Ingredients:
- 1 (7 oz) jar marshmallow creme (like Marshmallow Fluff)
- 1 ½ cups granulated sugar
- ⅔ cup evaporated milk (not sweetened condensed milk)
- ¼ cup (½ stick) unsalted butter
- ¼ tsp salt
- 2 cups semi-sweet chocolate chips (or chopped chocolate)
- 1 cup milk chocolate chips (for extra creaminess)
- 1 tsp pure vanilla extract
- Optional: 1 cup chopped nuts (walnuts or pecans)
👩🍳 Instructions:
1. Prepare the Pan
- Line an 8×8-inch or 9×9-inch pan with parchment paper or foil. Lightly grease it for easy removal.
2. Combine Base Ingredients
- In a medium saucepan, combine:
- marshmallow creme
- sugar
- evaporated milk
- butter
- salt
- Stir over medium heat until the mixture begins to boil.
3. Boil and Stir
- Once boiling, cook and stir constantly for 5 minutes (set a timer!). Mixture should thicken slightly and become glossy.
4. Remove from Heat & Add Chocolate
- Take the pan off the heat.
- Immediately stir in:
- semi-sweet chocolate chips
- milk chocolate chips
- vanilla extract
- Stir vigorously until everything is completely melted and smooth.
5. Add Nuts (Optional)
- If using, fold in the chopped nuts now.
6. Pour & Set
- Pour the fudge into the prepared pan and spread evenly.
- Let cool at room temperature for 30–60 minutes, then refrigerate for 2–4 hours or until firm.
7. Cut & Serve
- Once firm, lift the fudge out using the parchment or foil.
- Cut into 1-inch squares and enjoy!
📝 Storage:
- Store in an airtight container:
- Room temperature: up to 1 week
- Fridge: up to 2 weeks
- Freezer: up to 3 months (wrap tightly)
Want to try a peanut butter swirl, peppermint version, or rocky road twist? Let me know, and I’ll whip that up too! 🍬💖
