Big Batch Creamy Chocolate Fudge
Ingredients:
- 4 ½ cups (900g) granulated sugar
- 1 cup (230g) unsalted butter
- 1 can (12 oz / 354 ml) evaporated milk
- 4 cups (680g) semisweet chocolate chips
- 1 (7 oz / 200g) jar marshmallow crème (or 2 cups mini marshmallows)
- 2 tsp pure vanilla extract
- ¼ tsp salt
- Optional: 1 ½ cups chopped nuts (pecans, walnuts, or almonds)
Instructions:
- Prep your pan:
- Line a 9×13-inch pan (for thick fudge) or a larger sheet pan (for thinner pieces) with parchment paper or foil, leaving some overhang for easy removal.
- Lightly butter or spray the lining.
- Cook the base:
- In a large heavy-bottomed saucepan, combine sugar, butter, and evaporated milk.
- Bring to a full rolling boil over medium heat, stirring constantly.
- Boil for 4–5 minutes, stirring all the time to prevent scorching.
- Add chocolate and marshmallow:
- Remove from heat immediately.
- Stir in chocolate chips until melted and smooth.
- Add marshmallow crème, vanilla extract, and salt.
- Stir vigorously until fully combined and glossy. (If using nuts, fold them in now.)
- Pour and set:
- Quickly pour the mixture into your prepared pan.
- Smooth the top with a spatula or buttered spoon.
- Let it cool completely at room temperature for 3–4 hours or refrigerate for 1–2 hours until firm.
- Cut and serve:
- Lift the fudge out using the parchment overhang.
- Cut into squares with a sharp knife.
Storage:
- Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to a month.
- You can also freeze fudge (wrap tightly) for up to 3 months.