I love that this chocolate fudge acts as a complement to the white version. I actually packaged up both varieties and gave them as a gift to some new neighbors as a "welcome to the neighborhood" gift! (I made sure to inquire about food allergies first to ensure they would be safe for the family to eat.)
Marshmallow Milk Chocolate Fudge
Yield: depends on how small/large you cut the pieces!
Ingredients
3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 oz can) evaporated milk
2 cups milk chocolate chips
7 oz jar marshmallow fluff*
3 cups mini marshmallows
*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.
Directions
1. Line cookie sheet with foil.
2. Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan over medium heat. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
3. Stir in milk chocolate chips and marshmallow fluff until smooth.
4. Fold in mini marshmallows.
5. Pour fudge onto lined cookie sheet.
6. Refrigerate for 1 hour, or until firm.
7. Lift from cookie sheet and remove foil. Cut into pieces. Store in refrigerator.
