Toll House Fudge Famous
° 2 tablespoons unsalted butter, plus more, at room temperature, for brushing
°1 1/4 cups of sugar
°1 can (5 oz) evaporated milk
°1/4 t kosher salt
°1 and a quarter cup of mini marshmallows
° 9 oz bittersweet chocolate, chop (1 3/4 cups)
°1 teaspoon of pure vanilla extract
Lightly grease an 8-inch baking dish, then line with parchment paper, leaving a 2-inch overhang on either side. Grease parchment paper with a little butter.
In a medium saucepan, combine 2 tablespoons of the butter, sugar, evaporated milk, and salt. Bring to a boil over medium heat, stirring constantly, then cook for another 3 minutes, until golden and slightly thickened. Removing from heat & stirring in marshmallows until almost melt, then adding chocolate & vanilla. Stir until the chocolate and marshmallows are completely melted and the mixture is smooth. Pour into prepared bowl on top of smooth surface with spoon.
Put it in the fridge for at least two hours until it holds together. Removing parchment paper with fudge from pan & cutting to 36 squares. Fudge can be stored in the refrigerator, covered in plastic, for up to a week.