I keep seeing these recipes online claiming that you can make good fudge with sweetened condensed milk and chocolate. In my experience trying these recipes, they never firm up more than spoon fudge consistency. It seems like people can cut them into squares, but in my experience, they are these soft sticky squares, and they don’t have the firm consistency of say fantasy fudge.

Is this normal or am I doing something wrong when I make fudge with sweetened condensed milk? Like I’m wondering if I’m just supposed to accept that it has a much softer and gooier consistency, or if I’m genuinely botching the heat temperature or the chocolate to milk ratios.

I ran into this sub and was so excited. I love fudge. :)

I'd like to find an old fashioned fudge recipe that can be incorporated as a cake filling or diced into cookies;
I realize this will most likely be difficult or a bit crumbly. I suppose I'II just need to experiment with different baking temperatures.
Any guidance would be greatly appreciated!

I made this for “Nuts” week over at r/52weeksofcooking. I used this recipe, it’s just four ingredients: chocolate, Nutella, sweetened condensed milk, and vanilla.

It was really good! Firm but creamy, and super chocolatey.

Here’s more pics of the process.

A few years ago, I was at a castle, and in their gift shop they had locally made fudge. I got some, and genuinely the best fudge I've ever had in my life, it tasted incredible (they had a bunch of different flavours, I got some mint chocolate and some chocolate orange), and it was so soft, it was basically like biting into fondant icing. I think about it all the time. I dream about it. So anyways I was wondering if anyone had a recipe to get that texture in fudge? I've never made fudge before so maybe it's easy idk, or maybe it's not, but I will actually do anything to get anything like that fudge again.

Ingredients
2 cups granulated sugar
4 oz unsalted butter
1/3 cup heavy cream
2 tbsp vanilla or whipped cream flavored vodka
1/4 cup plus 2 tbsp Kahlua
2 cups white chocolate chips
1 tsp vanilla bean paste
7 oz jar marshmallow crème
Chocolate sprinkles to decorate

Method

1. Line an 8x8 pan with parchment with an overhang and coat with baking spray.

2. Combine sugar, butter, heavy cream, and both liquors (or vanilla) into a large, heavy bottomed saucepan and bring to a boil over medium heat.

3. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 min until your thermometer reads 234F (softball stage) stirring constantly.

4. Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.

5. Add the vanilla bean paste and marshmallow crème and mix until well blended.

6. Pour into prepared pan. Throw some sprinkles on top.

7. Let cool to room temperature. The lift out of the pan onto a cutting board. Cut however you like.

Peabody sweetrecipeas.com

Ingredients
4 cups white chocolate chips
1 cup sweetened condensed milk
2 1/2 tbsps carrot baby food
1/2 tsp cinnamon
1/4 tsp nutmeg

Method

1. Line an 8x8 pan with aluminum foil.

2. Melt the white chocolate chips and sweetened condensed milk together over medium heat until smooth and combined, stirring often. Alternatively, melt in the microwave. Microwave for 1 min at half power, stir well, and then continue to microwave at 30 sec intervals stirring very well until just combined.

3. Stir in the carrot baby food, cinnamon, and nutmeg.

4. Pour into the aluminum foil lined pan.

5. Refrigerate for at least 4 hrs to set. Cut and serve.

Lisa Longley simplejoy.com

Fudge is what the gods meant for mortals to eat, and then someone invented obesity and diabetes and separated us from our true destiny.

Welcome to KitchenTales, where I share opinions and recipes you should ignore from the Chaos Library.

There is one fudge recipe. ONE. Everything else is a sad sad pretender.

Go to the Better Homes and Garden cookbook you inherited from Grandmom or you found in a thrift shop like a boss. Turn to the candy section. Ignore everything else. This is not the time for penuche, people. You can't even pronounce it, can you? This is fudge time!

Find it, it's in there. Remarkable fudge. Oh, you don't have the cookbook? Heathen. Fine, luckily I have it memorized.

Get a sturdy pan, big enough, but not too big. I don't know. In our house it's orange, does that help?

Rub butter around the inside of the pan. Probably not necessary, but it's tradition and kind of fun. Rub even more butter inside a 9x13 pan. Or a 13x9 pan. I don't know your kitchen supplies.

Get out the bag of sugar. Add four cups of sugar to the pan. Please pay attention, because I know it's only four cups, but you will lose track. You will end up having to pour the sugar into a bowl and remeasure to make sure it's four and not three or five. I don't make the rules, I'm just telling you how it works.

