Start by lining a 9×9 square baking dish with a piece of parchment paper that’s long enough that the ends stick out over the sides.
Heat a medium saucepan on the stove over low heat and add the chocolate chips, butter, and sweetened condensed milk into the pan, making sure to stir regularly so the chocolate on the bottom doesn’t burn. Stir until melted completely.
14 oz sweetened condensed milk, 2 cups semi-sweet chocolate chips, 1/4 cup unsalted butter
Add the vanilla extract and stir until creamy.
1 tsp vanilla extract
Fold in the marshmallow creme then remove from heat.
1/4 cup marshmallow creme
Once removed from heat, fold in 1 cup mini marshmallows and 3/4 cup of the chopped cashews. Stir until well mixed.
1 1/2 cups miniature marshamallows, 1 cup cashews
Pour fudge mixture into prepared baking pan. Smooth into one even layer using a silicone spatula.
Sprinkle remaining mini marshmallows and chopped cashews onto fudge and press down gently with spatula or a clean hand.
Place fudge in the fridge to chill for 4 to 6 hours or until it's completely set.
Lift out of the baking dish using the parchment paper and cut into small squares using a sharp knife. Serve and enjoy immediately.
Notes
Heat a medium saucepan on the stove over low heat and add the chocolate chips, butter, and sweetened condensed milk into the pan, making sure to stir regularly so the chocolate on the bottom doesn’t burn.Store fudge in an airtight container at room temperature for up to two weeks. Storing in an airtight container will help the fudge from drying out.Wrap fudge in plastic wrap and place in a freezer safe bag and freeze for up to six months. To thaw, just remove however many small squares of fudge you’d like and let them sit out until they come to room temperature. The texture won’t be quite the same as the fresh fudge, but they’ll still be delicious.