Equipment Needed
- Heavy-bottomed medium saucepan (3-quart is perfect)
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- 9×9 inch or 8×8 inch baking pan
- Aluminum foil or parchment paper
- Large mixing bowl
- Timer
Step-by-Step Instructions
My first step is always to prepare my pan. I line it with foil or parchment paper, leaving an overhang on two sides to create a sling. I learned the hard way that skipping this leads to a frustrating battle to remove the fudge in one piece. Once my pan is ready and my toasted pecans are standing by, I get to cooking. In my heavy-bottomed saucepan, I combine the granulated sugar, evaporated milk, butter, and salt. I turn the heat to medium and start stirring. The mixture will look thin and separated at first, but as the butter melts and the sugar dissolves, it becomes a uniform, milky liquid.
Now, here is the most important part of the entire process. I bring the mixture to a full, rolling boil, stirring constantly to prevent scorching on the bottom. As soon as it’s boiling vigorously across the entire surface, I set my timer for exactly 5 minutes. I do not walk away. I keep stirring the entire time, watching it bubble and thicken. You’ll see it transform from a thin liquid to a thicker, syrup-like consistency. This 5-minute boil is what cooks the sugar properly and gives the fudge its structure. Undercook it, and your fudge won’t set; overcook it, and it can become grainy.
The moment the timer beeps, I immediately remove the saucepan from the heat. Working quickly, I stir in the chocolate chips and the entire jar of marshmallow creme. This is the magic moment! The residual heat from the boiled syrup melts everything into a pool of thick, glossy, luxurious chocolate. I stir vigorously until the chocolate is fully melted and the marshmallow creme is completely incorporated, leaving no white streaks. Then, I stir in the vanilla extract and finally, the glorious chopped pecans, making sure they’re evenly distributed throughout the shimmering chocolate lava.(See the next page below to continue…)