- 3 cups sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 12 ounces semisweet chocolate chips
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla extract
- 1 cup walnuts chopped
1Line a 9×13 pan with Reynolds Wrap® Non-Stick Foil. Be sure to place the dull side up, this is the non-stick side.
2Combine sugar, butter, and evaporated milk in a medium pot. Bring to a boil over medium heat and let boil for 5 minutes while stirring occasionally.
3Remove from heat and whisk in chocolate chips until smooth. Whisk in marshmallow fluff and vanilla.
4Fold in walnuts and spread into prepared pan. Cool completely.
5Once cooled, lift the foil out of the pan and cut the fudge into 1.5″ squares.