Ingredients

The following ingredients have 25 Servings
  • 1 cup salted butter (cubed)
  • 1 1/4 cups milk chocolate chips
  • 1 1/4 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 12 ounces evaporated milk
  • 4 cups granulated sugar
  • 2 1/4 cups mini marshmallows

Instruction

  • Prepare a 9x13-inch pan by lining it with an aluminum foil or parchment paper sling and rubbing the foil with a stick of cold butter. Measure and set aside the butter, chocolate chips, and vanilla.
  • Combine the sugar, evaporated milk, and marshmallows in a large, heavy-bottomed saucepan and stir over medium heat until it comes to a boil.
  • Continue to cook and stir over medium heat for 8-10 minutes using a long-handled wooden spoon or heat-resistant spatula, making sure to scrape the bottom and sides of the pan to prevent burning. I like to use a candy thermometer to make sure the temperature reaches 235-240 degrees F. The mixture is ready when it is a light golden brown color.
  • Remove the pan from the heat and stir in the butter, chocolate chips, and vanilla. Mix well until everything is completely melted and smooth, then pour the hot fudge into the prepared pan.
  • Chill for several hours in the fridge until set. When completely cooled, lift the fudge slab out of the pan with the foil or parchment paper sling and cut into bricks or smaller squares for sharing or serving.
  • Keep the fudge wrapped in plastic wrap, foil, or in an airtight container on the counter or in the fridge.