Ingredients :

°2 tablespoons unsalted butter, plus more, at

room temperature, for brushing

°1 1/4 cup sugar

°1 can (5 ounces) evaporated milk

°1/4 teaspoon kosher salt

°1 1/4 cup mini marshmallows

°9 ounces bittersweet chocolate, chopped (1 3/4 cups)

°1 tsp pure vanilla extract

Lightly brush an 8-inch baking dish with

butter, then line with parchment paper,

leaving a 2-inch overhang on both sides.

Lightly butter the parchment paper.

In a medium saucepan, combine the

remaining 2 tablespoons of butter, sugar,

evaporated milk and salt. Bring to a boil over

medium-high heat, stirring constantly, then

cook for another 3 minutes, until golden and

slightly thickened. Remove from heat and stir

in marshmallows until almost melted, then

add chocolate and vanilla. Stir until chocolate

and marshmallows are completely melted

and mixture is smooth. Pour into prepared

pan over smooth top with spatula.

Refrigerate until firm, at least 2 hours.

Remove parchment paper with fudge from

pan and cut into 36 squares. Fudge can be

stored in the refrigerator, covered with

plastic, for up to 1 week.

Enjoy