Ingredients:

  • 2 cups (400g) granulated sugar
  • ¾ cup (170ml) unsalted butter, plus more for greasing the pan
  • ⅔ cup (160 ml) evaporated milk
  • 12 oz (340g) semi-sweet chocolate chips
  • 7 oz (200g) jar marshmallow creme
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (60g) chopped walnuts (optional)

Instructions:

  1. Prepare the Pan: Grease an 8x8 inch baking pan with butter. Line with parchment paper, leaving an overhang on two sides for easy removal.
  2. Combine Sugar, Butter, and Milk: In a medium saucepan, combine the sugar, butter, and evaporated milk.
  3. Cook to Soft Ball Stage (or Specified Time): Cook over medium heat, stirring constantly, until the mixture reaches a rolling boil. Continue boiling for 5 minutes, stirring constantly to prevent scorching. Visual Cue: Use a candy thermometer for best results, aiming for 235°F (113°C), also known as soft-ball stage.
  4. Remove from Heat: Take the saucepan off the heat.
  5. Add Chocolate, Marshmallow Creme, and Vanilla: Immediately add the chocolate chips, marshmallow creme, and vanilla extract to the hot mixture.
  6. Stir Until Smooth: Stir vigorously until the chocolate chips are completely melted and the mixture is smooth and creamy. Visual Cue: Make sure there are no lumps of marshmallow creme remaining.
  7. Stir in Nuts (Optional): If using, stir in the chopped walnuts.
  8. Pour into Prepared Pan: Pour the fudge mixture into the prepared pan and spread evenly.
  9. Chill: Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until firm.
  10. Cut and Serve: Lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve.