Ingredients:

  • 3 cups (600 g) Granulated Sugar
  • 5 cups (360 ml) Evaporated Milk (12 oz can)
  • 3/4 cup (170 g) Unsalted Butter, cut into pieces
  • 2 cups (340 g) Semi-Sweet Chocolate Chips
  • 7 oz (200 g) Marshmallow Cream (or 4 cups Mini Marshmallows)
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt (optional)

Instructions:

  1. Prepare the 8x8 inch baking pan by lining it completely with parchment paper, ensuring there is an overhang on two sides for easy lifting later. Lightly grease the parchment paper surface.
  2. In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, evaporated milk, and pieces of unsalted butter. Place over medium heat and stir constantly until the butter is fully melted and the sugar appears mostly dissolved.
  3. Increase the heat to medium-high and bring the mixture to a full, rolling boil—a boil that does not stop when stirred. Do not scrape down the sides of the pan.
  4. Once the mixture reaches a rolling boil, start timing immediately. Boil the mixture for precisely 5 minutes, stirring continuously to prevent scorching.
  5. Immediately remove the saucepan completely from the heat source. Quickly stir in the semi-sweet chocolate chips, marshmallow cream (or marshmallows), vanilla extract, and sea salt.
  6. Stir vigorously and quickly until all the chocolate and marshmallows are completely melted and the mixture becomes homogenous, smooth, and develops a glossy sheen. This blending should take about 1 to 2 minutes.
  7. Pour the hot fudge mixture into the prepared pan. Use a heatproof spatula to spread the mixture into an even layer. Let the fudge cool at room temperature for 15 minutes.
  8. Transfer the pan to the refrigerator and chill for a minimum of 2 hours, or until the fudge is completely firm. Use the parchment overhang to lift the fudge from the pan, then slice it into 36 small squares (approximately a 6x6 grid).