This recipe makes 7 pounds of chocolate fudge, hence the name. It will last, covered at room temperature, for 2 weeks. I love this recipe because it makes enough to enjoy, share and enjoy some more.

7 Pound Chocolate Fudge

16 oz Marshmallow Fluff
10 oz evaporated milk
1 stick unsalted butter
5 cups white granulated sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
4 cups semi-sweet chocolate chips

Spray 2 9-inch square pans with non-stick cooking spray.

Combine together the Marshmallow Fluff, evaporated milk, unsalted butter, white granulated sugar and salt in a large pot over medium high heat.

Gently stir everything together and wait for the ingredients to melt together.

Once melted, stir constantly until the mixture starts to boil – not bubble. Once at a boil, stir constantly for about 5 minutes. You want to get to the soft ball stage at this point. Once at the soft ball stage, remove from the heat and add in the pure vanilla extract and gently stir together.

Beat in the semi-sweet chocolate chips.

Carefully pour the fudge evenly between the 2 prepared pans and smooth out the tops.

Allow to cool at room temperature before enjoying. Keep tightly wrapped at room temperature.