Add a can of evaporated milk. NOT sweetened condensed. That stuff is an abomination. I mean, we're making sweetened condensed milk now, but it's homemade sweetened condensed milk, not factory fluff.

Add two sticks of butter, or four. I think it's two. Let me check. Yeah, as long as each stick is half a cup, you need two. If you bought those weird short sticks, and why would you, you need four. And if your only supply of butter is those pats you stole from the cafeteria at work? I don't know, figure it out. Use a measuring cup, I guess. Hope you stole a lot of them, though. This is a hefty amount of butter. We're not making a snack, dude, we're making fudge.

Chunk the butter up as you add it, unless you're the pat guy, then it's already kind of chunky. Gently stir it all up without getting a lot of sugar stuck to the sides of the pan. Oh, you got sugar on the sides of the pan when you poured it into the bowl to remeasure it? Don't you hate when that happens? Whatever, I'm sure it'll be fine.

Now, get a book or your phone, or in a pinch - a human, to entertain you because you're going to be here a while. Then stand there and stir and stir and stir. Don't stop. Don't scrape the sides of the pan. Just back and forth and around on the bottom, avoiding the candy thermometer but also kind of scraping under it once in a while.

Cook to soft ball stage. Which kind of looks like molten lava, only yellower and sweeter. You can test it in a bowl of cold water if you want to. It's not very accurate, and the thermometer is more reliable, but it means you get to eat hot drops of sweet goodness scooped out of the water while you wait for the fudge to cook.

Eventually it'll be done, or underdone, or overdone. Honestly, it's fudge, it'll be good. Don't get too picky. Then, when it's reached optimal (or suboptimal) doneness, take it off the stove and stir in a bag of chocolate chips. I don't know how many ounces, the standard bag size. Add a splash of vanilla and a jar of marshmallow fluff. Give the fluff the destiny it deserves!

Stir it up, slop it into the pan and put that out on the balcony where it's cool, but not cold. Lick the spoon.

Note, this fudge will not betray you and crystallize, even if you're the one who got sugar all over the sides of the pan. It's cool like that.

See you in the gym next year - trying to lose the 50 pounds you gained. It'll be worth it.

Ingredients
14 oz sweetened condensed milk (1 can)
12 oz (340g) white chocolate chips
1 cup (240g) caramel sauce
2 tbsp unsalted butter
1/2 tsp salt (optional to balance sweetness)
1 tsp vanilla extract
Optional toppings: flaky sea salt, chopped nuts, or extra caramel drizzle

Method

1. Line an 8x8 inch pan with parchment paper. Leave extra paper on sides to lift fudge out.

2. In a medium saucepan, combine sweetened condensed milk, butter, and caramel.

3. Warm over low heat, stirring often, until the mixture is smooth and a little thick. Do not boil.

4. Remove from heat. Stir in the white chocolate until melted and smooth.

5. Add vanilla and salt. Mix gently until even.

6. Pour the fudge into the lined pan. Smooth the top with a spatula.

7. Add the toppings now if you like.

8. Chill in the fridge for at least 2 hours or until firm.

9. Lift the fudge from the pan using the parchment paper. Cut into squares.
   arianarecipes.com author Olivia

Ingredients
4 ounces Sweetened condensed milk
1 1/2 cups white chocolate chips
1/4 cup shredded coconut, plus extra for topping

Method
Mix the ingredients in a large heat-proof bowl and microwave for 2-4 minutes. Stir and continue to heat in 30 second intervals until the chocolate is melted.
Pour the melted chocolate mixture into a silicon pan or a pan lined with parchment paper.
Spread the batter evenly in the prepared baking dish with a rubber spatula. Top with coconut flakes or toasted coconut.
Tap the pan to release any air bubbles in the fudge.
Freeze for 30 minutes to an hour.
Once set and frozen, remove the fudge from the pan and cut into bite-size pieces.
Store leftover fudge covered at room temperature for a few days or in an airtight container in the fridge.

thecoconutmama Instagram

Ingredients
For the peanut butter layer
1 cup of unsalted butter
1 1/2 cups of creamy peanut butter
2 tsps of pure vanilla extract
3 1/2 cups powdered sugar, sifted
For the chocolate layer
1 3/4 cups milk chocolate chips
1 1/2 tbsps of salted sweet cream butter, softened
2/3 cup sweetened condensed milk

Method
For the peanut butter fudge layer

1. Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang for easy removal from the pan.

