Photo from the My Very Best Baking web site.
Line an 8-inch square baking dish with either aluminum foil or waxed paper.
In a large saucepan, combine sugar, evaporated milk, butter, and salt. Over medium heat, bring to a full rolling boil, stirring constantly. Let boil, stirring constantly, for approximately 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chocolate morsels, nuts, and vanilla extract. Stir vigorously for approximately 1 minutes or until marshmallows are completely melted.
Pour the fudge mixture into the prepared baking pan. Refrigerate for at least 2 hours or until firm. When firm, lift from pan and remove foil. Using a sharp knife, cut the fudge into squares.
Troubleshooting Soft Fudge:
Scrape the fudge back into a saucepan and add 1 1/2 cups of water. Place it over low heat and stir until the fudge has dissolved and is blended with the water.
Increase the heat to medium and bring it to a boil for an additional 4 to 5 minutes (or until temperature reaches 244 degrees F with a candy thermometer) , washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals. Remove the fudge from the heat and taste carefully. You might need to add more vanilla flavoring, as the old flavor will now be diluted. Stir the fudge until it loses some of its gloss and thicken noticeably before you pour it into the pan.
Storage – How To Store Fudge:
Room Temperature: Fudge stored at room temperature in an air-tight container will last 7 to 14 days. Fudge should be stored in an air-tight container (tin or plastic), each layer separated by a sheet of waxed paper. Fudge stored in an air-tight container at room temperature will “ripen” over the first 24 hours.
Refrigerator: Fudge stored in the refrigerator can last 2 to 3 weeks when kept in an air-tight container.
Freezer: Frozen fudge will keep for months if wrapped in waxed paper, then again in aluminum foil, and stored in an air-tight container. Wrap each individual slice or the entire box with plastic or aluminum foil and seal thoroughly. Properly wrapped it should keep for several months. Leave fudge in its wrapping for at least two hours upon removal from the freezer to permit it to return to room temperature.
Fudge Variations Ideas:
Milk Chocolate Fudge
Substitute 1 3/4 cups (11.5-ounce package) Milk Chocolate Morsels for Semisweet Chocolate Morsels.
Substitute 1 2/3 cups (11-ounce package) Butterscotch Flavored Morsels for Semisweet Chocolate Morsels.
Substitute 1 2/3 cups (11-ounce package) Peanut Butter & Milk Chocolate Morsels for Semisweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.