking dish with foil, extending the edges slightly for easy removal. Lightly grease the foil.
- Combine the Base Ingredients: In a heavy saucepan over medium heat, combine the sugar, butter, and evaporated milk. Stir constantly until the mixture comes to a full boil.
- Cook the Mixture: Once boiling, continue stirring for 4–5 minutes, or until the mixture reaches 234°F (soft ball stage) on a candy thermometer.
- Add Chocolate Chips and Marshmallow Creme: Remove the saucepan from heat. Quickly stir in the chocolate chips until melted and smooth. Then, add the marshmallow creme and vanilla extract, mixing until fully combined.
- Add Nuts (Optional): If desired, fold in the chopped nuts.
- Pour into Pan: Immediately pour the fudge into the prepared pan, spreading evenly with a spatula.
- Cool and Set: Let the fudge cool at room temperature until firm, about 2 hours.
- Slice and Serve: Once set, use the foil to lift the fudge out of the pan. Cut into squares and enjoy!
Tips:
- Store the fudge in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate or freeze.
- For variation, try swapping semi-sweet chocolate chips for dark or white chocolate chips, or mix in additional flavorings like peppermint extract.