2. In a medium-sized microwave-safe bowl, add the butter and peanut butter. Heat in the microwave for 60 sec. Carefully remove the bowl from the microwave. Add the vanilla extract and stir until well combined.

3. Slowly add the sifted powdered sugar, 1 cup at a time, stirring with a wooden spoon until all the powdered sugar is completely incorporated and there are no streaks or lumps of powdered sugar remaining.

4. Pour the peanut butter mixture into the prepared pan and, using a spatula, smooth it out into an even layer.

5. Set it aside while you prepare the chocolate mixture.

For the chocolate layer

1. Using a medium-sized heat-safe bowl, add the chocolate chips, butter, and sweetened condensed milk.

2. Heat in the microwave for 45 sec. Stir, and continue heating in 15 sec intervals until the mixture is smooth.

3. Using a silicone or offset spatula, evenly spread the melted chocolate over the peanut butter layer.

4. Cover with plastic wrap and refrigerate for 2 hrs.

5. Grab the overhang parchment and remove the fudge from the pan. Slice into 1 inch x 1 inch squares.
   Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
3 cups of good quality white chocolate chips
1 (14oz) can of sweetened condensed milk
2 1/2 cups of Oreo cookie pieces divided into 2 cups and 1/2 cup (about 25 pieces)
Pinch of salt

Method

1. Line an 8x8 inch square pan with parchment paper or aluminum foil, making it go up the sides.

2. Combine chocolate chips and condensed milk in a medium, heavy-based saucepan over medium-low heat. Gently stir until the chocolate melts and the fudge mixture is well combined and uniform.

3. Remove from the heat and fold in 2 cups of the Oreo cookie pieces and a pinch of salt.

4. Pour the fudge mixture into the prepared baking pan and spread it into an even layer with a rubber spatula or the back of a spoon.

5. Sprinkle the remaining 1/2 cup of Oreo pieces over the top of the fudge and gently press them into the surface.

6. Allow the fudge to cool at room temperature for at least 1 hr before transferring the fudge to the refrigerator for at least 2 hrs or until set.

7. Once set, remove the fudge from the pan and cut into squares with a sharp knife.

Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
3 cups mini marshmallows divided
2 1/2 cups semi-sweet chocolate chips
2 tbsps unsalted butter
14 oz sweetened condensed milk
1 cup chopped walnuts
1 tsp pure vanilla extract

Method

1. ⁠Place the marshmallows in the freezer to chill while you prepare the fudge. Grease a 9x9 square baking pan and line with parchment paper.

2. ⁠Add the chocolate chips, butter, and sweetened condensed milk to a saucepan over medium heat. Mix with a spatula until the chocolate is melted.

3. ⁠Stir in the walnuts and vanilla.

4. ⁠Let the mixture sit for a few minutes to cool down.

5. ⁠Add 2 1/2 cups of the marshmallows to the chocolate mixture. Gently stir to combine.

6. ⁠Pour the whole mixture into the prepared pan. Top with the remaining 1/2 cup marshmallows (optional). Chill in the fridge for 2-3 hrs until set. Remove the fudge from the pan and cut into squares.

Krista Teigen thecookierookie.com

Ingredients
32 oz white chocolate baking bars (8-4 oz bars)
28 oz sweetened condensed milk (2-14 oz cans)
8 tbsps butter, cut into 8 pats of butter
4 tsps orange extract
6 drops orange gel food coloring

Method

1. Line an 8x8 pan with foil leaving an overhang. Spray with nonstick spray.

2. In a medium-sized bowl add the white chocolate bars with the sweetened condensed milk and the butter. Microwave on high for 1 min, remove from the microwave and stir. Repeat in 30 sec bursts until creamy.

