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Equipment

• 8×8 inch baking pan
• Parchment paper or aluminum foil
• Medium saucepan
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Sharp knife

INGREDIENTS

• 2 cups granulated sugar
• 1/2 cup unsalted butter (1 stick)
• 2/3 cup evaporated milk
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows or 1 jar (7 ounces) marshmallow creme
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (optional)

INSTRUCTIONS

Step 1: Prepare the Base Take your baking pan and line it with parchment paper or aluminum foil. Leave some extra hanging over the sides to make it easier to lift the fudge out later. Give the lining a light coat of cooking spray or butter. Step 2: Mix Up the Good Stuff: In a saucepan over medium heat, toss in your sugar, butter, and milk. Keep stirring until it all comes together and starts to bubble nicely. Step 3: Get Things Boiling: Once it’s bubbling away happily, keep it cooking and stirring for about 4-5 minutes. You want it to stay at a nice, rolling boil during this time. Step 4: Time to Take a Break: After those few minutes are up, take the saucepan off the heat and give your arm a rest from all that stirring. Step 5: Add Some Sweetness: Now, toss in your chocolate chips and marshmallows. Keep stirring until everything’s melted and the mix looks smooth and delicious. Don’t forget to add your vanilla extract and a pinch of salt for that extra flavor kick. If you like nuts, throw them in now too. Step 6: Pour and Spread: Pour your lovely fudge mix into the prepared pan . Use a wooden spoon or spatula to spread it out nice and evenly. Step 7 : Let it Chill: Leave your fudge to cool for a couple of hours at room temperature. If you’re in a hurry, pop it in the fridge to speed things up. Step 8: Time to Slice: Once it’s firm, use the overhanging paper or foil to lift your fudge out of the pan. Lay it on a cutting board and slice it into squares or whatever shape you fancy. Step 9 : Keep it Fresh: Store your delicious homemade fudge in an airtight container. It’ll stay tasty at room temperature for about a week, or you can keep it in the fridge for up to two weeks.

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How to make chocolate Fudge

Tips for Making the Hot Chocolate Fudge Recipe with Cocoa Powder 

Ingredients:

• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 cup milk (whole milk works best for a creamy texture)
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Tips:

• Quality Ingredients: Use high-quality cocoa powder for the best flavor. Dutch-processed cocoa powder will give your fudge a richer taste, but natural cocoa powder works well too.
• Consistent Stirring: Stir the fudge mixture constantly while cooking to prevent it from scorching or forming sugar crystals.
• Butter Temperature: Make sure your butter is at room temperature before adding it to the hot mixture. This helps it melt evenly and prevents any lumps in the fudge.
• Don’t Rush Cooling: Allow the fudge to cool at room temperature before slicing. Rushing this process by placing it in the fridge too soon can result in uneven texture and premature hardening.