Ingredients
Scale
- 3 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups (3 sticks) unsalted butter, cut into pieces
- 3/4 cup evaporated milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 7 ounces marshmallow creme
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
- Step 2: In a large saucepan, combine sugar, cocoa powder, butter, evaporated milk, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil.
- Step 3: Boil for 5 minutes, stirring constantly to prevent scorching. Remove from heat and stir in vanilla extract.
- Step 4: Immediately beat the fudge mixture with an electric mixer until it starts to thicken, about 5 minutes.
- Step 5: Quickly fold in the marshmallow creme and nuts (if using). Do not overmix; you want swirls of marshmallow.
- Step 6: Pour the fudge into the prepared pan and spread evenly. Chill in the refrigerator for at least 2 hours, or until firm. Use the parchment paper overhang to lift the fudge out of the pan and cut into squares.
Notes
- Store the fudge in an airtight container at room temperature for the best texture.
- If you want a warm, gooey treat, microwave individual squares for just a few seconds.
- Serve the fudge with a dollop of whipped cream and a sprinkle of extra nuts for an elegant dessert.
- For extra fudgy results, be sure to beat the mixture with the electric mixer until it just *begins* to thicken before adding the marshmallow creme.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American