Chocolate Marshmallow Fudge

Combine evaporated milk, butter, and sugar in a large heavy-bottomed saucepan over medium heat, stirring constantly until the mixture comes to a full rolling boil.

Continue boiling while stirring constantly for exactly 5 minutes to reach the proper consistency and prevent burning.

Remove the saucepan from heat and immediately stir in the chocolate pieces until completely melted and smooth.

Add the marshmallow cream and fold it into the chocolate mixture gently but thoroughly until fully incorporated and no streaks remain.

Allow the fudge to cool at room temperature for at least 2-3 hours until completely set and firm to the touch.

Cut the fudge into squares using a sharp knife, wiping the blade between cuts for clean edges.

Store the finished fudge in an airtight container at room temperature, separating layers with parchment paper to prevent sticking.