Marshmallow Creme Chocolate Fudge
Chocolate fudge made on the stovetop with marshmallow creme and evaporated milk, set in a pan and cut into squares.
Equipment
- heavy saucepan
- Nine by thirteen inch pan
- Foil
- Wooden spoon
Ingredients
Main Ingredients
- 3 cup granulated sugar
- ¾ cup butter cut into pieces
- ⅔ cup evaporated milk
- 12 oz semi sweet chocolate chips
- 7 oz marshmallow creme one jar
- 1 tsp vanilla extract
- 1 cup chopped walnuts or pecans optional
Instructions
Cooking
- Prep. Line a nine by thirteen inch pan with buttered foil.
- Boil. Stir the sugar, butter, and evaporated milk over medium heat to a rolling boil and boil four to five minutes.
- Melt. Off the heat, stir in the chocolate chips until smooth.
- Finish. Stir in the marshmallow creme, vanilla, and nuts if using.
- Set. Spread in the pan, cool about two hours, and cut into squares.
Notes
Substitutions: Milk chocolate chips make a sweeter fudge, and any chopped nuts work.
Tips: Stir constantly while boiling and do not scrape the sides of the pan.
Storage: One week at room temperature, two weeks refrigerated, or two months frozen.
Nutrition does not include the optional nuts and is calculated for one square.