Ingredients:

  • 1/2 cup unsalted butter (115g)
  • 2 cups granulated sugar (400g)
  • 1/2 cup whole milk (120ml)
  • 3 cups semi-sweet chocolate chips (510g)
  • 7 oz marshmallow creme (200g)
  • 1 tsp vanilla extract (5ml)

Instructions:

  1. Line your 8x8 inch pan with parchment paper. Note: Leave an overhang on the sides so you can lift the fudge out easily.
  2. Combine the unsalted butter, granulated sugar, and whole milk in your heavy saucepan.
  3. Heat over medium, stirring occasionally, until it reaches a full rolling boil (where the bubbles don't disappear when you stir).
  4. Start your timer immediately and boil for exactly 5 minutes. Note: Do not stir too aggressively during this window.
  5. Remove the pan from the heat immediately.
  6. Stir in the semi sweet chocolate chips until completely melted and smooth.
  7. Fold in the marshmallow creme and vanilla extract until the mixture is uniform and velvety.
  8. Pour the mixture into your prepared pan and smooth the top with a spatula.
  9. Let the pan sit at room temperature for 30 minutes.
  10. Refrigerate for at least 2 hours until firm to the touch.