Classic Chocolate Fudge

Steps

1. Line a 9-inch square pan with foil, leaving a few inches hanging over two sides, and butter the foil. Open the marshmallow creme and measure out the chips, nuts and vanilla so they are ready to go.
2. In a heavy 3-quart saucepan over medium heat, stir together the sugar, 3/4 cup butter and evaporated milk. Keep stirring as the butter melts, until the mixture reaches a full, rolling boil that keeps bubbling as you stir.
3. Clip on a candy thermometer with the tip in the syrup but not touching the bottom. Keep it boiling, stirring constantly, until it reads 234°F to 236°F, the soft-ball stage, about 4 to 5 minutes.
4. No thermometer? Spoon a few drops of syrup into ice-cold water. It is ready when the drops gather into a soft ball that slumps flat once you lift it out.
5. Take the pan off the heat. Add the chocolate chips and keep stirring until they melt, then add the marshmallow creme and stir until no white streaks remain.
6. Stir in the vanilla and nuts. Work quickly, because the fudge starts to firm up as it cools.
7. Scrape the fudge into the pan and smooth the top. Leave it on the counter until firm, about 4 hours.
8. Lift the fudge out by the foil, peel the foil away and cut into 1-inch squares. Wipe the knife clean between cuts for neat edges.

Good to know

• Store in an airtight tin with wax paper between layers for up to 1 week at room temperature, or up to 2 weeks in the refrigerator.
• To freeze, wrap the uncut block tightly in plastic wrap, then foil, for up to 3 months. Thaw it overnight in the refrigerator, still wrapped.
• If the fudge stays soft and sticky, the syrup stopped short of 234°F. Keep it chilled and cut it cold, and before the next batch, test your thermometer in boiling water; it should read 212°F at sea level.
• For gifts, set each square in a small paper candy cup and pack them snugly in a tin.