Melt in Your Mouth Homemade Fudge

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• 1¼ cups granulated sugar
  Ingredient note

  Source: 1¼ cups of granulated sugar
• ¼ teaspoon salt
  Ingredient note

  Source: ¼ teaspoon salt
• ⅔ cup evaporated milk
  Ingredient note

  Source: ⅔ cup evaporated milk
• 4 tablespoons salted butter (softened)
  Ingredient note

  Source: 4 tablespoons salted butter (softened)
• 1 cup 3.5 ounces of marshmallow cream
  Ingredient note

  Source: 1 cup 3.5 ounces of marshmallow cream
• 10 ounces chocolate chips (see notes)
  Ingredient note

  Source: 10 ounces of chocolate chips (see notes)
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract

1. PREP: Spray an 8x8 baking pan with cooking spray and line with parchment paper. Or you can even line it with plastic wrap.
2. COOK: Melt the sugar, salt, and evaporated milk in a saucepan over medium heat. Bring the mixture to a full boil, where it looks like it will bubble up and out the pot. Then, lower the heat to medium-low and continuously stir the mixture for about 5 minutes over medium-low heat. Remove from the heat, stir in the marshmallow creme, all the chocolate chips, the butter, and vanilla. Stir until the chocolate melts, and the marshmallow creme and the butter all combine.
3. FINISH: Pour into the prepared baking pan and smooth the fudge out into an even layer. Cover the surface of the fudge with plastic wrap and refrigerate for at least 3-4 hours or until firm. You can even just let it sit overnight, I usually do. Lift carefully, remove the plastic wrap. Turn the fudge out onto a cutting board and cut into 16-25 pieces.