Double-Decker Marshmallow Fudge

Line a 9x13-inch cake pan with aluminum foil, ensuring the foil extends over the edges for easy removal. Coat the foil generously with cooking spray. (Prep time: 5 minutes)

In a medium saucepan over medium heat, melt the butter. Stir in the sweetened condensed milk until well combined. Add the chocolate chips and stir continuously until the chocolate is completely melted and the mixture is smooth. (Cook time: 5-10 minutes)

Pour the melted chocolate mixture into the prepared pan, spreading it evenly with a spatula coated with cooking spray. Refrigerate the fudge layer until firm and set, approximately 2 hours.

In a medium bowl, combine 1/2 cup of cold water with the unflavored gelatin. Let it stand until the gelatin begins to thicken, about 15 minutes.

In a separate saucepan, combine the granulated sugar and 1/2 cup of water over medium heat. Stir until the sugar is completely dissolved. (Cook time: 5-8 minutes).

Bring the sugar mixture to a boil and cook until it reaches 240 degrees F (116 degrees C) on a candy thermometer. This should take approximately 2-3 minutes. Remove from heat immediately.

Slowly pour the hot sugar mixture into the gelatin mixture while simultaneously beating with an electric mixer on low speed. Gradually increase the speed to high and continue beating until the marshmallow batter becomes very thick and glossy, but not stiff. (Mixing time: 10-15 minutes)

Pour the marshmallow batter evenly over the chilled fudge layer, smoothing the surface with a spatula coated with cooking spray. Allow the fudge to sit uncovered at room temperature until the marshmallow layer is completely set, which may take around 6 hours.

Dust the top of the marshmallow layer generously with most of the confectioners' sugar. Refrigerate the Double-Decker Marshmallow Fudge for at least 2 hours to ensure it is fully set.

Lift the fudge out of the pan using the edges of the foil and place it on a large cutting board. Dip a large knife in the remaining confectioners' sugar and slice the fudge into 1 1/2-inch squares, dipping the knife in the sugar after each slice to prevent sticking. Enjoy!