Food

Milk Chocolate Halloween Fudge Recipe

by Ali on October 25, 2014 // This post may contain affiliate links.

If you haven’t quite had your fill of Halloween candy yet, may I introduce you to my favorite fudge recipe? A creamy milk chocolate fudge that melts in your mouth and is simple to make, no candy thermometer required.

After the fudge is prepared and poured into your pan, simply garnish it with Halloween sprinkles, candy corn, and pumpkins. Be sure to read through the instructions before starting. S

Since I have done this so many times, I have a few tips in the directions. Enjoy!

Milk Chocolate Halloween Fudge Recipe

Yield: 50 9x13" pan, about 50 pieces

Prep Time: 15

Cook Time: 15

Total Time: 30

A creamy milk chocolate fudge that melts in your mouth and topped with Halloween candy, no candy thermometer required.

Print Recipe Pin Recipe

No ratings yet

Leave a Review »

Ingredients

4 cups sugar
1 large can evaporated milk 12 oz
1 cup butter
2 large Hershey Chocolate Candy Bars they are about 4.4 oz each
1 12 oz package milk chocolate chips
1 7 oz jar marshmallow cream

Instructions

Put the sugar, milk and butter into a large sauce pan.
Stir it all together over medium high heat. Bring it to a boil while you continue stirring. Once the mixture has reached a "hard boil" (this means it keeps boiling, even while you are stirring) continue cooking for 5 minutes while you stir.
Remove the pan from the heat. Stir in the Hershey Chocolate Bars, chocolate chips and marshmallow cream. Mix it well so that all the ingredients are well combined. Note: At this point I tend to add only the chips and candy bars and stir very, very well until all the chips are melted. I have even had to turn the heat back on for just a minute or two to get the last of the chips melted. Then I removed from heat and added the marshmallow cream.
Pour the fudge into a buttered 9"x13" pan.
Let the fudge set and cool for about 1 hour. After it has cooled down you can cover the pan with plastic wrap and store it in the fridge. If it still soft to the touch, simply put it in the fridge for 20 minutes before slicing. It also freezes really well.