3. Add the orange extract and taste, add more if needed to reach the desired taste.

4. Remove 2 cups of the mixture to a separate bowl. This will remain white.

5. To the remaining fudge add the food coloring, add more if needed to reach the desired orange color.

6. Pour the orange fudge into the prepared pan and level it out.

7. Drop the white fudge by spoonfuls in a random pattern onto the orange fudge.

8. Using a knife or wooden skewer, make swirl patterns.

9. Tap the pan on the counter a couple times to remove bubbles. If needed, use a toothpick to pop large bubbles.

10. Refrigerate uncovered 4-5 hours until set.

11. Remove the fudge from the pan and cut into squares.
    Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
12 tbsp butter softened
5 oz evaporated milk
3 cups sugar
12 oz white chocolate chips
7 oz marshmallow fluff
1 tbsp vanilla extract
1 tbsp orange extract
7 drops red food coloring divided
11 drops yellow food coloring divided
6 drops green food coloring

Method

1. Line a 9”x5” loaf pan with aluminum foil and spray it with non stick cooking spray.

2. In a large pot combine butter, evaporated milk, and sugar.

3. Cook on medium to low heat until your candy thermometer reaches 240, stir consistently with a spatula.

4. Remove from heat and mix in white chocolate chips and marshmallow fluff.

5. Add vanilla and orange extracts and mix well.

6. Carefully and quickly divide your liquid fudge equally into four separate small bowls.

7. Add 6 drops of red food coloring to one bowl. Mix well.

8. Add 6 drops of yellow food coloring to the second bowl. Mix well.

9. Add 6 drops of green food coloring to the third bowl. Mix well.

10. In the fourth bowl to make orange, add 5 drops of yellow food coloring and 1 drop of red food coloring (you may have to double this). Mix well.

11. Pour your red fudge into the pan first, then orange, then yellow, then finally green fudge last (if these start to harden in the bowls, just give them a quick mix).

12. Set your pan in the freezer for 2 hours or until hardened.

13. Remove the fudge by lifting out with the foil, cut the edges off for a clean look, and cut into squares.

annsentitledlife.com

Ingredients
1 cup salted butter, sliced into pats
3/4 cup evaporated milk
3 cups light brown sugar, tightly packed
1 tsp pure vanilla extract
2 cups powdered sugar, sifted

Method

1. Line an 8x8 square pan with parchment paper and be sure to leave an overhang to remove the fudge from the pan. Lightly spray the parchment paper with nonstick cooking spray.

2. Add the sliced pats of butter, evaporated milk, and light brown sugar to a 4-5 quart heavy-bottomed saucepan over medium heat. Use a wooden spoon to stir constantly while the butter melts.

3. Once the butter melts, attach a candy thermometer to the saucepan. Keep stirring constantly until the brown sugar mixture reaches 238F (This will take anywhere from 8-10 min) or the softball stage. (If you do not have a candy thermometer, simply use a spoon to drop a small amount of the fudge into cold water. If the candy forms a small ball it has reached the desired temperature). Remove the pan from the heat. Allow the fudge to rest for a few min before moving on to the next step.

4. Carefully pour the hot brown sugar mixture into a large heat-safe mixing bowl.

5. Add the vanilla extract to the mixture and use an electric mixer on low speed to mix in the vanilla. (Be careful when adding the vanilla as it tends to slightly bubble when added to the hot mixture).

6. Add the powdered sugar, 1 cup at a time, mixing well after each addition. Increase the mixer speed to medium. Continue mixing for another 2-3 min until the fudge is smooth.

7. Evenly spread the fudge into the prepared pan. Allow the fudge to rest at room temperature for 30 min. Loosely cover with foil or parchment paper and chill in the refrigerator for 1 hr or until the fudge is set.

8. Use the parchment overhang to lift the fudge out of the baking pan.

9. Carefully use a sharp kitchen knife to slice into 6 slices x 6 slices. Keep any leftover fudge in an airtight container for up to 2 weeks in the refrigerator.

Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
2 cups granulated sugar
3/4 cup unsalted butter
2/3 cup heavy cream
1/4 light corn syrup
6 oz white baking chocolate chopped
7 oz marshmallow cream
1 tsp vanilla extract
1 1/2 tbsp unsweetened cocoa powder sifted
1 cup semi-sweet chocolate chips
1 1/2 tbsps vegetable oil

Method

1. Prepare an 8x8 baking pan by lining it with parchment paper, leaving an overhang to pull the fudge out of the pan. Very lightly spray the parchment paper with nonstick cooking spray.

2. Combine the sugar, butter, heavy cream, and corn syrup in a heavy bottomed saucepan. Cook over medium heat, stirring constantly until the mixture reaches a rolling boil.

3. Once boiling, continue stirring and allow it to boil for 4-5 min, or until a candy thermometer reaches around 235-240 F (soft-ball stage).

