Adapted from 12tomatoes.com
This recipe is very similar to the one which used to be on the back of the marshmallow fluff jar. It is so easy and it is addictive. It seems like once you start eating it, it’s almost impossible to stop. This recipe makes so much that you either have to have a crowd to feed it to or freeze half of it. Freezing it is okay, but I’ve read it’s better to freeze fudge in a non-frost-free freezer and to be sure and use real vanilla. I knew that someday I’d have an excuse for not defrosting my basement freezer.
Yields 3 lbs.
1 (12 oz) bag semi-sweet chocolate chips
1 (7 oz) jar marshmallow fluff
1 (5 oz) can evaporated milk
2 3/4 cups sugar
2 cups mini marshmallows
1 1/2 cup chopped pecans
3/4 cup unsalted butter
3/4 tsp. vanilla extract
1. Line a 9×9 inch baking dish with aluminum foil so the edges are overlapping several inches and set aside. 2. In a large saucepan over high heat, combine evaporated milk, butter and sugar. Stirring continuously. 3. Cook until temperature on a candy thermometer reaches 235°. Remove from heat. 4. Pour in chocolate chips and stir until completely melted, then add vanilla. 5. Stir in marshmallow fluff until completely incorporated. Then gently fold in pecans and marshmallows. 6. Pour fudge into baking dish and refrigerate for at least two hours.
7. When ready to serve, remove fudge from pan by lifting up the aluminum foil. 8. Cut fudge into squares and transfer to serving tray.
This fudge is VERY thick when placed in a 9×9 pan. I’m pretty sure you could use a 9×13 pan and it would work out fine. I found that many of the mini marshmallows melted when incorporated into the hot chocolate mix, so the remaining marshmallows I just placed on the top.