3, 12-ounce packages semi-sweet chocolate chips

1/2 pound (2 sticks) unsalted butter, melted

1, 7-ounce jar marshmallow cream

1 tablespoon pure vanilla extract, best quality possible

2 cups coarsely chopped pecans

1, 12-ounce can fat-free (or full-fat) evaporated milk

4 1/2 cups granulated sugar

Method:

1.   Line a 9x13-inch baking dish with parchment paper ensuring there is a 2-inch overhang on either side. Note: This will help you remove the fudge from the baking dish. Grease the parchment paper with cooking spray and set to the side.

2.   In a large heatproof and nonreactive bowl, add chocolate chips, melted butter, marshmallow cream, vanilla, and nuts.  Set to the side. Note: Contents will be sticky and hard to mix so don’t even try to combine.

3.   In a large pot, add evaporated milk and sugar. Over medium heat, while stirring with a whisk, bring to a boil.

4.   Then, while constantly whisking, allow to boil for 14 minutes. NOTE: Mixture will easily bubble over so make sure you keep stirring and reduce the temperature if needed.

5.   Pour the sugar mixture over the chocolate chip mixture, and using a spatula or wooden spoon, stir until smooth and evenly combined.

6.   Transfer mixture to prepared baking dish and place uncovered in the refrigerator until set, ideally overnight, or for at least 5 hours.

7.   When ready to serve, cut into desired size and store in an airtight container with each layer separated by a piece of parchment or wax paper.

8.   Fudge will keep in the refrigerator for up to 2 weeks.

Kitchen Note:  Feel free to sub pecans for any nut to your preference. Fudge makes for great gifts, but keep in mind, chocolate melts so make sure they are kept cold.