Easiest Creamy Chocolate Fudge

5 from 1 vote

Adapted from the Kraft fudge, this Easiest Creamy Chocolate Fudge is a little creamier than the original but still just as easy & delicious.

3 cups white sugar
3/4 cup butter, unsalted (1.5 sticks)
2/3 cup evaporated milk
12 oz. semisweet chocolate chips (can sub other kinds of chips to make different flavors of fudge, like butterscotch, peanut butter, etc.)
One 7oz. jar marshmallow cream
1 teaspoon vanilla
(can add additional extracts like caramel or peppermint)
Optional: toppings like toffee bits, crushed candy canes or andes mints
Optional: walnuts, chopped (1 cup)

Line a 9x13" pan with parchment paper and set aside.
Place butter, sugar, and evaporated milk in a medium saucepan. Heat over medium heat, stirring constantly, until it starts to bubble.
Once it starts to boil, even just a small boil, set a timer for 3 minutes and 40 seconds. Stir constantly as it bubbles.
Once the timer goes off, remove from heat. Stir in chocolate, until melted and incorporated in. Then add marshmallow cream and vanilla (plus any extracts). Stir vigorously and quickly to incorporate it all. You'll want to stir quickly so it doesn't set up before the marshmallow is incorporated.
Once smooth and well mixed, pour into prepared 9x13" pan. Spread in pan evenly.
If desired, top with crushed toffee, andes mints, candy canes, or any other toppings.
Let set and completely cool for at least 2 hours, then cut into squares and enjoy.
Store in an airtight container at room temperature.