Description
Million Dollar Fudge is a rich, creamy, and decadent chocolate treat featuring a perfect blend of semi-sweet chocolate, German baking chocolate, and marshmallow fluff with crunchy chopped pecans or walnuts. This easy stovetop recipe yields approximately 48 pieces of luscious, melt-in-your-mouth fudge that’s perfect for sharing or gifting.
Ingredients
Scale
Fudge Base
- 4 ½ cups granulated sugar
- 2 tablespoons unsalted butter
- 1 pinch salt
- 1 (12-ounce) can evaporated milk
Chocolate & Mix-ins
- 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
Instructions
- Prepare the Pan: Line a 9 x 13 x 2-inch pan with parchment paper, leaving a 1-inch overhang on either side. Butter or lightly spray the parchment paper with pan spray to help the fudge release easily once set.
- Combine Sugar Mixture: In a large saucepan, add granulated sugar, unsalted butter, salt, and evaporated milk. Heat over medium-low heat, stirring constantly until the sugar fully dissolves.
- Boil the Mixture: Increase heat to medium and bring the mixture to a rolling boil. Stir occasionally to prevent boiling over, and maintain the boil for 6-8 minutes until thickened.
- Prepare Chocolate Mixture: While the sugar mixture boils, place semi-sweet chocolate chips, chopped German baking chocolate, marshmallow fluff, and chopped nuts into a large bowl and set aside.
- Combine Hot Mixture with Chocolate: Carefully pour the hot sugar mixture over the chocolate mixture in the bowl.
- Stir Until Smooth: Stir continuously until all chocolate chips have melted and marshmallow fluff is fully blended without any white streaks remaining.
- Pour Into Prepared Pan: Immediately transfer the fudge mixture to the prepared pan, smoothing the top evenly with a spatula as it sets quickly.
- Set and Slice: Allow fudge to sit undisturbed for at least 2 hours at room temperature until fully set. Use the parchment paper overhang to lift the fudge out of the pan, then slice into about 48 pieces.
Notes
- Using parchment paper with an overhang makes removing the fudge easier and helps in clean slicing.
- Keep a close eye while boiling the sugar mixture to prevent it from boiling over.
- You can substitute pecans with walnuts or omit nuts entirely if preferred.
- Store fudge in an airtight container at room temperature or in the refrigerator to keep it fresh longer.
