The Best Fudge Ever

The recipe I've been tweaking and perfecting all winter. I wanted a fudge that was creamy and soft, but still stayed in nice solid squares. Now I bring it to you in all it's creamy, rich, chocolatey glory.

So if you see a family of nine rolling down the street like giant blueberries in a chocolate factory, you'll have to excuse us. The amount of fudge I have fed my family in the past months is slightly ridiculous, but it was definitely worth it.

Now I never have to think about the intricate science of fudge making again. All I have to do is mindlessly follow this recipe and I easily have perfect fudge every time.

Ingredients:

• 1 stick of salted butter (1/2 cup) 
• 5 oz. can of evaporated milk (or 10 tablespoons if you only have a big can) 
• 1/4 cup corn syrup 
• 2 1/2 cups granulated sugar 
• 7 oz. jar of marshmallow creme or 2 cups mini marshmallows 
• 1 1/2 cups chocolate chips (I use semi-sweet) 
• 1 tablespoon vanilla 
• 1 cup nuts (optional) 

Instructions:

1. Line an 8x8 inch square pan with parchment paper and grease it lightly. 
2. Place the chocolate chips and vanilla in a large bowl. Set aside. 
3. Combine the butter, milk, syrup, and sugar in a medium pot (it should come about half way up the sides of the pan). Cook on medium heat. 
4. Bring the mixture to a boil, stirring constantly until it reaches 234ºF (known as "the soft ball stage") on a candy thermometer 
5. (or you can test if it's done by putting a spoonful of the boiling mixture into a cup of ice water. If you form it into a soft ball, it's ready). 
6. .....................
7. ........................

for full recipes : www.yammiesnoshery.com

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