Aaaah, homemade fudge. My whole life, this fudge has been a constant staple at home around the holidays. No lie, my family easily goes through a batch of this a week it’s so good. Bonus, as the title suggests it is super easy to make, no candy thermometers, or crazy water testing to see if this fudge is done yet either. Every time I eat this chocolatey goodness, so many memories come flooding back… to me, it tastes like the holidays. Thanksgiving and Christmas would not be the same without it. I was literally salivating waiting to eat this on my cheat day, with it’s perfect soft texture and bursting chocolate flavor, I dare you to eat just one piece hint, hint you won’t be able to.
Butter, sugar, milk, marshmallows, salt, all ready to be melted…
Starting to melt…
All bubbly…
Time to add your chocolate…
Pour into your pan…
Now let it set up
Hello delicious chocolate…
Easy Fudge
a rich chocolatey fudge
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Ingredients
1 Stick of Unsalted Butter
2 Cups of White Granulated Sugar + 2 Tablespoons
2/3 Cup Evaporated Milk
12 Regular Sized Marshmallows
Pinch of Salt
1 Cup (6 Ounces) of Semi-Sweet Chocolate Chips
1 Teaspoon of Vanilla
Instructions
Tear all of the marshmallows in half (so they melt more quickly).
Either butter or spray 8x8 pan with non-stick spray.
In a saucepan place butter, sugar, milk, marshmallows, and pinch of salt.
Bring to boil over medium heat, and boil continuously for exactly 5 minutes while continuously stirring.
Take from heat and immediately add the chocolate chips and vanilla stirring until all chocolate chips are melted and blended thoroughly, this needs to be done pretty quick so it doesn't set too soon.
Pour into your 8x8 pan and cool.
Once cooled, slice into pieces.
Notes
This recipe cannot be doubled, I repeat, this recipe cannot be doubled :-)
If you only have mini marshmallows, no worries, just know that 10 mini marshmallows = 1 Large marshmallow.
Marshmallow fluff cannot be substituted for the marshmallows.
This fudge can be kept in a container at room temperature for a week, or in a container in a fridge for 2 weeks.
Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.
All bubbly…
Time to add your chocolate…
Pour into your pan…
Now let it set up 
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