Total Time
8mins
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.

Ingredients Nutrition

Directions

  1. Mix sugar and Carnation evaporated milk in a large heavy pan and stir.
  2. Boil exactly 8 minutes, stirring all the time.
  3. In large bowl, put milk chocolate chips and butter (cut butter in small pieces so they will melt quicker), vanilla and nuts.
  4. Pour boiling mixture over these and mix well with electric mixer.
  5. Pour into buttered 9x13 inch pan.
  6. Refrigerate to cool at least 4 hours.
  7. Store in tight container in cool place.
  8. This fudge stays cream and tastes like Fannie Mae's.

Reviews

(5)
Most Helpful

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.

M8R-1jaely March 13, 2014

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.

Make It Easy! December 19, 2004

I followed the recipe exactly and this turned out wonderful!!!!!!!

Lindalou23 October 24, 2004

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