Ingredients:

  • 1.5 cups (300g) granulated sugar
  • 2/3 cup (155ml) evaporated milk
  • 2 tbsp (28g) unsalted butter
  • 1/4 tsp (1.5g) salt
  • 2 cups (60g) miniature marshmallows
  • 1.5 cups (255g) semi-sweet chocolate chips

Instructions:

  1. Prep the pan. Line your 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Note: This lets you lift the whole block out without fighting the pan.
  2. Combine base ingredients. Put 1.5 cups (300g) granulated sugar, 2/3 cup (155ml) evaporated milk, 2 tbsp (28g) unsalted butter, and 1/4 tsp (1.5g) salt into your saucepan.
  3. Reach a boil. Turn the heat to medium and bring the mixture to a rolling boil. Wait until the bubbles are large and don't stop when you stir.
  4. The Timing Window. Once it hits that full boil, stir constantly for exactly 5 minutes. Note: This is where the sugar concentrates to ensure the fudge sets.
  5. Kill the heat. Remove the pan from the burner immediately.
  6. Add solids. Quickly stir in 2 cups (60g) miniature marshmallows and 1.5 cups (255g) semi sweet chocolate chips.
  7. Emulsify. Stir vigorously until the batter is glossy, smooth, and no white marshmallow streaks remain.
  8. Transfer. Pour the mixture into your prepared pan and smooth the top with a spatula.
  9. Initial Cool. Let it sit at room temperature for 30 minutes.
  10. Final Set. Place in the fridge for at least 2 hours before slicing into 36 squares.