Start by lining your 9x9 inch baking pan with parchment paper. Leave some overhang on the sides to make it easier to lift the fudge out later.
In a large saucepan, add the 3/4 cup of butter and melt it over medium heat. Stir occasionally to ensure it doesn’t burn.
Once the butter is completely melted, add the 3 cups of granulated sugar and 2/3 cup of evaporated milk. Stir well until the mixture is fully combined.
Increase the heat to medium-high and bring the mixture to a rolling boil. Allow it to boil for about 5 minutes while stirring constantly. Be careful not to let it stick to the bottom of the pan!
After boiling, remove the saucepan from the heat and stir in the 12 oz. of semi-sweet chocolate chips. Keep stirring until all the chocolate is melted and the mixture is smooth.
Next, add the 7 oz. of Jet-Puffed marshmallow creme to the chocolate mixture. Stir until the creme is fully incorporated and the fudge is creamy.
Carefully pour the fudge mixture into your prepared baking pan, spreading it out evenly with a spatula.
Allow the fudge to cool at room temperature for about 2 hours, or until it is completely set. Once set, lift the fudge out using the parchment paper and cut it into squares.
