Easy Milk Fudge

This stovetop fudge relies on evaporated milk instead of condensed milk, which gives it a slightly less sweet, more balanced flavor that lets the chocolate really come through. Sugar, butter, and milk come to a boil, then marshmallows and semi-sweet morsels get stirred in off the heat until everything melts together into a glossy, pourable mass.

Chopped pecans (or walnuts, your call) add a toasty crunch that breaks up all that smooth, rich chocolate. Pour it into a buttered pan, wait for it to cool, and cut into squares.

Five minutes of prep, no candy thermometer, and a batch of fudge that tastes like you fussed way more than you did.

Pro Tips

• Stir constantly while boiling. The evaporated milk scorches fast if you walk away. Keep the spoon moving for the full 4 to 5 minutes.
• Stir vigorously after adding the marshmallows. They need to melt completely into the mixture. Any lumps left will create uneven texture in the finished fudge.
• Butter the pan before you start cooking. Once the fudge is ready, you need to pour it immediately. There’s no time to prep the pan at the end.

Variations

• Peanut butter fudge: Replace the semi-sweet chocolate with peanut butter chips and use roasted peanuts instead of pecans.
• Rocky road: Fold in a handful of extra mini marshmallows along with the nuts right before pouring so they stay puffy and chewy in the set fudge.