This recipe for Homemade fudge using Marshmallow Creme was our beloved"Nana B's Fudge. Using marshmallow creme creates an easy, almost fail-proof, smooth, rich fudge recipe
112-ounce can evaporated milkfull fat preferred, but 2% will work
12ouncessemi-sweet chocolate barcoarsely chopped
10ouncessweet dark chocolate barcoarsely chopped
1teaspoonpure vanilla extract
17-ounce jar marshmallow fluff
1 ½ to 2cupschopped toasted nuts such as walnut or pecan
Instructions
In a heavy-bottomed saucepan, bring the sugar, salt, butter and evaporated milk to a boil. Boil for about 6 minutes, stirring occasionally. Keep it just at a boil so the mixture doesn't scorch on the bottom or flow over on the stove top.
In a large deep bowl, combine the chocolate, marshmallow fluff, and vanilla extract. Once the milk/sugar mixture has boiled, pour over the chocolate/mixture and stir or beat until the chocolate is all melted and the marshmallow fluff is completely incorporated (you see no white). Stir in the chopped nuts.
Spray or coat a 15 x 10 cookie sheet with cooking spray; or line with foil, parchment, or waxed paper. Pour the fudge in and smooth until evenly distributed. Allow to harden at room temperature. Cut into squares. Makes about 3 pounds of fudge or 48 1-inch squares.
Notes
Be sure to stir the sugar/milk mixture and don't cook at too high a heat to insure it doesn't boil over.Using the best chocolate you can helps make this fudge extra delicious.Always use toasted nuts.Store in an airtight container for up to a week. Can be frozen if desired. Store in an airtight container in the freezer.