Utensils needed: Heatproof bowl; heavy-bottomed saucepan; baking sheet or platter, lightly buttered; wooden spoon.

　　Boiling time: 6 minutes.

　　Storage: Keep individually wrapped candies in an airtight container at room temperature up to 1 week; refrigerated, up to 3 weeks.

　　

Ingredients

Quantity: Approximately 8 dozen pieces

　　12 oz bittersweet or semisweet chocolate, finely chopped

　　2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional

　　10 tbsps unsalted butter, at room temperature

　　1 tbsp pure vanilla extract

　　20 large marshmallows

　　4 cups sugar

　　2 5-oz cans evaporated milk

　　

Step 1

Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.

　　

Step 2

Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.

　　

Step 3

Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.

　　

Step 4

Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

　　HomemadeClarkson Potter