Ingredients
Scale
- 3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
- 2/3 cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 1/2 cup Halloween sprinkles
Instructions
- Step 1: Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Step 2: In a large saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture comes to a rolling boil.
- Step 3: Continue boiling for 5 minutes, stirring constantly to prevent scorching. Remove from heat.
- Step 4: Immediately add the chocolate chips and marshmallow creme to the hot mixture. Stir until everything is melted and smooth.
- Step 5: Stir in the vanilla extract, then quickly spread the fudge evenly into the prepared baking pan.
- Step 6: Immediately sprinkle the Halloween sprinkles on top of the fudge, pressing them lightly to adhere. Refrigerate for at least 2 hours, or until firm, before cutting into squares.
Notes
- Store leftover fudge in an airtight container at room temperature for up to a week, or in the refrigerator for longer storage.
- For a softer fudge, microwave individual pieces for just a few seconds until slightly warmed.
- Cut the chilled fudge into spooky shapes with cookie cutters for a festive presentation.
- To prevent a grainy texture, ensure all the sugar is completely dissolved before the mixture comes to a boil, stirring constantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American