Why did it take me so many years to realize that MILK CHOCOLATE is a MUCH BETTER choice for fudge than SEMI-SWEET CHOCOLATE? The texture is smoother. The taste is richer. There’s a time and place for all types of chocolate. This doesn’t affect my opinion on other uses of semi-sweet chocolate. For example, who doesn’t like your basic chocolate chip cookie with semi-sweet chips? I guess I’ll have to make up for past indiscretions by making more of this fudge.
I used the standard Nestle recipe and simply substituted milk chocolate chips for semi-sweet.
1 1/2 c sugar
2/3 c evaporated milk
2 Tbls butter
1/4 tsp salt
2 c mini marshmallows
1 1/2 c MILK CHOCOLATE CHIPS
1 tsp vanilla
Line an 8-inch square baking pan with foil
Combine sugar, evaporated milk, butter and salt in medium, heavy duty saucepan. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chips, and vanilla. Stir vigorously for 1 minute or until fully combined. Pour into prepared baking pan. Refrigerate for 1 hour or until firm.
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3 thoughts on “Milk Chocolate Fudge – SO MUCH BETTER than semi-sweet”
Oh my goodness! You just live life to the fullest. Good on you!
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