Grease a 9×13-inch pan or line it with parchment paper for easier release and cleanup.
In a medium saucepan, combine the sugar, margarine, and evaporated milk. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to ensure the sugar dissolves and the mixture does not burn.
Once boiling, continue to cook for exactly 5 minutes, or until the mixture reaches 234°F on a candy thermometer.
Remove the saucepan from the heat and stir in the semisweet chocolate chips until they are fully melted and the mixture is well combined.
Stir in the marshmallow creme and vanilla extract until well combined.
If using nuts, stir them in at this point.
Pour the fudge mixture into the prepared 9×13-inch pan. Use an offset spatula or spoon to spread the mixture evenly.
Allow the fudge to cool and set at room temperature for about 3-4 hours. Alternatively, you can speed up the process by chilling it in the refrigerator.
Once set, lift the fudge out of the pan using the parchment paper and cut it into 1-inch cubes or small squares.
ADVERTISEMENT
