Description

This Million Dollar Fudge recipe is a rich and creamy dessert featuring a combination of semi-sweet chocolate chips, German baking chocolate, and marshmallow fluff, all combined with a sweet sugar and evaporated milk mixture. Loaded with chopped pecans or walnuts, this decadent fudge sets quickly and yields about 48 bite-sized pieces, perfect for sharing or special occasions.

Ingredients

Scale

Fudge Base

4 ½ cups granulated sugar
2 tablespoons unsalted butter
1 pinch salt
1 (12-ounce) can evaporated milk

Chocolate Mixture

12 ounces semi-sweet chocolate chips
12 ounces German baking chocolate, chopped
7 ounces marshmallow fluff (about 2 cups)
2 cups chopped pecans or walnuts

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pan: Line a 9 x 13 x 2-inch pan with parchment paper, leaving a 1-inch overhang on either side, and lightly butter or spray with pan spray. This makes lifting the fudge easier once it has set, although it can be skipped if necessary.
Combine Sugar Mixture: In a large saucepan, add granulated sugar, unsalted butter, salt, and evaporated milk. Heat the mixture over medium-low heat, stirring constantly until the sugar fully dissolves.
Boil Sugar Mixture: Increase heat to medium and bring the mixture to a rolling boil. Stir occasionally to prevent boiling over and let it boil for 6 to 8 minutes to reach the proper consistency.
Prepare Chocolate Mixture: While the sugar mixture is boiling, place the semi-sweet chocolate chips, German baking chocolate, marshmallow fluff, and chopped nuts into a large mixing bowl and set aside.
Combine Mixtures: Pour the hot sugar mixture over the chocolate mixture in the bowl.
Melt and Combine: Stir the combined mixtures vigorously until all chocolate is melted and the marshmallow fluff is fully incorporated without white streaks, forming a smooth fudge batter.
Pour into Pan: Immediately pour the fudge into the prepared pan and smooth the top evenly with a spatula, as the fudge begins to set very quickly.
Set and Slice: Let the fudge sit at room temperature until fully set for at least 2 hours. Once firm, use the parchment paper overhang to lift the fudge out of the pan and slice into approximately 48 small pieces.

Notes

Using parchment paper helps in easy removal of fudge from the pan.
Stir continuously during boiling to prevent burning and overflowing.
Mixing immediately after boiling ensures a smooth, creamy texture before fudge sets.
Store fudge in an airtight container at room temperature or refrigerated for longer freshness.
For a nut-free version, omit the chopped pecans or walnuts.