Ingredients
Fudge Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cups (170 g) unsalted butter
- ⅔ cups (168 g) evaporated milk
- 1 package (12 ounces) semisweet chocolate chips
- 1 bag (10 ounces) mini-marshmallows (or 7-ounce jar marshmallow fluff)
- 1 cup (117 g) walnuts, chopped
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan: Line a 9×13-inch pan with parchment paper to prevent sticking and make it easy to lift the fudge out once it sets.
- Combine Ingredients: In a large saucepan over medium heat, combine sugar, butter, and evaporated milk. Stir continuously to prevent scorching.
- Cook Mixture: Bring the mixture to a boil and maintain the boil until it reaches 234°F (the soft ball stage), typically about 5 minutes, using a candy thermometer for accuracy.
- Mix Chocolate Chips: Remove saucepan from heat, and immediately stir in semisweet chocolate chips until fully melted and the mixture is smooth and glossy.
- Add Marshmallows and Walnuts: Incorporate mini-marshmallows, chopped walnuts, and vanilla extract into the chocolate mixture, stirring thoroughly to combine all ingredients evenly.
- Set the Fudge: Pour the fudge mixture into the prepared pan, spreading evenly. Allow it to cool and set at room temperature for about 4 hours. To expedite setting, place in the refrigerator.
- Serve: Once fully set, cut the fudge into squares and serve at room temperature for the best texture and flavor.
Notes
- Use a candy thermometer to ensure the fudge reaches the correct temperature for proper setting.
- If you want a quicker set, chilling the fudge in the refrigerator is recommended.
- Walnuts can be substituted with pecans or omitted for a nut-free version.
- If fresh mini-marshmallows are unavailable, marshmallow fluff can be used instead.
- Store fudge in an airtight container at room temperature or refrigerated for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
