MARSHMALLOW FUDGE

INGREDIENTS

• ¾ cup salted sweet cream butter

• ⅔ cup evaporated milk

• 3 cups granulated sugar

• 1 package semi-sweet chocolate chips (about 12 oz)

• 2 teaspoons pure vanilla extract

• 1 container marshmallow fluff

• ¾ cup finely chopped walnuts

METHOD

Step 1: Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal.

Step 2: In a heavy saucepan, combine the butter, evaporated milk, and granulated sugar.

Step 3: Heat over medium heat, stirring until the butter melts and the sugar dissolves.

Step 4: Bring the mixture to a steady boil. Cook for about 4–5 minutes after reaching a full boil, stirring constantly. Use a candy thermometer and follow the marshmallow fluff package directions if they specify a different cooking method or temperature.

Step 5: Carefully remove the saucepan from the heat.

Step 6: Stir in the chocolate chips until melted.

Step 7: Add the vanilla extract and marshmallow fluff. Mix until smooth.

Step 8: Fold in the chopped walnuts.

Step 9: Spread the mixture evenly into the prepared pan and smooth the top.

Step 10: Allow it to cool, then refrigerate for 2–3 hours or until firm.

Step 11: Lift the fudge from the pan, cut into squares, and serve.

YIELD

One 8-inch square pan. Keep refrigerated for best texture.