Prep 0 mins
Cook 8 mins
I got this from school when the teachers had their Christmas Potluck Party. This is a favorite of anyone who makes it. I put that it serve 24 but this fudge is very rich and should be cut in small piece, I cut mine about the size of a caramel, you will have more than 24 depending on how you cut them.
- 4 1⁄2 cups sugar
- 1 cup unsalted butter (no substitude)
- 1 can Carnation Evaporated Milk
- 2 teaspoons vanilla
- 2 (12 ounce) bags milk chocolate chips
- 1 cup chopped nuts (optional)
- Mix sugar and Carnation evaporated milk in a large heavy pan and stir.
- Boil exactly 8 minutes, stirring all the time.
- In large bowl, put milk chocolate chips and butter (cut butter in small pieces so they will melt quicker), vanilla and nuts.
- Pour boiling mixture over these and mix well with electric mixer.
- Pour into buttered 9x13 inch pan.
- Refrigerate to cool at least 4 hours.
- Store in tight container in cool place.
- This fudge stays cream and tastes like Fannie Mae's.
I was intrigued with the idea of not cooking the butter with the milk and sugar as I've never made fudge that way before so I tried a half-recipe... yuck. Not only did the butter try to separate out of the fudge when I poured it into the pan to cool, but the milk/sugar mixture curdled a bit. Yuck. Then I made another half-recipe that put the butter in the pan with the milk and sugar like I grew up doing and did everything the same otherwise. Perfect! No curdling, no separation, just good yummy fudge! I rated 5 stars for a tasty recipe less 2 stars for needing to make critical changes to get a good result.
I'm not a fan of this type of fudge ... it's more of a candy than a creamy fudge. Dry and doesn't cut very well. I prefer the recipes that are mainly chocolate, not mainly sugar.
I followed the recipe exactly and this turned out wonderful!!!!!!!