Ingredients
Scale
- 3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2/3 cup evaporated milk
- 12 oz semi-sweet chocolate chips
- 7 oz marshmallow creme
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Grease and line an 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: In a heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture comes to a full rolling boil.
- Step 3: Continue to boil for 5 minutes, stirring constantly to prevent burning. Use a candy thermometer to ensure the mixture reaches 235-240°F (soft-ball stage).
- Step 4: Remove from heat and immediately stir in the chocolate chips and marshmallow creme until completely melted and smooth.
- Step 5: Stir in the vanilla extract and nuts (if using).
- Step 6: Pour the fudge mixture into the prepared pan and spread evenly. Let cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.
Notes
- Store fudge in an airtight container at room temperature for up to a week, or in the refrigerator for longer storage.
- For a softer fudge, microwave individual pieces for a few seconds before serving, but be careful not to overheat!
- Serve your Halloween fudge with a sprinkle of spooky sprinkles or edible glitter for an extra festive touch.
- Make sure to use a heavy-bottomed saucepan to prevent scorching the fudge while boiling the sugar mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American