Traditional Fudge Recipe

I used to make this fudge for my family's annual summer barbeque, and it's always a massive hit. It's something I can only make once a year given how sugary and rich it is, but it's fine to have on the very rare occasion. Fudge also works well as a gift too, and can be easily customized

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line an 8" square pan with parchment paper, and set aside

Step 2

In a medium saucepot over medium-high heat, combine the evaporated milk, sugar, butter, and salt with a heat-proof silicone spatula

Step 3

Bring to a full rolling boil. Stir constantly, scraping the bottom, sides, and corners of the pot. Let boil for 5 minutes under constant stirring

Step 4

Remove from heat and add your marshmallows, chocolate, and vanilla. You can either use 2 cups of mini marshmallows, or 13 regular marshmallows (chopped)

Step 5

Vigorously stir to completely melt the marshmallows and chocolate, and the mixture is smooth

Step 6

Transfer the fudge into your lined pan, and level it out by tilting the pan

Step 7

Chill in the fridge for 3 hours to set before slicing

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