This is another one of those recipes that has endured years and years of Christmases in our family, however this one has always been my Dad’s thing. I can remember having to stand on a step-stool in order to see over the edge of the stove so that I could help.
In the years since my husband has been around (which is actually quite a few Christmases in itself!), it has become one of his favorite Christmas treats. I can’t blame him. Out of all the different kinds of fudge that I’ve tried, this one is definitely my favorite. We had some trouble finding marshmallow creme this year and actually drove around to three different grocery stores to find it. The fudge is worth it.
The recipe that we use is based of the fantasy fudge recipe that is listed on the back of the container of Kraft marshmallow creme. Our main swap is that we always use milk chocolate chips instead of semi-sweet or dark chips, and that is exactly the reason that I love it so much. The other modification is in cooking time. We never use a candy thermometer, so we usually just cook it for 5-6 minutes instead of the 4 listed on the can. Enjoy!
Dad’s Milk Chocolate Fudge
Adapted from Kraft Fantasy Fudge
3/4 c. (1-1/2 sticks) butter
3 c. sugar
2/3 c. (5oz can) evaporated milk
1 (12oz) pkg. milk chocolate chips
1 (7oz) jar marshmallow creme
1 tsp. vanilla extract
Grease a 9×13-inch pan with non-stick spray and set aside.
Combine butter, sugar, and evaporated milk in a 2-1/2 quart saucepan; bring to a full rolling boil, stirring constantly. Boil for 5-6 minutes while continuing to stir. Remove from the heat and stir in the marshmallow creme and chocolate chips. Mix in the vanilla.
Pour into the prepared pan. Cool and cut into squares.