• 1 ½ cups of Pure Cane Sugar
  • ¾ cup of Full-bodied Evaporated Milk
  • A dollop (1 tbsp) of Creamy Butter
  • 6 oz. of Rich Semi-sweet Chocolate Chips
  • 16 Large, Fluffy Marshmallows
  • 1 cup of Crispy Chopped Pecans
  • A dash (1 tsp) of Sweet Vanilla Extract


Combine your cane sugar, evaporated milk, and creamy butter in a medium-sized saucepan, setting it over a moderate flame. As the heat rises, stir the ingredients steadily, cultivating a creamy blend. Let this simmer until it reaches a roiling boil.

Allow the concoction to bubble merrily for a full 5 minutes. Remain vigilant, ensuring your mix doesn’t scorch.

Post the 5 minutes, remove your saucepan from the heat. Now, swiftly whisk in your semi-sweet chocolate chips and large marshmallows. Be patient and stir until the marshmallows have fully melted into a sweet, gooey mass.

Proceed to infuse the mixture with the sweet vanilla extract and crispy chopped pecans, stirring thoroughly to ensure an even distribution.

Find a 9×9 baking dish and slather it with butter to prevent sticking. Pour in your fudge mixture, ensuring a level surface. Pop this into the fridge or freezer, allowing it to set and harden to perfection.

Once fully set, carve your fudge into 36 equal pieces. Serve up this delectable treat and let the flavors dance on your tongue!

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