Creamy Chocolate Fudge

1. 1

   Butter a 9 x 13 baking pan, then line the bottom and sides of the pan with parchment paper.

2. 2

   In a medium saucepan, add sugar, butter and evaporated milk. Stir often over medium-high heat until it begins to boil. Once it is at a constant boil, stir consistently for 5 minutes (do not walk away or stop stirring because it will boil over). Turn off heat and remove from stovetop.

3. 3

   Add marshmallow fluff, chocolate chips and chocolate bars. Stir until creamy (this took me 10 minutes). If marshmallows are not melting completely, place the pot back on the warm burner (do not turn it on, it should have enough residual heat) and beat with a wire whisk until lumps are gone.

4. 4

   When smooth, pour into the 9 x 13 pan. Let cool. Once it has cooled, wrap in plastic wrap and refrigerate no less than 1 hour (I usually give it 3 to 4 hours).

5. 5

   Cut into 1-inch pieces. Makes about 120 pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.