Jet Puffed Fudge: Creamy, No-Fail Marshmallow Recipe

Instructions:

1. Line an 8x8 inch baking pan with parchment paper, ensuring an overhang on two sides for easy lifting later. Lightly grease the exposed parchment paper.
2. In a heavy-bottomed saucepan (3-quart minimum), combine the granulated sugar, cubed butter, evaporated milk, and salt.
3. Place the saucepan over medium heat. Stir constantly until the butter is fully melted and the sugar is dissolved. Increase heat slightly and bring the mixture to a full, rolling boil that cannot be stirred down.
4. Once the rolling boil is reached, set a timer and cook for exactly 4 to 5 minutes, stirring continuously to prevent scorching. The mixture will thicken.
5. Immediately remove the saucepan from the heat. Quickly stir in the semi-sweet chocolate chips, Jet-Puffed Marshmallow Cream, and vanilla extract.
6. Stir vigorously and continuously until the chocolate chips are completely melted and the marshmallow cream is fully incorporated, resulting in a thick, uniform, glossy batter free of white streaks.
7. Quickly pour the fudge mixture into the prepared pan. Spread evenly with a heat-proof spatula. Avoid scraping the bottom of the saucepan.
8. Allow the fudge to cool untouched at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 2 hours, or until completely firm.
9. Use the parchment paper overhang to lift the set fudge block from the pan. Cut the block into 1-inch squares for serving.