Ingredients
Method
Preparation
- Gather all your ingredients.
- In a large saucepan, blend the granulated sugar and cocoa powder together until well combined.
- Pour in the milk and add the butter.
- Heat the mixture over medium heat, stirring constantly until it starts to boil.
- Once it reaches a gentle boil, continue cooking for about 5 minutes, stirring frequently.
- Remove the mixture from heat and stir in the marshmallow crème, chocolate chips, and vanilla extract until fully combined.
Setting the Fudge
- Pour the fudge into a greased 9×13 inch pan.
- If desired, sprinkle some nuts on top while the fudge is still warm, gently pressing them in.
- Allow it to cool at room temperature, then chill in the fridge for about 2 hours until firm.
Nutrition
Notes
Feel free to substitute half of the chocolate chips with peanut butter chips or add peppermint extract for a festive twist. This fudge can last up to 2 weeks at room temperature in an airtight container or longer in the fridge.