Ingredients:
- 3 cups granulated sugar
- 3/4 cup unsalted butter (1 1/2 sticks)
- 2/3 cup evaporated milk
- 2 cups semi-sweet chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
Instructions:
- Prepare the Pan:
- Line a 9×13-inch baking dish with parchment paper or lightly grease it.
- Cook the Base:
- In a medium saucepan, combine sugar, butter, and evaporated milk.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Continue boiling for about 5 minutes, stirring frequently to prevent sticking.
- Melt the Chocolate:
- Remove the saucepan from heat and quickly stir in the chocolate chips. Mix until fully melted and smooth.
- Add Marshmallow and Flavoring:
- Stir in the marshmallow creme and vanilla extract until fully incorporated.
- Mix in Pecans:
- If using, fold in the chopped pecans.
- Spread in the Pan:
- Pour the mixture into the prepared pan, spreading it evenly with a spatula.
- Cool and Set:
- Let the fudge cool at room temperature for about 2 hours or until firm. For faster results, place it in the refrigerator.
- Slice and Serve:
- Once set, cut the fudge into squares and enjoy!
This rich, creamy fudge is perfect for holidays or any time you need a chocolate treat!