A dear old southern friend gave me this easy fudge recipe years ago. I decided to try it out last week after another, more difficult, recipe failed and turned into a slightly grainy runny chocolate fudge sauce which will be ideal for ice cream/dessert topping.
1 14 oz. can evaporated milk
1 lb. Hershey’s milk chocolate bar broken into pieces *I used Trader Joe’s Pound Plus milk chocolate bar broken into pieces while estimating a pound
2 cups chopped nuts *I skipped this
41/2 cups sugar *I used 4 cups
1/2 cup butter
2 (6 oz.) packages semi sweet chocolate chips *I used Trader Joe’s Pound Plus dark chocolate broken into pieces and estimated 12 oz.
1 pint marshmallow cream (I used Toonie Moonie, a GMO free fluff)
1 tsp. vanilla extract
Boil milk, sugar, and butter. Add to marshmallow cream in large cooking pan and bring to a boil over low heat. Boil for 41/2 minutes while stirring constantly. Add vanilla extract. Pour over broken pieces of milk and dark chocolate in a separate mixing bowl. Add nuts and thoroughly mix. Spread into a buttered 15×10 glass dish with an off set spatula. I used a 9×13 dish which worked fine. Let cool completely. Cut into bite size pieces. May be wrapped individually and can be stored in the refrigerator for a few weeks or frozen indefinately. Makes 5 pounds. Modified recipe from: ACPC Cookbook: Feeding the Flock from CM