Jet Puffed Fudge Recipe for 48 Servings

Instructions:

1. Line a 9x9 inch pan with parchment paper, leaving an overhang on two sides to use as handles later.
2. Combine the base. Place 3 cups sugar, 0.75 cup butter, and 0.66 cup evaporated milk in your heavy saucepan.
3. Heated stirring. Cook over medium heat, stirring constantly until the butter is completely melted and the sugar is no longer visible.
4. The full boil. Bring the mixture to a full rolling boil (one that doesn't stop when you stir it). Cook for exactly 5 minutes while stirring frequently to prevent scorching.
5. Remove from heat. Pull the pan off the burner immediately after the timer beeps. Note: Carrying over even 30 seconds of extra heat can make the fudge dry.
6. Add the fluff. Stir in the 7 oz Jet Puffed Marshmallow Creme and 12 oz chocolate chips. Stir until the mixture is glossy and uniform with no streaks of white creme.
7. Flavor and crunch. Fold in the 1 tsp vanilla extract and 1 cup chopped walnuts until evenly distributed.
8. The pour. Scrape the mixture into the prepared pan and smooth the top with your spatula. Work quickly before it starts to set.
9. Cooling phase. Let it sit at room temperature for at least 2 hours or until completely firm to the touch.
10. The slice. Lift the fudge out using the parchment handles and cut into 48 even squares using a sharp, warm knife.