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.
- 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.
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.
Mmmmm, fudge. 🙂
And if you double the recipe–which is the only way to really do it…then, well then, you find true happiness in this life. :]
I guess I have arrived 🙂 It’s snowing my favorite kind of snow, and I am in an empty house full of fudge, and other tasty treats. Bwa ha ha!
This is the best fudge recipe on the planet. I hope that we’re the only ones talking about it because either… people are too busy to get in on the secret OR because they’ve rushed off to try it and are now over-dosing on the best fudge ever. Maybe people just aren’t as fond of typing with fudgey fingers as we must be! 😉
I’m surprised you’re able to refridgerate it! Won’t that make it dry out? It sounds delicious. Can’t wait to try it!
Oh, I know–I was surprised too–but in a ziploc bag it stays nice and moist. It’s fabulous stuff and I swear, it’s like a whole different candy when it’s cold! Try it-try it-try it!
Come have some…no, really.
We may not recognize you when we get home!
That’s ok. I picture them in a Christmas candy stupor of some kind–incoherent…happy, but incoherent.
:]
I know you said not to substitute other ingredients, however we do not have Symphony brand milk chocolate bars here in Canada. Will any good quality milk chocolate do?
Oh, yes! I was just being silly and “snooty.” We used to use Merkins or Guitaird–however you spell it. Symphony bars are made by Hershey’s. Your fudge will be fabulous!! :}
I’m sure you could use Cadbury’s Dairy milk too or Galaxy chocolate. Yum 🙂