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Best Milk Chocolate Fudge

Updated on December 30, 2022
cygnetbrown profile image

Cygnet Brown is a high school and middle school substitute teacher. She is the author of fourteen books and a long-time gardener.

Homemade fudge so good that it tastes like it came from a high end candy store.
Homemade fudge so good that it tastes like it came from a high end candy store.

Make Your Own Fudge As Good as Fudge from a High End Candy Store

Have you ever tried to make homemade fudge only to have it turn out to be an ooey gooey mess? I have tried many fudge recipes in the past, and many of them have failed to set up. It is no wonder fudge costs so much!.

This recipe, however always works for me and it is so simple for me to make. This fudge is so simple and so rich, that my family and friends will think I bought it at a high-end candy store. Of course, they know better. They know that I am too cheap to pay what good quality fudge costs.

I love taking this fudge to family events because I have relatives asking me to bring this fudge every time. I love sharing this with them. You'll love sharing it with your friends and family as well.


Cook Time

Prep time: 10 min
Ready in: 10 min
Yields: 2 pounds

Ingredients

  • 2/3 cup butter
  • 3 cups granulated white sugar
  • 2/3 cup evaporated milk
  • 1 (11-12 oz) package milk chocolate chocolate chips
  • 1 (7 oz) container marshmallow cream
  • 1 teaspoon vanilla extract

Instructions

  1. Grease 9x13 inch cake pan
  2. In a heavy 3 quart saucepan, combine butter, sugar and evaporated milk. Bring mixture to boil on medium heat, stirring constantly
  3. Cook over medium heat for 5 minutes or until mixture reaches 230 degrees using a candy thermometer or until mixture reaches soft ball stage
  4. Remove from heat, stir in chocolate chips until well mixed
  5. Stir in remaining ingredients and blend well,
  6. Spread fudge into prepared greased pan
  7. Cool to Room Temperature
  8. Cut into squares
In this fudge, I substituted the milk chocolate chips with butterscotch chips then covered with finely chopped pecans.
In this fudge, I substituted the milk chocolate chips with butterscotch chips then covered with finely chopped pecans.

Alternate Flavors

Once you have tried the milk chocolate chip, you can experiment with other flavors.

Add nuts to add a crunch to the texture. Try adding 1/2 cup of walnuts to the recipe.

Replace the milk chocolate chips with semi-sweet chocolate chips for a richer chocolate flavor.

During the Christmas holiday, replace the milk chocolate chips with peppermint chip or use half milk chocolate and half peppermint.

An alternative is to use half white chocolate and half peppermint chip.

Replace the milk chocolate chips with

Replace milk chocolate chips with white chocolate and add 1/2 cup of almonds or macadamia nuts.

If you love butterscotch, try replacing the chocolate chips with butterscotch chips and adding 1/2 cup of pecans.

Love peanut butter? Replace half of the milk chocolate chip with peanut butter chips.

You also might like to try some of the different flavors of almond bark in place of the milk chocolate chips. By chopping up 12 ounces of almond bark and adding in place of the chocolate chips.

The flavor possibilities are only limited by your imagination.

How did you enjoy our recipe?

5 stars from 1 rating of Milk Chocolate Fudge

Alternate Ingredients

If you don't have some of the ingredients suggested, here are some perfect substitutes:

Instead of 7 ounces of marshmallow cream, use 2 cups of mini marshmallows

Instead of evaporated milk, use an equal amount of half and half

Use equal amounts of mini-chips instead of regular-size chocolate chips

Use margarine instead of butter

Sprinkle on Toppings

Don't limit yourself to plain fudge either. Liven it up with various toppings. Here are a few suggestions:

  • Nuts-almonds, pecans, or walnuts
  • Chopped-up Heath bar
  • Colored sprinkles (I like to use red on milk chocolate for added color)
  • Chopped-up candy cane
  • Cinnamon hearts


This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2013 Cygnet Brown

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