The Humpherys Family

Creamy Chocolate Fudge

Recipe Added:  12/2/2011 
1 16oz Hershey's chocolate bar, chopped or
1 12-oz pkg milk chocolate chips
2 12-oz pks semisweet chocolate chips
1 7-oz jar marshmallow creme
4½ cups sugar
1 5-oz can evaporated milk
11 Tbsp butter
1 tsp vanilla
1 1/2 cups walnuts or pecans, chopped
Line a 9x13 pan with foil or parchment paper and lightly grease. Place the chocolate chips and marshmallow creme in a large bowl. In a medium saucepan, combine the sugar, evaporated milk and butter, and stir until the sugar and butter are melted. Bring to a rolling boil and boil for 4½ minutes. Immediately remove from the heat and pour over the chocolate, chocolate chips and marshmallow creme. Quickly stir until all of the chocolate is melted and the mixture is smooth. Stir in nuts and vanilla.

Pour the mixture into the prepared pan and spread into an even layer. Cool at room temperature until set, about 2 hours. The fudge can be stored in an airtight container at room temperature or in the refrigerator for up to 1 month.

Optional Mix-Ins, Toppings, and Changes:
-Use peppermint marshmallows and top with chopped Andes mints for peppermint fudge
-Use 1/2 chocolate chips and 1/2 peanut butter chips (in 2 separate bowls) and then swirl together for peanut butter fudge.
-Top with chopped walnuts or pecans and marshmallows for rocky road fudge
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