Big Batch Creamy Fudge

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:

1. 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.

1. 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.

1. 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.)

1. 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.

1. 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.