Ingredients

The following ingredients have 4 Servings
  • 3/4 cup unsalted butter
  • 5 ounce can evaporated milk
  • 3 cups sugar
  • 7 ounce jar marshmallow fluff
  • 12 ounces semi sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/4 cup bourbon (I used Maker's Mark)
  • 1/2 cup chopped pecans (optional)

Instruction

  • Line a 9-inch by 9-inch baking sheet with foil. Be sure to let the foil hang over the edges so you can use it to lift the fudge out of the pan later.
  • Place a medium-sized saucepan over medium-high heat.
  • To the saucepan add the butter, evaporated milk, and sugar. Bring to a boil, stirring frequently to help make sure everything melts together.
  • Cook for 4-5 minutes, or until a candy thermometer reach 235 degrees F (just under the "soft ball" phase). Be sure to stir constantly to prevent burning.
  • Remove the saucepan from the burner and stir in the marshmallow fluff and chocolate chips until combined and smooth. The mixture will be thick.
  • Pour in the vanilla and bourbon. Stir to combine. Be carefully not to stir too quickly or the liquids may splash.
  • Pour the fudge into the prepared baking dish and shake gently so it spreads into an even layer.
  • Sprinkle the pecans all over the top of the fudge, if desired.
  • Leave the fudge to set up on your countertop for 3 to 4 hours.
  • Use the foil to lift and fudge out of the baking dish and then gently pull the foil back from the fudge.
  • Cut the fudge into pieces. Store in an airtight container in the fridge (or on your counter) if not serving immediately.