This is a family favorite and I am always getting requests from family and friends for this yummy treat! It is easily adapted to make other flavors that will be listed at the bottom of the page.
Milk Chocolate Fudge
- 1 1/2 cup sugar
- 2/3 cup evaporated milk
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 7-ounce jar of marshmallow creme
- 1 1/2 cup milk chocolate chips
- 1/2 cup chopped nuts, optional
- 1 teaspoon vanilla
Line 8 x 8 pan with wax paper.
Combine marshmallow creme, sugar, milk, butter, and salt over medium heat.
Bring to a full boil. Boil five minutes, stirring constantly.
Working quickly, remove from heat and stir in chocolate chips. Stir until melted and smooth.
Fold in nuts and vanilla.
Pour into lined pan and chill for two hours.
Cut into 2-inch pieces and store in airtight containers.
Note: Can also be poured into cupcake liners for individual servings.
Replace chocolate chips with one cup butterscotch chips and half a cup white chocolate chips. Add half a cup chopped pecans.
Replace chocolate chips with white chocolate chips. Stir in 1/2 – 1 c. crushed oreos or other cookie.
Substitute peanut butter chips for chocolate chips. Use peanuts, if desired.
Use white chocolate chips. Omit vanilla and use 1/2 teaspoon peppermint extract. Use 1/2 cup crushed peppermint candies or crushed candy canes.
Use white chocolate chips. Omit vanilla.
In a separate bowl put 1 cup chocolate chips and 1-2 Tablespoons of red food coloring and 1/2 t. Vanilla.
After adding the white chips pour half of the mixture into the bowl with the chocolate chips and stir until mixed well.
Drop by spoonfuls into a greased pan. Then drop the white mixture in the pan.
Gently tap/shake your pan to remove air bubbles and then use a butter knife to swirl the two flavors together.
Let cool and enjoy!
Optional: Add 1 t. Cream cheese flavoring to the remaining white chocolate mixture.
Use white chocolate chips in place of the chocolate chips.