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–+ servings
Milk Chocolate Halloween Fudge Recipe

Milk Chocolate Halloween Fudge Recipe

Yield: 50 9x13" pan, about 50 pieces
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
A creamy milk chocolate fudge that melts in your mouth and topped with Halloween candy, no candy thermometer required.
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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.

Notes

note: If not eating right away, wrap it tightly. (I keep mine wrapped in plastic wrap and inside of a container)