Chocolate Peanut Butter Fudge

Butter a 13×9 baking dish, and set aside. Or, you can line the baking dish with foil, leaving a good amount hanging over the edge. Spray foil with cooking spray. That way you can lift the entire block of fudge out easily at the end.

Combine sugar, butter and evaporated milk in large Dutch oven or heavy-bottomed saucepan. Choose a pan larger than you think you need, as this stuff will be foaming up and bubbling away as you go. Stir to combine, and cook over medium low heat, stirring frequently, until butter is melted and sugar has dissolved. Raise heat to medium, stirring all the while, until mixture has come to a boil. Stop stirring, and allow to boil for a full 5 minutes. The mixture will go from creamy white to a light golden brown at the end.

Remove from heat. Stir in chocolate chips until melted. Add marshmallow fluff, peanut butter and vanilla, and stir vigorously until mixture is completely combined and smooth. Turn into prepared pan. Use a spatula to level it out, and sprinkle lightly with sea salt.

Allow to cool completely, cut into small squares, and serve. This makes about 3 pounds of fudge.