I found this recipe again in an old recipe file. I used to make it at Christmastime to give away as gifts. It uses two different types of chocolate and makes a huge amount of fudge (a 9x13" pan), so I would recommend freezing a portion of it if you are having trouble using it all up. It will keep for several months if you wrap it tightly in plastic wrap and keep it in a tightly covered container.
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Butter - for buttering the pan(s)
4 cups sugar
2 (5-oz) cans (1 1/3 cups total) evaporated milk
1 cup butter
1 (12-oz) package semisweet chocolate chips
1 (7-oz) dark chocolate or milk chocolate candy bar, cut up (I've used Hershey's milk chocolate or Hershey's Symphony milk chocolate bars)
1 (7 oz) jar marshmallow creme
1 tsp vanilla
Line a 9x13" pan with parchment paper or heavy-duty foil, extending the parchment or foil over the edges of the pan. Butter the foil and set aside.
Butter the sides of a heavy-duty 3-quart saucepan. In saucepan, combine the sugar, evaporated milk, and the 1 cup butter. Cook and stir over medium-high heat until the mixture boils. Reduce heat to medium and continue cooking and stirring for 10 minutes. Remove pan from heat and add the chocolate chips, cut up candy bar, marshmallow creme and the vanilla. Stir off the heat until chocolate has melted and mixture is combined. Beat by hand for one minute. Spread in prepared pan and score in 1-inch pieces to make it easier to cut once it has cooled down some. When the fudge has firmed up, use the parchment or foil to lift up and out of pan and onto a flat surface. Cut fudge into squares. Store in a tightly covered container in the refrigerator.
Makes 96 pieces (4 pounds)
Butter - for buttering the pan(s)
4 cups sugar
2 (5-oz) cans (1 1/3 cups total) evaporated milk
1 cup butter
1 (12-oz) package semisweet chocolate chips
1 (7-oz) dark chocolate or milk chocolate candy bar, cut up (I've used Hershey's milk chocolate or Hershey's Symphony milk chocolate bars)
1 (7 oz) jar marshmallow creme
1 tsp vanilla
Line a 9x13" pan with parchment paper or heavy-duty foil, extending the parchment or foil over the edges of the pan. Butter the foil and set aside.
Butter the sides of a heavy-duty 3-quart saucepan. In saucepan, combine the sugar, evaporated milk, and the 1 cup butter. Cook and stir over medium-high heat until the mixture boils. Reduce heat to medium and continue cooking and stirring for 10 minutes. Remove pan from heat and add the chocolate chips, cut up candy bar, marshmallow creme and the vanilla. Stir off the heat until chocolate has melted and mixture is combined. Beat by hand for one minute. Spread in prepared pan and score in 1-inch pieces to make it easier to cut once it has cooled down some. When the fudge has firmed up, use the parchment or foil to lift up and out of pan and onto a flat surface. Cut fudge into squares. Store in a tightly covered container in the refrigerator.
Makes 96 pieces (4 pounds)
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