Chocolate Fudge


4 Cups granulated sugar
2 cans evaporated milk
1 Cup (2 sticks) butter
1 pkg (12 oz) semi-sweet chocolate chips
1 jar (7 oz) marshmallow fluff
1 tsp vanilla
1 Cup chopped pecans or walnuts (optional)

Butter for greasing pans.


Oil or butter the sides of a 3 quart heavy saucepan. Combine sugar, evaporated milk and butter in the buttered pan over medium heat on the stove. Bring to a boil.

When mixture reaches “soft ball” stage (236 F), set timer for 12 min. Boil sugar mixture gently, stirring frequently. Remove from heat.

Add chocolate and marshmallow fluff and vanilla (and nuts, if desired) to hot sugar/butter mixture. Stir to combine until chocolate chips are melted and ingredients are well combined.

Turn molten fudge into a buttered 9-inch square pan. Score lightly into 1×1-inch squares while still warm; cut into bites when fudge is cooled and firm. Store in a tin with a lid, or in a sealable plastic container.