Milk Chocolate Fudge

Milk Chocolate Fudge

Milk Chocolate Fudge

Look no further for a great Milk Chocolate Fudge Recipe.  This recipe is not difficult to prepare, requires no candy thermometer and is a creamy mild fudge that is loved by all.  Our family knows Christmas means FUDGE!

  • 3/4 c evaporated milk
  • 1/4 c (1/2 stick) butter
  • 2 1/4 c granulated sugar
  • 1 3/4 c (7 0z. jar) marshmallow creme
  • 2 c (11/5 oz. pkg.) Hershey’s milk chocolate chips
  • 1 t vanilla extract
  • 1 c chopped nuts (optional)

Line 9 inch square pan with foil.  In heavy 3-qt saucepan, combine evaporated milk, butter, sugar, and marshmallow creme.  Cook over medium heat, stirring constantly, until mixture comes to a full, rolling boil. Continue boiling and stir constantly for exactly 5 minutes.  Remove from heat.  Immediately add chocolate chips and vanilla, stirring until smooth.  Stir in nuts, if desired.  Pour into prepared pan.  Refrigerate a minimum of 2 hours up to overnight.  If chilled overnight, remove from refrigerator for about 30 minutes before cutting.  Remove fudge from pan, place on cutting board.  Peel off  foil; cut into squares.  Note:  For best results, do not double this recipe.

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