- 18 oz chocolate chips (half milk & half semi-sweet)
- 8 oz of miniature marshmallows
- 1 cup butter
- pinch of salt
- 1 can (12 oz) evaporated milk
- 4 1/2 cups sugar
- 2 teaspoons vanilla
- Lightly butter a 9×13 glass dish. Set aside.
- In the bowl of an electric mixer (or large mixing bowl) combine chocolate chips, marshmallows, butter and pinch of salt. Set aside.
- In a large saucepan, combine evaporated milk and sugar. Stir over medium-low heat until sugar is dissolved. Increase heat to medium high and continue stirring until mixture comes to a rolling boil. Boil for about 8-10 minutes. At this point, I start checking for the softball stage (I always check mine in the cold water test). I like it to be at a firm softball stage, so I usually end up boiling it a couple minutes past the 10 minute mark.
- Remove from heat and pour over chocolate chip mixture in mixing bowl. Beat on high speed until mixture is well combined.
- Pour into prepared pan. Spread evenly. Put in a cool place until it’s set up. I usually let mine set up overnight and then keep it stored in my cold storage room.
- It’s hard to give an exact time it takes to achieve the softball stage. Because depending on the heaviness of the pan you’re using and your stove, it will vary.
- Make sure you use good quality chocolate chips, like Ghiradelli, Guittard or Nestles. If you don’t have a kitchen scale, just “guestimate” based on the size packages of chocolate chips and marshmallows. If you like nuts in your fudge, then go ahead and add some to the bowl with the chocolate chips.
- I like to test mine using the cold water test. I just plop a little bit of the hot sugar mixture into a cup of ice water and let it set for a few seconds, then check it with my fingers by rolling it into a ball. I take it off the stove when it reaches a firm softball.