Method & Step-by-Step Instructions
1. Preparation is Key:
Line the 9×13 inch pan with parchment paper or foil,leaving an overhang on two sides for easy removal. Lightly butter the paper. Have all ingredients measured and ready to go (this is a mise en place essential, as the process moves quickly).
2. The Boiling Foundation:
In the heavy-bottomed saucepan,combine the sugar, butter, and evaporated milk. Place over medium-high heat and bring to a full, rolling boil, stirring constantly to prevent scorching. Once boiling, set a timer and continue to boil for exactly 5 minutes, stirring continuously.
3. The Fluff & Chocolate Fusion:
Remove the pan from heat immediately.Quickly add the entire jar of marshmallow creme, the package of chocolate chips, the vanilla extract, and the pinch of salt. Stir vigorously and continuously until the chocolate is completely melted and the mixture is smooth, glossy, and uniform.
4. The Nutty Finale:
Fold in the toasted chopped pecans until evenly distributed.
5. Setting to Perfection:
Immediately pour the hot fudge mixture into the prepared pan.Use a spatula to spread it into an even layer. Let it cool at room temperature for about 30 minutes, then transfer to the refrigerator to set completely for at least 2 hours, or until firm.
6. The Grand Finale – Cutting & Serving:
Using the parchment overhang,lift the entire slab of fudge onto a cutting board. Use a large, sharp knife to cut into 1-inch squares. For clean cuts, wipe the knife with a hot, damp cloth between slices.
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