Ingredients

The following ingredients have 4 Servings
  • 6 cups miniature marshmallows (divided)
  • 4 cups granulated sugar
  • 12 ounces evaporated milk (1 1/2 cups)
  • 2 1/2 cups semi-sweet chocolate chips
  • 1 cup cold butter (cubed)
  • 2 cups walnuts (chopped)
  • 1 teaspoon vanilla

Instruction

  • Line a 9x13-inch pan with aluminum foil. Coat the foil with buter. Put 4 cups of the marshmallows on a baking sheet in a single layer and stick it into the freezer so they can get cold.
  • In a large pot, combine the remaining two cups of marshmallows (or 20 large marshmallows), sugar and evaporated milk over medium heat. Stir together as the marshmallows melt and the mixture comes to a boil. Boil over medium heat for 8-10 minutes until a light golden brown, stirring constantly and scraping the sides of the pan. If using a candy thermometer, it should reach 235-240 degrees F.
  • Remove the fudge from the heat and immediately add the cold cubed butter and chocolate chips, stirring until completely combined.
  • Stir in the walnuts and vanilla, then let the fudge sit for just a few minutes to thicken and cool slightly before stirring in the frozen miniature marshmallows. You don't want to stir the marshmallows too much or they will melt from the residual heat of the fudge. Pour into the prepared pan lined with butter-coated aluminum foil and transfer to the fridge to set for 3 to 4 hours.
  • Carefully lift the fudge out of the pan and peel off the foil. Cut the fudge into small squares to serve.