Fudge Failure That Shall Not Be Named to the I Surprised Myself success. I usually reserve fudge making for the Christmas season but it'll also do in a pinch when it's too hot to bake.
3 (12 ounce) packages semi-sweet chocolate chips
1 (7 ounce) container marshmallow cream
1 cup (2 sticks) butter, softened, cut into tablespoons
2 tablespoons vanilla extract
2 cups pecans or walnuts, chopped
4 1/2 cups white sugar
1 (12 ounce) can evaporated milk
2 cups whole toasted almonds, optional but recommended
- Line a 9x13 baking dish with foil or parchment paper.
- Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside.
- Pour sugar and evaporated milk in a very large pot. 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. Add almonds if using. Pour into prepared pan, smooth top and refrigerate until set.
- Slice into squares and serve. You can prepare this ahead of time and freeze if desired.