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Ingredients

  • 1 (12 oz.) bag semi-sweet chocolate chips
  • 1 (7 oz.) jar marshmallow fluff
  • 1 (5 oz.) can evaporated milk
  • 2 3/4 cup sugar
  • 2 cups mini marshmallows
  • 1 1/2 cup almonds, chopped
  • 3/4 cup unsalted butter
  • 3/4 teaspoon vanilla extract

Preparation

  1. Line a 9×9-inch baking dish with aluminum foil and set aside.
  2. In a large saucepan over high heat, combine evaporated milk, butter and sugar. Stirring continuously, cook until temperature reaches 235º F. Remove from heat.
  3. Pour in chocolate chips and stir until completely melted. Then add in vanilla extract.
  4. Stir in marshmallow fluff until completely incorporated. Then gently fold in almonds and marshmallows. It’s okay if they’re not completely covered.
  5. Pour fudge into baking dish and refrigerate for at least 2 hours.
  6. When ready to serve, extract aluminum foil, cut fudge into squares and transfer to serving tray.

Recipe adapted from Premeditated Leftovers