Ingredients:

  • 3 cups Granulated White Sugar
  • ¾ cup Unsalted Butter
  • ⅔ cup Evaporated Milk
  • 12 oz Semi-Sweet Chocolate Chips
  • 7 oz Jet-Puffed Marshmallow Creme
  • 1 tsp Pure Vanilla Extract
  • 1 cup Chopped Walnuts

Instructions:

  1. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Pre-measure all ingredients as the process moves quickly once boiling begins.
  2. In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, unsalted butter, and evaporated milk. Bring the mixture to a full rolling boil over medium heat, stirring constantly to prevent scorching.
  3. Once a full rolling boil is reached (a boil that cannot be stirred down), set a timer for exactly 5 minutes. Continue to stir vigorously throughout the entire duration.
  4. Remove the saucepan from heat. Immediately add the semi-sweet chocolate chips and stir until completely melted and smooth.
  5. Add the Jet-Puffed marshmallow creme, vanilla extract, and toasted walnuts. Stir until the mixture is glossy and the marshmallow creme is fully incorporated without streaks.
  6. Pour the fudge into the prepared 9x13 pan. Smooth the top with a spatula. Allow to cool at room temperature for 1 hour, then refrigerate for 3 hours before lifting from the pan and cutting into 1-inch squares.