Step 1: Prepare Your Pan
- Line the Pan: Start by lining an 8×8-inch baking pan with parchment paper or aluminum foil. This will make it easier to lift the fudge out once it’s set. Lightly grease the lining to prevent sticking.
Step 2: Combine the Sugar, Butter, and Evaporated Milk
- Melt the Butter: In a medium saucepan over medium heat, melt the unsalted butter.
- Add the Sugar and Milk: Once the butter is melted, stir in the granulated sugar and evaporated milk. Mix well to combine.
- Boil the Mixture: Bring the mixture to a rolling boil, stirring constantly. Continue boiling for 4-5 minutes or until the mixture reaches 234°F (112°C) on a candy thermometer. If you don’t have a candy thermometer, look for the mixture to form soft bubbles and thicken slightly. Be careful not to burn the mixture—keep stirring!
Step 3: Add the Chocolate and Marshmallow Creme
- Remove from Heat: Once the mixture reaches the right temperature, remove the saucepan from the heat.
- Stir in Chocolate and Marshmallow: Immediately add the chocolate chips, marshmallow creme, vanilla extract, and a pinch of salt. Stir vigorously until everything is completely melted and smooth.
Step 4: Pour and Set the Fudge
- Pour into Pan: Quickly pour the smooth fudge mixture into your prepared pan. Spread it evenly with a spatula, working quickly before it starts to set.
- Optional Toppings: If desired, sprinkle your fudge with toppings such as chopped nuts, crushed candy, or a light sprinkle of sea salt.
- Let it Set: Allow the fudge to set at room temperature for 2-3 hours or until firm. You can also speed up the process by refrigerating it for about an hour.
Step 5: Cut and Serve
- Lift Out the Fudge: Once the fudge is fully set, lift it out of the pan using the parchment paper or foil.
- Cut into Squares: Use a sharp knife to cut the fudge into squares of your desired size. For clean edges, wipe the knife with a damp cloth between cuts.
Tips for Success:
- Use Evaporated Milk: Be sure to use evaporated milk and not sweetened condensed milk. Evaporated milk gives the fudge its creamy texture without adding extra sweetness.
- Stir Constantly: When boiling the sugar, butter, and milk mixture, constant stirring is crucial to avoid scorching.
- Work Quickly: Once the chocolate and marshmallow creme are added, work fast to pour the fudge into the pan before it starts to harden.
Storage:
- Room Temperature: Store the fudge in an airtight container at room temperature for up to 1 week.
- Refrigerator: To extend its shelf life, store in the fridge for up to 2 weeks.
- Freezer: You can freeze fudge for up to 3 months. Wrap it tightly in plastic wrap and then in a freezer-safe bag. Thaw at room temperature before serving.
Final Thoughts:
With only a handful of ingredients, this Creamy Fudge recipe delivers a smooth and luscious treat that’s perfect for gifting, special occasions, or simply indulging at home. Its rich flavor and silky texture are sure to make it a crowd favorite, and the simplicity of the recipe means you can whip up a batch any time the craving strikes!