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Milk Chocolate Fudge

Yield

2 pounds

Ingredients

1 1/2 cups granulated sugar
2/3 cup (5 ounce) evaporated milk
2 tablespoons butter
1 1/2 cups miniature marshmallows
1 (12 ounce) package milk chocolate chips
1/2 cup nuts, chopped, toasted* (optional)
1 teaspoon vanilla extract

Directions

Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.

In a heavy medium saucepan, combine sugar, evaporated milk and butter. Cook over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, for 5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, nuts, if desired, and vanilla, stirring until marshmallows are melted. Pour into prepared pan.

Refrigerate until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.

Additional Information

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.

Storage

Store tightly covered in a cool place.

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