Classic rich and creamy chocolate fudge, just like Mom used to make—sweet, indulgent, and perfect for sharing.

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Line an 8-inch square baking pan with parchment paper or lightly grease it.
In a medium saucepan over medium heat, combine sugar, butter, and evaporated milk.
Bring mixture to a rolling boil, stirring constantly. Continue boiling for about 5 minutes, stirring continuously to prevent burning.
Remove from heat and immediately stir in chocolate chips until melted and smooth.
Stir in marshmallow crème until fully incorporated.
Add vanilla extract and nuts, if using, and stir to combine.
Pour the fudge mixture into the prepared pan, smoothing the top with a spatula.
Allow fudge to cool at room temperature for 2 hours, then refrigerate for at least 1 hour to set.
Lift fudge from pan using parchment paper, cut into small squares, and serve.

Store fudge in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks.
For a softer fudge, reduce boiling time to 4 minutes.
Add-ins: sprinkle sea salt on top, or swirl in white chocolate before it sets.
Let the mixture cool slightly before stirring marshmallow crème to prevent it from becoming too runny.