Marshmallow Fluff Fudge

Name: Marshmallow Fluff Fudge
Prep time: 5 min
Cook time: 25 min
Total time: 7 h 30 min
Ingredients: ¾ cup salted sweet cream butter ((12 tablespoons)); ¾ cup evaporated milk; 3 cups granulated sugar; 12 ounces semi-sweet chocolate chips ((I used Nestle)); 2 teaspoons pure vanilla extract; 7 ounces marshmallow fluff ((I used Jet-Puffed)); ⅔ cup chopped walnuts

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 450 minutes

Servings: 36

Ingredients

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¾ cup salted sweet cream butter ((12 tablespoons))¾ cup evaporated milk3 cups granulated sugar12 ounces semi-sweet chocolate chips ((I used Nestle))2 teaspoons pure vanilla extract7 ounces marshmallow fluff ((I used Jet-Puffed))⅔ cup chopped walnuts

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Instructions

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Step 1

Line an 8x8 baking dish with parchment paper, be sure the paper goes up along the sides of the baking dish with a bit of overhang.

Step 2

Add the butter to a 4 to 5-quart heavy-bottomed saucepan over medium heat. (Attach a candy thermometer to the side of the saucepan to keep a more accurate temperature reading.) Allow the butter to melt, then add the evaporated milk and granulated sugar. Stir constantly, even after the sugar melts, until the thermometer reaches 235°F (the softball stage). Remove the saucepan from the heat.

Step 3

Quickly stir in the chocolate chips. Once the chocolate chips have melted, add the vanilla and the marshmallow fluff. Keep stirring until the marshmallow fluff is completely incorporated. Stir in the chopped walnuts.

Step 4

Carefully pour the fudge into the prepared baking dish. Tap the sides of the baking dish to release any bubbles. Allow the fudge to rest for 30 minutes. Chill the fudge in the refrigerator for at least 3 hours before slicing 6 rows x 6 rows. Keep refrigerated until ready to serve.