Ingredients:

  • 1 cup (227g) unsalted butter, cut into 1-inch cubes
  • 3 cups (600g) granulated sugar
  • 2/3 cup (160ml) whole milk
  • 1/8 teaspoon salt
  • 12 ounces (340g) semisweet chocolate chips
  • 7 ounces (200g) jar marshmallow creme
  • 1 teaspoon (5ml) pure vanilla extract

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, ensuring overhang on at least two sides.
  2. In a heavy-bottomed saucepan, combine the butter, sugar, milk, and salt.
  3. Cook over medium heat, stirring constantly until sugar dissolves. Bring to a boil without stirring. Clip on a candy thermometer and cook until mixture reaches the soft-ball stage (235-240°F or 113-116°C).
  4. Immediately remove the pan from the heat.
  5. Add the chocolate chips and marshmallow creme to the hot mixture.
  6. Stir vigorously until the chocolate is completely melted and the mixture is smooth.
  7. Stir in the vanilla extract.
  8. Pour the fudge mixture into the prepared baking pan.
  9. Let the fudge cool completely at room temperature, then refrigerate for at least 3 hours to allow it to set properly.
  10. Once set, lift the chocolate fudge out of the pan using the parchment paper overhang. Cut into 1-inch squares and serve.