Prepare a 9x13 inch baking pan by lining with parchment paper.

In a large saucepan over medium heat, combine the sugar, butter and evaporated milk stirring constantly until mixture begins to boil. 

Once the mixture is at a boil, set the timer for 5 minutes and continue to stir constantly. 

Remove from the heat and stir in the chocolate chips, marshmallow cream and vanilla extract until well combined and smooth. 

Pour into prepared baking pan and let the fudge set for at least 2-3 hours. 

When it is time to slice the fudge, lift the entire block by using the edges of the parchment paper. Cut into small pieces and serve.

Stirring constantly helps prevent the sugars from crystalizing, which will make your fudge grainy. It’s important to stir constantly.

To cut fudge as cleanly as possible, heat a knife in hot water. Dry the knife, slice and wipe the knife before each new slice. 

Fudge should be stored at room temperature, covered and can keep for a few days.