NOTE: To those who think it's too sweet so they cut back on the sugar then wonder why it comes out soupy, be aware that in fudge sugar is a structural element. It's the process of heating the sugar that makes fudge solidify later on. Fudge, by its very nature, is very, very sweet. If you don't like sweet candy, make something else - don't complain about the recipe. That said...Excellent fudge, smooth as silk. I've been making fudge for over 40 years. Thought I'd tried every possible combination, but this is the very first time I've seen one that actually cooked the marshmallow fluff. Normally it doesn't go in until after the butter, sugar and milk are cooked, at the same time the chocolate is added. There are some distinct advantages of this recipe, most notably that the cooking is timed, rendering it possible to make without a candy thermometer. No need to watch that thermometer for what seems an interminable length of time while the mercury rises soooo slowly. I had trouble with the result being crumbly the first time I tried it. I couldn't get out of my mind all the glowing reviews praising the creaminess, and figured I must have done something wrong. The only thing that could have accounted for such a big difference was my fluff, which was a store brand. So I tried this again today with the REAL marshmallow fluff. SUCCESS! Another second for using only the branded Marshmallow Fluff. This time the result was perfectly, unbelievably creamy.
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