Sees Fudge
This Sees Fudge is SO EASY! Rich, creamy, and indulgent with chocolate, marshmallows, and nuts for a melt-in-your-mouth treat.
Equipment
- Medium Saucepan
- Wooden Spoon or Spatula
- 9x9-inch baking pan
- Parchment Paper
Ingredients
- 4 ounces butter
- 6 ounces semi-sweet chocolate
- 1 teaspoon vanilla extract
- 2 cups sugar
- 5.75 ounces evaporated milk
- 10 large marshmallows
- 1 cup chopped nuts
Instructions
- Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later. Set aside.
- In a medium saucepan over low heat, combine the butter and semi-sweet chocolate. Stir continuously until both are melted and well combined. Be careful not to let the mixture burn.
- Once melted, remove the saucepan from heat. Stir in the sugar and evaporated milk until fully incorporated. Return the saucepan to low heat and cook for about 5 minutes, stirring constantly.
- Add the marshmallows to the chocolate mixture, stirring until they’re completely melted and the mixture is smooth.
- Remove the saucepan from heat again. Stir in the chopped nuts and vanilla extract until evenly distributed.
- Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it evenly. Let it cool at room temperature for about 2 hours, or until set. For quicker results, you can refrigerate it.
Notes
- For a creamier fudge, add an extra tablespoon of butter.
- Try different nuts like pecans or walnuts for varied flavors.
- Add a pinch of sea salt on top before the fudge sets for a fun twist.
- Store fudge in an airtight container at room temperature for up to one week or refrigerate for up to two weeks.
- Freeze fudge tightly wrapped for up to three months; thaw at room temperature before serving.