Wednesday, December 7, 2011

Milk Chocolate Fudge

This recipe is the best I have ever had for fudge! It is my mom's and it is so creamy and smooth and stays that way. Most fudge I have had gets kinda hard after a little, but this is just so soft! You will love it!

4 cups sugar
2 5 1/3 oz. cans (1 1/3 c. total) evaporated milk
1 cup butter
12 ounce package (2 cups) milk chocolate chips
1-7 ounce jar marshmallow creme
1 t. vanilla

Line a 9 by 13 pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. Butter the sides of a heavy 3 qt. saucepan. In the saucepan combine sugar, evaporated milk and the butter. Cook to soft ball stage (236 degrees). Remove from heat. Add chocolate chips, marshmallow creme, and vanilla. Stir until well blended and chocolate is melted. Quickly turn into prepared pan. Refrigerate.

Get some self control, quick!!


Mary Sullivan Frasier said...

Looks yummy! The Mr can't stand fudge that gets dry and crystally. (is that even a word? LOL) I'll definitely have to give this one a try!

Newly following from What's Cooking Wednesday! Thanks for sharing this!

~Mrs B

Dora said...

This is "Mom." When you are making this fudge be sure to NOT scrape the sides of the pan during cooking or pouring into the 9x13" pan. This will make your fudge turn out grainy. You may feel like you are being wasteful, but just consider it a way to sample while the rest of the fudge is cooling!

Jutta Lenihan said...

This looks like my kind of fudge, that I love to eat!
Thank you so much for sharing this at Wednesday Extravaganza! Voting is today :)
Hope to see you there again next week!



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