Recipe from Attainable Sustainable


3 cups semisweet chocolate chips
1 cup butter
4.5 cups cane sugar
2 cups homemade marshmallow fluff or 1- 7 oz. jar marshmallow creme
12 oz. can evaporated milk
2 tablespoons vanilla (Mexican vanilla is delicious with this recipe!)
1 to 2 cups chopped toasted nuts (optional)


Put chocolate chips (3 c.) , butter (1 c.), and marshmallow cream (2 c.) in a large bowl. If the butter is cold, cut it into chunks. It will incorporate better. Set aside.

In large (7-8 quart) stock pot, bring milk (12 oz. can) and sugar (4.5 c) to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly eight minutes.

Pour hot mixture over ingredients in bowl. Stir until well mixed, then beat with an electric mixer until fudge begins to hold its shape. Beat in vanilla (2 Tbsp). Stir in nuts (1-2 c.) if you like them.

Pour fudge into a buttered or parchment lined pan (see below for sizing) and refrigerate until solid.

*A note about pan size:
One 13×9 pan produces very thick fudge.
One 13×9 pan and one 9×9 pan produces appx 1/2 inch tall fudge. Just right, in my opinion.
One 13×18 half-sheet pan (rimmed cookie sheet) produces appx 1/2 inch tall fudge.

This single recipe produces a ton of fudge! I usually double recipes for holiday gifting, but doubling this one was too much.

{I do not claim any credit for this recipe. Posting it here only for educational cooking purposes.}

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