With just 4 simple steps, making this fudge is a cinch. The hardest part by far is putting it straight into the fridge without scooping some out for a taste beforehand.
Prep Your Ingredients: If you’re using a block of chocolate, break it up so that it melts evenly. Chop the nuts and move the marshmallow creme out of the jar and into a bowl. Line a 9×13-inch baking pan with foil and butter the inside of the foil.
Make the Fudge Base: Grab a large 3-quart saucepan with a thick base and bring the milk, sugar, and butter together to a rolling boil over medium heat. Make sure you stir constantly as it starts to boil and bubble. Once it starts to boil, start a timer for 4 minutes. Remove the fudge mixture when it reaches 234°F.
Add the Chocolate and Marshmallow: Once the 4-minute timer goes off or the mixture reaches the correct temperature, add the marshmallow creme and chocolate. Let the chocolate and marshmallow melt, and then mix everything together well. Add the vanilla.
Chill and Serve: Pour the mixture into the prepared pan lined with parchment paper (or wax paper) and let it cool to room temperature. Once it’s no longer hot enough to endanger the other food in your fridge, stick it in the refrigerator for at least 4 hours. Once it’s firmed up fully, slice and serve it.
Do I Have to Use a Candy Thermometer?
It’s really best to use a candy thermometer when making this fudge. You want to make sure the fudge reaches 234°F to get the right consistency. But if you’re less picky about the fudge’s texture or don’t have a candy thermometer, you can also just time it as described in the instructions.
Variation Ideas
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