In case you couldn't tell, this is my absolute favorite fudge recipe ever. The best part is that no candy thermometer is required! Hooray! I have messed up several other fudge recipes where either the sugar doesn't dissolve properly and it turns out grainy or it never sets up properly or where it turns too hard, but you don't have to worry about any of that with this recipe. There is no way you could mess it up if you follow the directions. The end result is so smooth and creamy and just melts in your mouth and I could easily eat 10 pieces of this is a row. Plus, if you put it in an airtight container and store it in the fridge, it will last for a really long time and still taste delicious.
adapted from: Barbara W.
20 oz. Hershey's® milk chocolate bars, broken into pieces
1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. (2 cubes) butter, cut into pieces- No substitutes
4 c. sugar
1 (12 oz.) can evaporated milk
2 1/2 c. mini marshmallows
4 c. frozen mini marshmallows
2 tsp. vanilla extract
1 Lb. walnuts, chopped, opt.
Place four cups of mini marshmallows into the freezer. In a large bowl, prepare broken milk chocolate bars, chocolate chips and butter pieces; set aside. In a large pan, combine sugar, evaporated milk and 2 1/2 cups mini marshmallows. Bring to a boil over medium heat while stirring constantly, then, continue to cook and stir at a light boil for 7 minutes. Remove from heat and immediately pour over the chocolate/butter mixture. With a wooden spoon, stir the mixture until the chocolate is melted and loses its shine (Don't worry if it looks separated, just keep stirring). Stir in the vanilla. Add the frozen marshmallows and walnuts. Spread into a buttered cookie sheet. Cool completely. Cut into pieces and serve. Store in an airtight plastic container.