Ingredients
Scale
- 3 cups white sugar
- 3/4 cup (1.5 sticks) unsalted butter
- 2/3 cup evaporated milk
- 2 cups dark chocolate chips
- 1 (7-ounce) jar marshmallow creme
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- Coarse sea salt for sprinkling
Instructions
- Line a 9x13 pan with parchment paper, or grease the bottom and sides with butter or shortening.
- In a heavy mid-sized pan, add sugar, butter, and evaporated milk.
- With the stove on medium heat, bring the mixture to a full boil while stirring constantly. When the ingredients have melted together, fit a candy thermometer to the side of the pot and let the mixture boil until soft-ball stage (about 235 degrees F) has been reached. This will take 5 minutes.
- Remove from heat and add chocolate chips. Stir to melt the chips. Add marshmallow creme, vanilla extract, and 1/2 teaspoon salt. Continue stirring to combine, scraping down the pan well.
- Pour into prepared pan and let cool until just warm to the touch. Sprinkle with coarse sea salt and then allow to cool completely.
- Run a sharp knife under hot water to cut fudge into squares of desired size. Wipe down the knife and re-heat as needed. Store fudge covered at room temperature.
Notes
Helpful Equipment:
Candy Thermometer
Heavy-bottomed Pot
Don't overcook the fudge or when it sets it will be dry and crumbly.
If you don't have a candy thermometer, bring the mixture to a good, full boil and let it boil for exactly 5 minutes. Watch that clock!
Don't add the coarse sea salt while the fudge is still too warm or it'll melt and disappear into the fudge! It'll taste fine, but you won't get the pretty speckles on top.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: N/A
Nutrition
- Serving Size: 1 square
- Calories: 97
- Sugar: 14g
- Sodium: 50mg
- Fat: 2.3g
- Saturated Fat: 1.4g
- Carbohydrates: 18.6g
- Fiber: 0g
- Protein: 0.4mg