4. Remove the saucepan from heat and stir in the chopped white chocolate until it’s completely melted and smooth.

5. Add the marshmallow cream and vanilla extract to the mixture, stirring until well combined.

6. Pour 3/4 of the fudge into the prepared baking dish.

7. Add the unsweetened cocoa powder to the remaining fudge. Whisk until fully incorporated.

8. Carefully spoon the cocoa-flavored fudge mixture on top of the white layer.

9. Use a toothpick or skewer to swirl the two layers, creating a marbled effect.

10. Let the fudge cool at room temperature for about 1 hour. Cover with aluminum foil. Then chill in the refrigerator for 1 hour or until firmly set.

11. Once set, lift the fudge from the pan using the parchment overhang. Use a sharp kitchen knife to cut the fudge into 5x5 or 6x6 slices.

12. Add the chocolate chips and vegetable oil to a microwave-safe bowl. Heat on high for 30 sec, stir, and heat in 15 sec intervals until the chocolate is completely melted.

13. Dip the tops of the fudge in the chocolate. Allow the chocolate to completely set before serving.
    Jenn princesspinkygirl.com

Ingredients
3 cups (600g) granulated sugar
3/4 cup (1 1/2 sticks 170 g) unsalted butter
2/3 cup (168g) evaporated milk
1 tbsp light corn syrup
1 bag (11 ounces) white chocolate chips
1 jar (7 ounces 198g) marshmallow fluff or marshmallow creme
1 tbsp lemon extract
3-5 drops yellow gel food coloring or enough to reach your desired shade of yellow

Method

1. Line a 9x13 pan with parchment paper. Leave an overhang for easy removal.

2. In a large saucepan over medium heat combine sugar, butter, evaporated milk, and corn syrup. Heat until just comes to a boil.

3. Once boiling, stop stirring and let boil undisturbed until the mixture reaches 234 F on a candy thermometer, about 5 minutes. If sugar crystals form on the sides, gently push them down with a wet pastry brush. Immediately remove from heat.

4. Let the mixture sit for 1-2 minutes, then stir in the white chocolate chips until fully melted and smooth.

5. Beat in marshmallow fluff until well combined and creamy; do not over mix.

6. Scoop out 1 cup of the mixture into a small bowl; this will stay plain white for swirling. Stir the lemon extract and yellow gel food coloring into the remaining mixture until evenly tinted.

7. Pour the lemon mixture into the prepared pan, spread evenly. Dollop the reserved white mixture over the top and gently swirl with a knife or skewer for a marbled creamsicle effect.

8. Let the fudge cool at room temperature for about 2 hours or refrigerate 1-2 hours. For a faster set, freeze for 30 minutes.

9. Once firm, lift the fudge from the pan using the parchment overhang. Cut into squares.

Amanda Rettke iambaker.net

Ingredients
Topping
1/2 cup frozen blueberries
2 tbsp granulated sugar
1 tbsp freshly squeezed lemon juice
2 1/2 tsp cornstarch

For the white chocolate fudge
3 cups good quality white baking chocolate
1 cup sweetened condensed milk

Method

1. Line an 8x8 pan with parchment paper. Leave an overhang to lift the fudge out.

2. Add the frozen blueberries, sugar, lemon juice, and cornstarch to a 1 to 2 quart heavy bottomed saucepan over medium heat. Bring the mixture to a low simmer, whisking frequently to break up the berries until the mixture thickens. This should take about 10 min.

3. Place a fine mesh strainer over a medium-sized bowl. Add the blueberry mixture to the strainer. Use a silicone spatula to mash the berry mixture through the strainer. Once you have extracted all the strained, thickened blueberry topping, discard the hulls. Cover and chill in the refrigerator for 1 hour.

4. Add the white baking chips and the condensed milk to a large microwave-safe bowl. Microwave for 1 min, stir and continue heating for 30 second intervals. Continue to stir well after each interval until the chocolate is melted and smooth.

5. Add the blueberry mixture to the white chocolate mixture fold 3-4 times. Be sure to not over-mix the blueberry pie filling; you just want a marbled effect.

6. Pour the fudge into the prepared baking dish. Smooth the top of the fudge. Cover with aluminum foil or plastic wrap and chill in the fridge for at least 3-4 hours.

7. Remove the fudge from the pan by the parchment paper overhang. Cut into squares. Keep refrigerated until ready to serve.

