An easy recipe for Marshmallow Fudge. It's rich, creamy, just the right amount of sweet, with big chocolate flavor!
Line a 9x9" baking dish with nonstick aluminum foil, taking care to leave a slight overhand over the edges for easy removal. Spritz lightly with nonstick cooking spray. Set aside until ready to use. Have ready a candy or instant-read thermometer.
Combine sugar, butter, evaporated milk, and salt in a saucepan over medium-high heat. Stir until the sugar has dissolved.
Boil until the temperature of the mixture is 234°F, about 3-4 minutes. You are close when you start to feel pull or resistance from the spoon.
Remove from the heat. Then, add the chocolate chips, marshmallow creme, and vanilla. Stir until your fudge has reached the consistency of very thick frosting and loses its sheen, about 2-3 minutes.
Transfer to the prepared pan and use an offset spatula or the back of a spoon to spread it to the edges and smooth over the top. Sprinkle the top evenly with the ¼ teaspoon of Kosher or Falk salt, if desired.
Set aside until the fudge has set up entirely, at least 3 hours. Remove fudge from the pan and cut into 16 squares or 1" pieces. Serve and enjoy!
The Anthony Kitchen