1, 12-ounce bag bittersweet (60%) chocolate chips

3 cups granulated sugar

6-ounces evaporated milk

3/4 cup unsalted butter, room temperature

1, 7-ounce tub marshmallow fluff

3/4 cup roughly chopped pecans

Maldon salt, as desired

Method:

1.   Line a 9x9-inch square baking dish with parchment paper leaving a 2-inch overhang on both sides. Spray the bottom and sides with baking spray and place another piece of parchment paper (in the opposite direction) also leaving a 2-inch overhang. Note: All sides should be lined with parchment paper and a 2-inch overhang. Set to the side.

2.   In a medium size heatproof bowl, add chocolate chips and set to the side.

3.   In a medium size saucepan, add sugar, evaporated milk and butter. If using a candy thermometer, insert into sauce pan now (see kitchen note). Over medium heat, use a heatproof spatula to constantly mix (ensuring to scrape against the bottom and side) until temperature reaches 238ºF, light cream in color, foamy and rapidly boiling, approximately 8 – 9 minutes.

4.   Working quickly, remove from heat and pour over chocolate in reserved bowl. Add marshmallow fluff and using your spatula, mix until smooth and evenly combined ensuring there are no lumps.

5.   Quickly transfer fudge to the prepared baking dish and spread the top into an even layer. Evenly divide pecans to cover and sprinkle with salt as (and if) desired.

6.   Place baking dish (uncovered) in an even level in the refrigerator until set, at least 1 hour or overnight.

7.   Remove from refrigerator and using the parchment overhang, lift from the baking dish. Cut into desired size squares keep in an airtight container for up to two weeks or in the refrigerator for up to 1 month. Note: If refrigerated, make sure you bring them to room temperature before serving.

Kitchen Note:

Consider replacing the pecans for any nut of your choice.

If using a candy thermometer, make sure you insert it into the saucepan before placing over heat so that it gradually heats with the contents.