The recipe I have is basically just a list of ingredients... so I've added some of our tried and true tips from experience. I have also listed the ingredients for a double batch because, come on, if you are making fudge you are going to go all the way right?! It also works out nicely with package sizes. But if you really only want half the amount, just halve all the ingredients listed.
Boil for 9 minutes (exactly):
4 1/2C sugar
1 large can evaporated milk (12 oz - not condensed!)
Pour over:
1 large jar marshmallow creme (13oz)
3 pkg chocolate chips (6oz pkgs is original recipe, but I like using 12oz pkgs)
1/2 lb butter
1 lb nuts (optional)
2t vanilla
Generously butter a 13x9 baking dish and set aside
Put last 5 ingredients in a large heat proof mixing bowl, have a heavy duty spoon handy, I use a glass salad bowl and a wooden spoon. It will be some hard mixing so if you need another arm, be sure to have them handy too.
Put sugar and milk in a large heavy pot. The wider the better. be aware that the mixture will bubble up substantially when cooked so you will need a bigger pot than you think. Stir the mixture constantly with a metal spoon, a slotted spoon works best. Don't worry about crystals that form on the side of the pot, they will get dissolved when the mixture comes to a boil and rises.
Bring the mixture to a boil over medum high heat. Once the mixture comes to a full rolling boil, begin timing your 9 minutes and reduce your heat so that the mixture juuust stays at a boil, but not a furious boil.
When 9 minutes have passed, immediately pour the hot mixture over the ingredients in the heat proof mixing bowl. Pour everything out, but do not scrape the pot. Stir all ingredients together until smooth, then pour into prepared baking dish. let cool.
Store in the refrigerator.
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