Equipment Needed
- A 9×13 inch baking pan (or a 9×9 inch for thicker fudge)
- Heavy-bottomed 4-5 quart saucepan
- Candy thermometer
- Wooden spoon or heatproof spatula
- Large mixing bowl
Step-by-Step Instructions
First, let’s set the stage for success. I generously butter my 9×13 inch pan—every corner and side. In my large mixing bowl, I combine the entire bag of chocolate chips, the jar of marshmallow creme, the vanilla extract, and the nuts if I’m using them. I have this ready by the stove because timing is critical later. Now, I grab my heaviest, largest saucepan. Into it, I combine the sugar, butter, and evaporated milk. I stir this constantly over medium heat until it comes to a full, rolling boil. The moment it reaches that vigorous bubble, I start the timer for 5 minutes.
This is the most crucial phase. As soon as the timer starts, I stop stirring. I clip my candy thermometer to the side of the pot, making sure the tip is submerged but not touching the bottom. I let the mixture boil at a steady, rolling pace, undisturbed, for exactly 5 minutes. I watch the thermometer climb. The goal is to reach 234°F, the soft-ball stage. I learned this timing mistake early: if you boil it for less, the fudge won’t set; if you boil it longer, it becomes grainy. The mixture will darken slightly and smell incredibly buttery and rich.
The instant the timer goes off and the thermometer reads 234°F, I remove the pan from the heat. I carefully carry it over to my waiting bowl with the chocolate chips and marshmallow creme. Without delay, I pour the hot syrup over the chocolate mixture. Now, the real arm workout begins! I immediately start beating the mixture with my wooden spoon. At first, it will look like a soupy, glossy mess, but don’t stop. I beat and beat until every chocolate chip is melted and the entire mass is thick, smooth, and starts to lose its high-gloss sheen. This can take 2-4 minutes of vigorous stirring.(See the next page below to continue…)