
Warning…If you are a dark chocolate lover, or even a semi-sweet fiend, then I must tell you…keep moving on. This is not the recipe for you. However–if you love milk chocolate, soft, smooth delicate fudge…you have arrived. Clap if you’d like.
Now you may think to yourself, “Heyyy…this recipe looks a lot like Fantasy Fudge.” And you would be a little bit right. But you would also be a whole lot wrong. Many of the ingredients are the same, but a couple of things are different…vitally different. And for the milk chocolate lovers out there it makes all the difference. You must trust me on this…
Note: Don’t substitute any of the ingredients for something…not as good, unless of course, you want something…not as good.
In that case, any fudge recipe will do.
Milk Chocolate Fudge
Ingredients
3 cups sugar
3/4 cup butter (NOT margarine)
2/3 cup evaporated milk
13 oz. Symphony bar milk chocolate
7 oz Kraft Marshmallow creme
1 Tbsp vanilla
Combine sugar and milk in a 2-1/2 quart non-stick saucepan. Add butter and heat to a rolling boil. Reduce heat to medium and continue boiling for exactly 5 minutes.
While the mixture is boiling, combine marshmallow cream and vanilla in a mixing bowl. Mix on low for 30 seconds.
Remove sugar mixture from heat and add broken chocolate pieces one or two at a time–stirring until completely melted. Add to marshmallow and mix on medium for 2 minutes scraping the side and bottom as needed.
Pour into lightly buttered 9 x 13 pan. Keep tightly covered with foil.
Milk Chocolate Fudge
- 3 cups sugar
- ¾ cup butter (NOT margarine)
- ⅔ cup evaporated milk
- 13 oz. Symphony bar milk chocolate
- 7 oz Kraft Marshmallow creme
- 1 Tbsp vanilla
- Combine sugar and milk in a 2-1/2 quart non-stick saucepan.
- Add butter and heat to a rolling boil.
- Reduce heat to medium and continue boiling for exactly 5 minutes.
- While the mixture is boiling, combine marshmallow cream and vanilla in a mixing bowl.
- Mix on low for 30 seconds.
- Remove sugar mixture from heat and add broken chocolate pieces one or two at a time--stirring until completely melted.
- Add to marshmallow and mix on medium for 2 minutes scraping the side and bottom as needed.
- Pour into lightly buttered 9 x 13 pan.
- Keep tightly covered with foil.
2.1.7
If fudge starts to get dry around the edges in a few days–gather it into a large ziploc bag. It will moisten back up. It is also nice to store in the refrigerator. Tastes like a whole new treat when it’s cold.

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