Ingredients
Scale
- 1 2/3 cups sugar
- 2/3 cup evaporated milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 (6-oz) bag semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Line your pan: Start by lining your 8-inch square baking dish with parchment paper or lightly butter it. This makes removing the fudge a breeze later on.
- Make the base: In a medium saucepan, combine sugar, evaporated milk, butter, and salt. Place over medium heat and stir gently with a wooden spoon or silicone spatula until the butter melts and everything is well-blended.
- Bring to a boil: Keep stirring and bring the mixture to a steady boil. Once it starts bubbling, set a timer and cook for exactly 5 minutes, stirring constantly to avoid scorching.
- Add chocolate: Remove the pan from the heat. Immediately stir in the chocolate chips. Keep stirring until they melt completely into a smooth, glossy mixture.
- Final mix-ins: Quickly fold in the mini marshmallows, vanilla extract, and chopped pecans. The residual heat will melt the marshmallows just enough to make the fudge rich and fluffy.
- Pour and set: Pour the fudge into your prepared pan and smooth the top with a spatula. Let it cool at room temperature until firm (about 1 hour), or chill in the fridge for faster setting.
- Cut and enjoy: Once fully set, lift the fudge out of the pan and cut into 16 squares. Store in an airtight container at room temperature for up to 1 week (if it lasts that long!).
- Prep Time: 5 minutes
- Cook Time: 5 minutes