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Million Dollar Fudge

Prep Time:

15 min

Cook Time:

6 min

Serves:

​

Level:

Beginner

About the Recipe

​

Ingredients

HAVE READY IN BOWL:

1-12-oz. package chocolate chips

2- 7 oz. Hershey bars (plus 2 more oz. from smaller bars) broken up

2-cups chopped nuts 1-7 oz. bottle marshmallow crème


PUT IN HEAVY PAN:

4½ cups white sugar 1 large can canned milk (evaporated)

½ lb. butter

Preparation

  1. Cook pan mixture to rolling boil—stirring constantly.

  2. Turn heat down to medium & boil for 6

    minutes on a low boil.

  3. Add to ingredients in bowl and stir, stir, stir.

  4. Pour in buttered pan. This

    makes a broiler pan (not quite as large as a cookie sheet) full; I put mine in a lasagna pan.

  5. The

    secret is to cook in a heavy pan. (Can also add more marshmallow crème or decrease chocolate

    from Hershey bars slightly...makes lighter or less dense fudge—also may be a little stickier.)

  6. 2 hours to cool


How to store fudge:

Keep the fudge in an air tight sealed container. Keep at room temperature after the fudge has set, but can also be kept in the fridge if desired. Will keep well for up to a week.

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