Moms Fudge Recipe with Marshmallow Fluff for Creamy Results

Instructions:

1. Line a 9x9 inch square baking pan with parchment paper, leaving an inch of overhang on the sides to create a sling. Note: This prevents the fudge from sticking and makes removal effortless.
2. In a heavy bottomed 3 quart saucepan, combine 3 cups granulated sugar, 3/4 cup unsalted butter, and 2/3 cup evaporated milk over medium heat.
3. Stir constantly until the butter melts and the sugar dissolves, until the mixture is smooth and pale yellow.
4. Bring the mixture to a full rolling boil — this is a boil that continues to bubble vigorously even when you stir it.
5. Set a timer and boil for exactly 5 minutes, stirring frequently to ensure the bottom does not scorch. Watch for the bubbles to become thick and lava like.
6. Remove the pan from heat immediately to stop the cooking process.
7. Aggressively stir in 12 oz semi sweet chocolate chips and 7 oz marshmallow fluff. Stir until the mixture is uniform and the chocolate is completely melted.
8. Fold in 1 tsp pure vanilla extract, 1/4 tsp fine sea salt, and 1 cup chopped walnuts.
9. Pour the mixture into the prepared pan, smoothing the top with your spatula until it is glossy and even.
10. Let it cool at room temperature for at least 2 hours before lifting the parchment sling and slicing into 48 squares.