Ingredients
2 (12 oz.) pkg. semi-sweet chocolate chips
2 sticks butter
1 (7 1/2 oz.) jar marshmallow cream
1 (13 oz.) can Pet milk
4 1/2 c. sugar
2 Tbsp. vanilla
1 to 2 c. chopped walnuts or pecans
Method
Sources
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Legendary dessert book — seasonal pastry, fruit desserts, plating
Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Place chocolate chips, butter and marshmallow cream in large bowl; set aside. In heavy 4-quart saucepan bring to boil evaporated milk and sugar, stirring constantly. When mixture reaches full rolling boil, start timing and cook 8 minutes, stirring constantly. Remove from heat; pour over chocolate mixture in bowl, stirring until well mixed. (Be careful - it's very hot!) Beat with electric mixer or wooden spoon until it begins to hold its shape. Beat in vanilla. Stir in nuts. Pour in greased 15 x 10-inch jelly roll pan; spread evenly. Chill; cut into 60 pieces. Store in airtight container. Makes 5 pounds of mouth-watering melt-in-your-mouth fudge!