From the time I was young, my Mom has made this fudge every year around Christmas time. It has always been one of my favorite treats, and I love how it has more of a milk chocolatey taste than other fudge recipes, due to the addition of the candy bar.
Milk Chocolate Fudge 4 cups sugar
12 oz evaporated milk
½ cup butter
3 cups miniature marshmallows
1 large (6.8 oz) Hershey’s Milk Chocolate with Almonds bar (broken in small pieces)
9 oz semisweet chocolate chips
Instructions In a large, heavy pot add sugar, evaporated milk and butter. Mix, then bring to a hard boil. Reduce heat and simmer for 8 ½ minutes. In a large bowl combine marshmallows, Hershey bar and chocolate chips. Pour cooked mixture into the bowl of chocolate and stir until well mixed and creamy. Line a 9 x 13 pan with foil then pour in the mixture. Refrigerate until set up enough to slice.
Recipe from Janeene Timothy
In a large bowl combine marshmallows, Hershey bar and chocolate chips.
In a large, heavy pot add sugar, evaporated milk and butter.
Mix, then bring to a hard boil. Reduce heat and simmer for 8 ½ minutes.
Line a 9 x 13 pan with foil.
Pour cooked mixture into the bowl of chocolate.
Stir until well mixed and creamy.
Pour the mixture into the foil lined 9 x 13 pan. Refrigerate until set up enough to slice.
Slice the fudge.
Tear off pieces of foil that are large enough for each stick of fudge.
Wrap each stick of fudge with the foil.
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