Ingredients
- 1½ cups granulated sugar
- ⅔ cup evaporated milk
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- 1 cup mini marshmallows
- 1½ cups semi-sweet chocolate chips
- ½ teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Line an 8-inch square pan with parchment paper or lightly grease it.
- In a medium saucepan, combine sugar, evaporated milk, butter, and salt.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Boil for 5 minutes, continuing to stir to prevent burning.
- Remove from heat and immediately add marshmallows, chocolate chips, and vanilla extract.
- Stir until smooth and fully combined.
- Fold in the nuts if using.
- Pour the mixture into the prepared pan and spread evenly.
- Let cool completely, then refrigerate until firm.
- Cut into squares and serve.
Tips
- Use good-quality chocolate chips for the best flavor.
- Stir constantly while boiling to achieve a smooth texture.
- For extra richness, add a few tablespoons of peanut butter.
- Allow the fudge to cool completely before cutting for neat squares.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Freeze for up to 3 months and thaw before serving.
- Add crushed candy canes, toffee bits, or coconut for flavor variations.
- A warm knife makes cleaner cuts when slicing the fudge.