Marshmallow Fluff Fudge (Print Version)
# Ingredients:
01 -
3 cups (594g) granulated sugar
02 -
¾ cup (170g) unsalted butter
03 -
⅔ cup (158ml) evaporated milk
04 -
12 oz (340g) semi-sweet chocolate chips (about 2 cups)
05 -
1 jar (7 oz/198g) marshmallow creme
06 -
½ tsp salt
07 -
1 tsp vanilla extract
08 -
1 cup chopped walnuts (optional)
# Instructions:
01 -
Line an 8×8 or 9×9 inch square pan with aluminum foil. You can also use a 9×13 inch pan for thinner fudge. Set aside.
02 -
In a medium saucepan over medium heat, combine the sugar, butter and evaporated milk. Stir constantly until the mixture comes to a full boil.
03 -
Maintain the boil while stirring constantly for 4-5 minutes or until the candy thermometer reaches 234ºF (112ºC).
04 -
Remove from the heat and add the chocolate chips, marshmallow creme, salt and vanilla extract. Stir until fully combined and smooth.
05 -
Stir in the chopped walnuts if using.
06 -
Carefully pour the fudge into the prepared pan. If desired, sprinkle additional walnuts on top.
07 -
Allow the fudge to fully set and cool before cutting, approximately 4-6 hours at room temperature.
# Notes:
01 -
This fudge can be stored in an airtight container at room temperature for up to 2 weeks.
02 -
For cleaner cuts, use a warm knife and wipe the blade between slices.