Creamy Chocolate Fudge
Adapted from the Kraft fudge recipe, this super easy Creamy Chocolate Fudge takes just minutes to make and is a seriously delicious, lusciously creamy, no-fail fudge! My brother-in-law, Larry Calloway, made twenty or thirty batches of this fudge every Christmas for years before his untimely demise.
Recipe makes 48 servings
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.