- Desserts, Candy
5 ounces evaporated milk
1-2/3 cups (11-2/3 ounces) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1-1/2 cups (3 ounces) minimarshmallows
1-1/2 cups (9-1/2 ounces) bittersweet chocolate chips
1/4 cup chopped walnuts, toasted (optional)
Flaky sea salt, like Maldon
- Line a 8-by-8-inch square pan with tinfoil, and spray it lightly with nonstick spray.
- Bring the evaporated milk, sugar, and salt to a simmer in a small saucepan set over medium-low heat. Reduce the heat to low, and cook an additional 5 minutes; then take the pot off the heat and add the vanilla extract, marshmallows, chocolate, and walnuts if using them.
- Let it sit untouched for 30 seconds, to allow the chocolate to start to melt, and then fold the marshmallows and chocolate in until no streaks remain.
- Pour the fudge into the prepared square pan, using a rubber spatula to spread it out evenly to the edges of the pan. Sprinkle generously with sea salt. Allow to cool, and then refrigerate for at least half an hour before cutting into squares. Cut into 16 square pieces (or 32 smaller rectangles).
Makes 16 2-inch square pieces.