Milk Chocolate Fudge – SO MUCH BETTER than semi-sweet

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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 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.

See Related Posts:

Nutella Fudge

Nutella Fudge

Peanut Butter Fudge

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3 thoughts on “Milk Chocolate Fudge – SO MUCH BETTER than semi-sweet

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