- Prepare the pan:
Line an 8-inch square baking pan with foil. Grease lightly. - Boil the mixture:
In a medium saucepan, combine sugar, evaporated milk, butter, and salt.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil for 4 to 5 minutes, stirring continuously to prevent scorching. - Add the chocolate and marshmallows:
Remove from heat. Add chocolate morsels, marshmallows, nuts (if using), and vanilla extract.
Stir vigorously until the marshmallows and chocolate melt and the mixture is smooth. - Pour and cool:
Pour into the prepared pan. Chill in the refrigerator until firm. - Cut and serve:
Lift out the fudge using the foil, cut into squares, and enjoy!
Tips:
- For creamier fudge, don’t overcook the sugar mixture — 4 to 5 minutes at a full rolling boil is key.
- Store in an airtight container at room temperature for up to a week, or refrigerate for longer storage.
