Marshmallow cream fudge is a holiday treat that combines the rich and smooth texture of traditional fudge with the creamy sweetness of marshmallow cream.
Line a 9x13 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
Combine sugar, evaporated milk, and butter into a medium pot. Bring to a boil over medium heat and let boil for 5 minutes. Stirring every 2-3 minutes.*If using a candy thermometer, boil to soft ball stage.
Remove the pan from heat. Add chocolate chips, marshmallow creme, and vanilla extract. Whisk until marshmallow creme and chocolate chips are completely melted and smooth.
Pour the fudge into the prepared pan. Immediately top with your favorite toppings. Place in fridge for 1- 3 hours or until it's firm before cutting into squares.
Once fudge is set, remove from pan and cut into squares.
Notes
Add your favorite mix-ins. So many possibilities like cranberries, coconut, and even chopped candy bars (my favorite is Heath).
Flash Freeze. If you are short on time and need the fudge to set up quickly. You can place the pan in the freezer for 30 minutes.
Candy Thermometer. You don't need one but if you want to make sure that you don't overcook your fudge, it's a good idea to use one. But most readers have said that after 5 minutes of a full boil, the fudge is perfect.