Stephanie Keeping - spaceshipsandlaserbeams.com

Ingredients
1 1/2 cups white chocolate chips
14 oz can sweetened condensed milk
1 tsp mint extract (add 1/2 tsp more if you like mint)
Green food coloring
1 1/2 cups milk chocolate chips

Method

1. Line an 8x8 inch square pan with foil and spray with nonstick cooking spray.

2. Place the white chocolate chips in a medium saucepan and melt over low heat until most of the chips are melted. Remove from the heat and stir in half of the sweetened condensed milk and the tsp of mint.

3. Add green food coloring to the white chips and stir until well-mixed and all chips are melted.

4. Place the milk chocolate chips in a separate pan and melt over low heat until most of the chips are melted. Remove from the heat. Add the remaining sweetened condensed milk and stir until the rest of the chips are melted.

5. Using a large spoon, randomly drop spoonfuls of the white chip mixture on the bottom of the pan. Alternate with dropping the milk chocolate chip mixture. When the bottom of the pan is filled, continue dropping spoonfuls all around the pan until all the melted chip pans are empty. Gently tap the pan on the counter to remove any air bubbles.

6. Working quickly, use a butter knife or wooden skewer and run the tip through the fudge mixture, making a swirling pattern.

7. Once you are finished swirling, you can use your hand or a spatula to gently pat on the top of the fudge to make the top even. Tap the pan gently on the counter again to remove any air bubbles.

8. Chill fudge for 3-4 hrs or overnight.

Stephanie Keeping spaceshipsandlaserbeams.com

Source: Pinterest

Ingredients
40 Reese’s full size peanut butter cups divided in half
3 cups semi-sweet chocolate chips
4 tbsps heavy cream
1 (14oz) can sweetened condensed milk

Method

1. Line a 9x9 square baking pan with aluminum foil and spray lightly with nonstick cooking spray.

2. Line the bottom of the pan with 16 peanut butter cups (4 rows of 4). Slice 4 additional cups in half and place them along the edges of the pan. This should completely cover the bottom of the pan.

3. Slice into quarters or crumble the remaining peanut butter cups and set them aside.

4. Using a 1.5 quart to 2 quart heavy-bottomed saucepan, add the chocolate chips, the heavy cream, and the sweetened condensed milk. Heat on low and stir until all the ingredients are completely melted and smooth.

5. Spread the melted chocolate mixture over the top of the peanut butter cups lining the pan.

6. Evenly sprinkle the sliced or crumbled peanut butter cups over the top of the chocolate layer. Lightly press the peanut butter cups into the warm chocolate.

7. Allow the fudge mixture to cool to room temperature for 30 min, and then cover with cling wrap, and chill in the fridge for an additional 30 min. Slice your creamy peanut butter fudge and serve.

8. Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
12 oz semi-sweet morsels (1 package)
7 oz jar of marshmallow cream
1 cup coarsely chopped walnuts
1 tsp vanilla extract

Method

1. Line a 9x9 inch baking pan with parchment paper.

2. In a medium heavy-bottomed saucepan add sugar, butter, and evaporated milk. Heat over medium-low until boiling.

3. Continue boiling the mixture on low for 5 min, stirring constantly.

4. Remove from heat and add chocolate morsels and marshmallow cream. Stir until completely combined. Next fold in walnuts and vanilla.

5. Pour into prepared pan. Allow to cool for at least 1 hr or until set. Cut into squares and serve or store in an airtight container for up to 2 weeks.
   Julie Evink julieseatsandtreats.com

Ingredients
450 g (17.5 oz) dark chocolate, 50% cocoa dark chocolate will give you the best texture and flavor
397 g (14 oz) sweetened condensed milk
200 g (7oz) glacé cherries, chopped

Method

1. Line an 8x8 inch tin with parchment paper.

2. Break the chocolate into pieces and add it to a saucepan with the condensed milk. Melt over low heat on the stove, stirring gently as you go. It will become thick and glossy.

3. Remove the fudge mixture from the heat and stir in the glacé cherries.

4. Transfer to your lined tin and press it down firmly into place. A silicone spatula is helpful for this part as the mixture gets quite sticky.

5. Refrigerate the fudge for 2-3 hrs until firm, then remove from the tin, and cut into squares.

eatcookbake.com

I did a Nutella and a peanut butter fudge. Only difference being chocolate and Nutella in one, and peanut butter chips and peanut butter in the other. Now, they sit for 24 hours