Chocolate Fudge

1. Prepare Baking Pan

Start by preparing your 8-inch square baking pan. Take two long sheets of aluminum foil and lay them across the pan in a crisscross manner, ensuring they cover the sides. This creates a sling that will make removing the fudge a breeze. Lightly spray the foil with vegetable oil spray to prevent sticking.

2. Combine Ingredients and Bring to Boil

In a large saucepan, combine the packed light brown sugar, unsalted butter, evaporated milk, and salt. Set the pan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally. Once boiling, reduce the heat to medium-low and let it simmer for 3-5 minutes. This step is crucial; we want the mixture to reach exactly 234 degrees Fahrenheit, which ensures the sugar is properly dissolved and the fudge will set correctly.

3. Add Chocolate and Marshmallows

Now, take the saucepan off the heat and add the chopped bittersweet chocolate and marshmallows. Whisk this mixture vigorously for about 2 minutes until the marshmallows are fully melted and the mixture is smooth. You'll notice the fudge thickens to the consistency of frosting, which is exactly what we want for that perfect texture.

4. Optional: Add Walnuts

If you like a bit of crunch, stir in the toasted and chopped walnuts at this point.

5. Pour and Cool Fudge

Pour the smooth fudge mixture into the prepared pan, spreading it evenly. Let the fudge cool at room temperature for about 2 hours. Once cooled, cover the pan with plastic wrap and refrigerate for another 2 hours until the fudge is completely set.

6. Cut and Serve

When you're ready to cut the fudge, lift it out of the pan using the foil overhang. Place it on a cutting board and cut into 1-inch cubes with a sharp knife. Let the pieces sit at room temperature for about 15 minutes before serving.