Spray a silicone mold with just a bit of non-stick spray. Or use an 8 inch square baking pan lined with parchment paper.

Pull out a good quality, heavyduty saucepan and pop it on the stove.

Add the sugar, evaporated milk, butter and salt to the saucepan, and turn the heat on medium (or medium-low if you're new to fudge, you can increase the temperature as you go and get the hang of it, it's easy, I promise).

Give it a stir and allow it to come to a full rolling boil, stir it constantly to keep it moving.

Boil it for about 4 to 5 minutes; adjust heat as needed to keep the bubbles coming. Now remove it from the heat (turn your burner off).

Stir in the marshmallow fluff, chocolate chips, vanilla and food colouring. Stir like mad until it's smooth, about a minute or so.

Pour the mixture into the candy mold, or baking pan. If using the mold you can take the back side of a knife anddrag that across the top to smooth out what will become the bottom of the fudge later. Scrape off excess. If you need help pressing it into the mold you can use your hands, or spray the back of a spoon with non-stick spray and then use that side to press the mixturedown until it fills the mold evenly.

Place in the fridge for at least 2 hours, or until firm.

Remove from the fridge once it's set up. If you used the mold you can now invert it over a cutting board and give the mold a tap or a squeeze to help each piece out. You can also use adull knife to pull them out.

If you used the pan, use the parchment overhang to help pull the fudge out of the pan. Place on cutting board and cut into bite size squares with a sharp knife.

Serve with a big old red velvet loving smile!