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
  1. Combine sugar and milk in a 2-1/2 quart non-stick saucepan.
  2. Add butter and heat to a rolling boil.
  3. Reduce heat to medium and continue boiling for exactly 5 minutes.
  4. While the mixture is boiling, combine marshmallow cream and vanilla in a mixing bowl.
  5. Mix on low for 30 seconds.
  6. Remove sugar mixture from heat and add broken chocolate pieces one or two at a time--stirring until completely melted.
  7. Add to marshmallow and mix on medium for 2 minutes scraping the side and bottom as needed.
  8. Pour into lightly buttered 9 x 13 pan.
  9. Keep tightly covered with foil.
Recipe by Gracious Rain at