This recipe makes about five pounds of fudge, so you'll have plenty to share and still have some left for yourself. The melt in your mouth fudge goodness will knock their socks off.
In large (7-8 quart) stock pot, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly eight minutes. (Mixture will reach about 210ºF.) Pour hot mixture over ingredients in bowl.
4 ½ cups granulated sugar, 12 oz evaporated milk
Stir until well mixed and the butter and marshmallow fluff is well-melted, then beat with an electric mixer until fudge begins to hold its shape. Beat in vanilla. Stir in nuts if you like them.
2 tablespoons vanilla extract, 1 - 2 cups walnuts
Pour fudge into a buttered 13″ x 9″ pan and refrigerate until solid.
When the fudge is ready to cut, use the parchment paper to help lift the slab out of the pan and turn it out onto a cutting board for easy cutting.
Notes
I use a 13″ x 9″ plus an 8″ x 8″ pan – using only the one makes a really deep fudge; too deep for me.
The fudge "holds its shape" when ridges and bumps remain on the surface of the chocolate when you lift the mixer away.
Using coarse sugar may result in undissolved sugar bits in the fudge.