112-ounce packagechocolate chipscan use a mixture of types
17-ounce jarmarshmallow creme
1teaspoonextractsuch as vanilla, peppermint, almond, or other
Instructions
Line a baking sheet with parchment. My pan is 7x11, but you could use an 8-inch square or a loaf pan. The larger the pan, the thinner the fudge.
In a medium saucepan over medium heat, mix together the sugar, butter, and milk, stirring constantly. Bring this to a full boil for five minutes, stirring all the while.
3 cup granulated sugar, ¾ cup butter, ⅔ cup evaporated milk
Remove the pan from the heat and stir in the chocolate chips until melted and completely mixed in. Fold in the marshmallow crème. Stir in the extract. Pour the mixture into the prepared pan and cool completely before cutting into pieces.
Store the fudge in an airtight container at room temperature for one week.
Notes
Nutritional values are approximate and are based on 1/20 of the recipe. Use within a week. Refrigerate for up to 2 weeks. Freeze for longer keeping.Variations: This fudge with marshmallow cream is a base recipe. You can mix and match any chocolate and extract you like. Peppermint, almond, orange, or coffee all will work. Depending on what kind of chocolate chips you use, you can get really creative.Some options to consider:
white chocolate chips, coconut extract, and macadamia nuts
dark chocolate chips, vanilla, and broken pretzels
milk chocolate chips, mini marshmallows, and broken graham crackers
semisweet chocolate chips, coffee extract, and cinnamon