▢3 cups granulated sugar
▢¾ cup unsalted butter
▢⅔ cup evaporated milk
▢1 pound semi-sweet chocolate
▢7 oz. jar marshmallow creme
▢1 teaspoon vanilla extract
▢1 cup chopped walnuts optional
Instructions
Prepare your ingredients. Make sure the chocolate is chopped if using a large block, or have the chocolate together. Chop the nuts if you are using them. Take the marshmallow creme out of the jar and place it in a bowl.
Prepare the 9×13″ baking pan. Line the pan with foil and butter the inside.
Using a large 3 quart saucepan that has a thick bottom, bring the milk, sugar, and butter together to a rolling boil over medium heat. Make sure you are stirring constantly once it starts to boil and bubble.
Once it starts to boil, start a timer for 4 minutes. If you are using a candy thermometer, you want to remove the fudge mixture when it reaches 234°F.
Once the 4 minute timer goes off or the mixture reaches the temperature, add the marshmallow creme and chocolate.
Let the chocolate and marshmallow melt and then mix together well. Add the vanilla and if you are adding walnuts, stir them in now.
Pour the mixture into the prepared pan and let it cool before slicing.
Let it set for 4 hours. Place it in the refrigerator to make it more firm.
Notes
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