Instructions
Prepare the pan
Line a 9×13-inch baking pan with foil, allowing some overhang on the sides for easy removal.
Grease the foil with 1 tablespoon of the butter.
Assemble the chocolate base
In a large heatproof mixing bowl, combine the broken candy bars, chocolate chips, marshmallow creme, and chopped walnuts. Set aside.
Cook the sugar mixture
In a medium saucepan, combine the evaporated milk, granulated sugar, and remaining 8 tablespoons of butter.
Heat over medium-low, stirring constantly until the mixture begins to boil.
Boil for 4 full minutes, stirring frequently to avoid scorching.
Combine and stir
Carefully pour the hot sugar mixture over the chocolate mixture.
Stir well until everything is fully melted and smooth. The heat will melt the chocolate and marshmallow creme into a glossy fudge mixture.
Transfer and chill
Pour the mixture into the prepared pan. Use the back of a spoon or spatula to spread and smooth it evenly.
Cover and refrigerate for at least 2 hours, or until the fudge is firm.
Cut and store
Once set, lift the fudge out of the pan using the foil overhang.
Cut into 1-inch squares.
Store in an airtight container in the refrigerator for up to 3 weeks.
Tips for Success
Work quickly when mixing the hot sugar with the chocolate to avoid graininess.
Use high-quality chocolate for the best flavor and smoothest texture.
Don’t overcook the sugar mixture—4 minutes is key for proper consistency.
