Chocolate Fudge

Instructions

1. Prepare the pan
   Line an 8-inch square baking pan with parchment paper, leaving overhang on all sides. Lightly butter the parchment paper to prevent sticking.
2. Combine base ingredients
   In a heavy-bottomed large saucepan, combine sugar, butter, and evaporated milk. Bring to a full rolling boil over medium heat, stirring constantly to prevent scorching. Once boiling, continue to cook for exactly 5 minutes, stirring continuously.
3. Add chocolate and flavorings
   Remove from heat and immediately add chopped chocolate, marshmallow creme, vanilla extract, and salt. Stir vigorously until chocolate is completely melted and mixture is smooth and glossy. If using walnuts, fold them in now.
4. Pour and set
   Quickly pour the fudge mixture into the prepared pan, using a silicone spatula to spread it evenly. Tap the pan gently on the counter a few times to remove any air bubbles.
5. Cool and slice
   Allow fudge to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or until completely set. Once set, use the parchment paper overhang to lift the fudge out of the pan. With a sharp knife, cut into 1-inch squares. For clean cuts, wipe the knife with a warm, damp cloth between slices.