Grandma's Traditional Fudge
18 oz (515 g)
70% Dark chocolate chips
1 tbsp (15 ml)
Pure vanilla extract
1/2 jar (7.5 oz)
Marshmellow Fluff
4 1/2 cups (835 g)
Granulated sugar
1 can
Evaporated milk
2 sticks (226 g)
Unsalted butter
2 cups (250 g)
Walnuts, shelled, optional
Instructions
1.
In a pan on the stove, combine butter, sugar and evaporated milk. Bring to a rolling boil. Once it has reached a boil, stir vigorously for 12 minutes.
2.
Remove from the heat and add vanilla. Stir to combine.
3.
In an electric mixer, combine chocolate chips and marshmellow fluff. Add the heated mixture and beat on low for 15 minutes.
4.
Add optional nuts and stir once again until incorporated. Pour into a 13 x 9 x 2 pyrex pan, cover and leave on counter overnight at room temperature.
5.
Portion in the morning and put in the fridge for up to 1 week.