16ouncesmilk chocolate You can use two 8 ounce chocolate bars or 16 ounce of milk chocolate chips.
24ouncessemi sweet chocolate chips
½ cupbutter
8ouncesmarshmallow fluff
4 ½cupssugar
12ouncesevaporated milk
1 cupchopped walnutsoptional
Instructions
In a large bowl, combine the chocolates, butter and marshmallow fluff. Set aside.
In a large saucepan, combine the evaporated milk and sugar. Heat on medium heat to a rolling boil, stirring constantly. Once the mixture comes to a rolling boil, set your timer for four minutes continuing to stir constantly.
Once time is up, pour the boiling mixture over the chocolate, butter and marshmallow fluff. Stir until smooth. Fold in walnuts if using.
Pour the fudge mixture into a greased 9x13 inch pan. Cover the pan and refrigerate for several hours or overnight until fudge is set. Slice into pieces.
Notes
Fudge can be stored in an airtight container at room temperature for up to one week. The fudge can also be stored in the refrigerator for several weeks or in the freezer for up to three months. For substitutions for making this a dairy free fudge recipe, see notes in the post for ingredients to use.