Fudge Balls

(2) 7-oz (198 g) jars marshmallow creme
3 cups (600 g) white sugar
12 oz can (354 ml) evaporated milk
1/2 cup or 1 stick (113 g) unsalted butter
1/2 tsp (3 g) salt
3 cups (525 g) milk chocolate*
3 cups (525 g) semisweet chocolate*
*(Ghirardelli, Guittard…or any great tasting chocolate! You can buy chunks of good chocolate in most bulk sections and then shave off what you need OR buy a good chocolate chip)
1 cup chopped nuts (optional, but if using, toast them lightly first)
2 tsp vanilla extract

Line a 9×13 pan with aluminum foil and set aside. Before you begin, make sure you have your chocolate, nuts and vanilla prepped and set aside.

In a large saucepan, combine marshmallow crème, sugar, evaporated milk, butter and salt. Bring mixture to a boil over medium high heat and cook for five minutes, stirring constantly.

Remove from heat and pour in the chocolates. Stir until the chocolate has melted and the mixture is smooth. Stir in the nuts (if using) and the vanilla and pour into prepared pan. Chill in refrigerator for 2-3 hours until firm.

The texture of these are slightly soft, so I like to roll them in things! (See below) Lift the foil to remove the fudge from the pan and then cut them into even sized squares with a sharp chef’s knife. From there, roll them between your hands to get evenly size balls. Roll them in your choice of toppings below.

Topping Possibilities: (Use a rolling pin to crush any of these items yourself)
Crushed couverture chocolate
Crushed peppermint bits (you can buy them already crushed in the baking aisle of most groceries)
Cocoa powder
Crushed cookies of your choice
Powdered sugar
Pecan bits or a nut of your choice

Adapted from recipe by Kelly Phillips