Creamy Milk Chocolate Fudge
Submitted by Carmen
No-bake milk chocolate fudge made with two kinds of chocolate chips, marshmallows, and sweetened condensed milk. Silky, rich, and ready to slice in just 2 hours of chill time.
YIELD
2 poundsPREP
20 minCOOK
20 minREADY
40 minIf you want fudge that melts on your tongue and doesn’t require a candy thermometer, this is your recipe.
Two kinds of chocolate chips (milk and semi-sweet) get melted down with sweetened condensed milk and miniature marshmallows into a thick, glossy mixture that sets up into pure velvet.
A handful of chopped nuts and a splash of vanilla round it all out.
No boiling, no fussing, no stress. Just melt, stir, chill, and slice.
Chef Tips
- Use a heavy-bottomed saucepan and keep the heat low. Chocolate scorches fast and there’s no coming back from that.
- Walnuts or pecans work equally well here. Toast them first for extra depth.
- Line your pan with waxed paper or parchment so the fudge lifts right out for clean squares.
- Store at room temperature for the creamiest texture. Refrigerating makes it firm and a bit chalky.
Ingredients
Directions
Line a 8-or 9-inch square baking pan with waxed paper.
In heavy, medium-sized saucepan, over low heat, melt all chips, with sweetened condensed milk, marshmallows and salt; stir until smooth and well blended.
Remove from heat, stir in nuts and vanilla.
Spread evenly into prepared pan.
Chill 2 hours, or until firm.
Turn fudge onto cutting board, peel off paper and cut into squares.
Store loosely covered at room temperature.
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