3 (12 ounce) packages semi-sweet chocolate chips
1 (7 ounce) container marshmallow cream (see Note for substitutions)
1 cup (2 sticks) butter, softened
2 tablespoons vanilla extract
2 cups pecans or walnuts , chopped
4 1/2 cups white sugar
1 (12 ounce) can evaporated milk
- Line a 9×13 baking dish with foil or parchment paper. This makes it easier to remove the fudge and cut it. This makes a full 9×13 pan of fudge so if you want shorter pieces you could use a bigger pan.
- Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.
- Pour sugar and evaporated milk in a very large pot. You need a larger pot than you think because when the mixture boils is will expand a lot. Bring mixture to a boil and boil briskly for 7 minutes stirring continuously. Remove from heat and pour into the bowl containing the first mixture. Mix until incorporated completely. Work quickly because fudge will start to set up. Pour into prepared pan and refrigerate until set.
- Slice into squares and serve. You can prepare this ahead of time and freeze if desired.
Marshmallow Cream Substitute: 1 (7 ounce) jar marshmallow cream can be substituted with 4 cups of mini-marshmallows or 1 (10 ounce) package regular marshmallows which has about 40 marshmallows in it.
Original recipe visit: See’s Copycat Fudge @ the-girl-who-ate-everything.com