Prepare the Pan: Line a 9×13-inch baking pan with foil or parchment paper, leaving some overhang on the sides for easy removal. Grease the lining lightly.
Heat Ingredients: In a large saucepan over medium heat, combine the granulated sugar, butter, and evaporated milk. Stir constantly until the mixture comes to a full rolling boil.
Boil: Continue to boil the mixture for about 4-5 minutes, stirring constantly to prevent burning. The mixture should reach about 234°F (112°C) on a candy thermometer.
Remove from Heat: Remove the saucepan from heat. Immediately stir in the chocolate chips, marshmallow creme, and vanilla extract. Keep stirring until everything is melted and the mixture is smooth.
Add Nuts (Optional): If using, fold in the chopped nuts until evenly distributed.
Pour and Cool: Pour the fudge mixture into the prepared baking pan, spreading it out evenly. Let it cool at room temperature until set. For quicker setting, you can place the pan in the refrigerator.
Cut and Serve: Once the fudge is set, lift it out of the pan using the overhang. Cut into squares and enjoy your rich, creamy homemade fudge!
BEEF RENDANG PIE
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