My fudge is virtually foolproof and so creamy you won’t believe it. I’ve searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.
—BARB MILLER OAKDALE, MN
PREP: 15 MIN. • COOK: 10 MIN. + COOLING • MAKES: 5 3/4 POUNDS (96 PIECES)
4 1/2 cups sugar
1 can (12 ounces) evaporated milk
1/2 cup butter, cubed
2 packages (11 1/2 ounces each) milk chocolate chips
4 1/2 cups miniature marshmallows
2 ounces unsweetened chocolate, chopped
3 cups chopped walnuts, toasted
2 teaspoons vanilla extract
4 ounces white baking chocolate, melted
1. Line a 13x9-in. pan with foil; coat with cooking spray.
2. In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat.
3. Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into the prepared pan. Drizzle with melted white baking chocolate; cool completely.
4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.
NOTE To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.