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Line a 13-by-9-inch baking pan with foil, extending the foil over the edges of pan. Butter foil; set aside.
Butter the sides of a 3-quart heavy saucepan. In the saucepan, combine sugar, evaporated milk and salt. Cook and stir over medium-high heat until the mixture comes to a boil. Reduce heat to medium; continue cooking and stirring for 10 minutes.
Remove saucepan from heat. Add milk chocolate, chocolate chips, marshmallow creme, nuts (if desired) and vanilla. Stir until chocolates melt and mixture is combined. Using a wooden spoon, beat for 3 to 5 minutes or until the mixture starts to thicken.
Immediately pour the fudge into the prepared pan; shake the pan gently to spread fudge to edges of pan. Cover; chill for 2 to 3 hours or until firm.
When fudge is firm, use foil to remove it from pan. Cut into squares. Place in an airtight container and store at room temperature for up to 2 days or refrigerate for up to 1 month.