600g (3 cups) granulated sugar 170g (¾ cup) unsalted butter 168g (⅔ cup) evaporated milk 340g (12 oz.) semi-sweet chocolate chips 200g (7 oz.) jar marshmallow creme 1 teaspoon vanilla extract 113g (1 cup) chopped walnuts (optional)
Prepare a 9x13 inch baking pan by lining it with parchment paper.
In a large saucepan, combine the sugar, butter, and evaporated milk.
Over medium heat, bring the mixture to a boil, stirring continuously to prevent burning.
Maintain a boil for 5 minutes, stirring occasionally, until the mixture reaches the soft-ball stage (238°F on a candy thermometer).
Remove from heat and incorporate the chocolate chips, stirring them in until fully melted.
Fold in the marshmallow creme and vanilla extract seamlessly.
Spread the fudge mixture evenly in the prepared pan and allow it to cool completely at room temperature before slicing into squares.
Substitute semi-sweet chocolate chips with dark chocolate chips for a deeper, richer flavor profile.
Explore different nut options like pecans or almonds to add an alternative textural and flavor element.