Fudge is one of those things that I always wanted to do really well, and never quite succeeded. It would either not set up, be too dry, be too hard, etc. I could not figure out how make it work, until this recipe entered my life. I discovered it on label when I was using marshmallow creme in another recipe this summer, and I swapped out some of the chocolate to make it my own. This one can not be easier, and its an impressive holiday treat!
3 cups sugar
3/4 cup butter
5 ounces evaporated milk (look for the tiny cans, those are 5 oz)
10 ounces semi sweet chocolate (I used chocolate chips)
2 ounces unsweetened chocolate
1 jar (7 ounces) of marshmallow creme
1 teaspoon vanilla
1 cup walnuts (optional)
Line a 9×9 or a 8×8 square pan with foil (I used non-stick) and set aside. You could also use a pie pan if you don’t have the square pan as this is also about the correct size.
In a large sauce pan, bring the sugar, butter, and evaporated milk to full rolling boil over medium heat. Stir frequently, but not necessary to stir constantly. Once at a full boil, cook for 4 minutes, and remove from heat. The recipe calls to cook to 234 degrees, however, that would be longer than 4 minutes. And not everyone has a candy thermometer, so 4 minutes is just an easier measure of time.
Once off the heat, immediately add in the chocolate and marshmallow creme, and stir until well combined. Then add in the vanilla and walnuts (if using) and spread into prepared pan.
Allow to cool and if you are impatient like me, you can cool in the fridge. 🙂
Cut into squares once cooled.