Equipment Needed
- A heavy-bottomed, medium-sized saucepan (This is my #1 tip for even heating)
- A sturdy wooden spoon or heatproof spatula
- A digital candy thermometer (Helpful, but not absolutely mandatory with my tips)
- An 8×8 inch baking pan
- Parchment paper or aluminum foil
- A measuring cup and spoons
Step-by-Step Instructions
My heart always gives a little flutter of excitement when I pull out my favorite heavy-bottomed saucepan. I begin by combining the sugar, evaporated milk, butter, and salt right in the pot. I turn the heat to medium and stir it constantly until the butter melts and the mixture comes to a full, rolling boil. This is where patience is your friend. Once it’s boiling vigorously, I set my timer for exactly five minutes, continuing to stir the entire time to prevent any scorching on the bottom. The mixture will bubble up and thicken slightly, turning a lovely pale caramel color, and your kitchen will start to smell like sweet, buttery promise.
The moment the timer beeps, I immediately remove the pan from the heat. This is critical—no “just one more minute!” Now, I swiftly stir in the mini marshmallows, chocolate chips, and vanilla extract. The heat from the syrup will melt everything into a glorious, thick, glossy river of fudge. I stir vigorously until every last marshmallow bit has dissolved and the chocolate is fully incorporated into a smooth, homogenous mixture. If I’m using nuts, I fold them in at this very last second. The transformation is instant and incredibly satisfying.
Now, for the pan. I always, always line my 8×8 pan with parchment paper, leaving some overhang on the sides. I’ve tried just buttering the pan, and trust me, the parchment paper is a non-negotiable game-changer for clean, easy removal. I quickly scrape every last bit of that warm, fragrant fudge into the prepared pan and spread it into an even layer with my spatula. It sets fast, so I work quickly but gently.(See the next page below to continue…)