Sweet Dreams Chocolate Fudge Candy

Total Time:
2 hr 15 min
5 min
2 hr
10 min

3 to 4 servings

  • 1 (7-ounce) jar marshmallow cream (clouds)
  • 1 1/2 cups white sugar (princess's diamonds)
  • 2/3 cup evaporated milk (mountain snow)
  • 1/4 cup butter (candy bricks)
  • 1/4 teaspoon salt (the lost sea)
  • 3 cups milk chocolate chips (from the milky way)
  • 1/2 cup chopped nuts (hidden forest)
  • 1 teaspoon vanilla extract (magical island)

Line an 8 by 8-inch pan with aluminum foil. Set aside.

In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly until thick.

Remove from heat and pour in the milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm. Cut to small squares and wrap in the "dream" or parchment paper.

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    I didn't have any trouble with this recipe, and it turned out great! I used 60% cacao Ghiradelli chocolate chips (1 1/2 12-ounce bags) because that's what I had, and it was still delicious. I will definitely use this recipe again! This is going to be a Valentine gift for my adult kids!
    I'm using this recipe to give my post-Christmas presents to all our neighbors and vendors. Fudge doesn't get much better than this! Hubby's and my only changes to this are 1: use semi-sweet chips instead of milk chocolate 2: use 3/4 c. walnuts instead of 1/2 c. unspecified nuts. A real winner!
    Christmas is here!! EXCELLENT! Took a little time and lots of stirring to bring it to a boil ( I followed "evenstarwen" suggestions) Turned out GREAT!
    Very easy with few ingredients. My son was able to help the first part of the recipe and loved the names for each ingredient. Very good.
    Very tasty! I recommend cutting the squares immediately after removing from the fridge. This fudge is very soft and can get pretty messy. I used 1/2 semi sweet and 1/2 milk chocolate because that's all I had and it turned out just fine.
    This fudge had a great taste to it. However, it didn't set completely - I was so afraid I was going to overcook it, I think I accidentally undercooked :(  
    I skipped the chopped nuts. Instead, I added a half teaspoon of orange extract to the batter and grated some orange zest on top. 
    My coworkers went crazy over it, even though it was pretty soft and was VERY messy once it got to room temperature. Luckily, there was literally only one piece left by the time that happened, so it was I who ate the messy piece. : 
    I think I'll try some peppermint extract with this recipe in a few months for a holiday kick!
    This was wonderful fudge. It turned out creamy and so flavorful. I cooked it at a medium heat and made sure it was at a nice rolling boil and it worked perfectly. I will use this recipe again...
    EXCELLENT! this is my Go-To fudge recipe now. i have tried others but this one has that nice old-fashioned fudge texture. i followed the tips below (from "evenstarwen"watched my heat and began timing the 5 minutes at the very first bubble that appeared at the surface. now i'm a pro... and a hero to the kids.
    I made this recipe months ago, and it was to DIE for! But today I tried it again, and my chocolate immediately seized up when I added it in! I had to throw the batch away, it looked like dog food. I know the recipe is good though, so I tried it again, and after reading the reviews realized I needed to do 2 things: 1. start the heat as low as possible and don't raise it much above medium low. 2. don't cook it for very long. As soon as it was very vaguely boiling I started the 5 minute timer. Don't let it get to a rolling boil- that's where I went wrong! 
    This recipe is indeed wonderful- I highly recommend it!
    thanks for the tips-turned out perfect!!
    We made this for Christmas 2011, and it was a big hit...nice for our first time making fudge. Everybody's getting some this year!
    It came out more like taffy than fudge. I could not even separate it from the tin foil. Chances are I cooked it too long. I did cook it for a full 5 minutes after it came to a full boil...but it took some time for that full boil to occur. I'll never make this one again.
    Awesome! This fudge is so smooth and creamy! Beats any other fudge recipe I have ever made!!!
    I have never made fudge because I always thought it was difficult to make. But this recipe...all I can say is WOW! It was so simple and came out perfectly. My husband loves it so much he won't let me give any away even though it made about 50 pieces!
    I thought this recipe was super sweet but very yummy!
    SO INDULGENT! SO DELICIOUS! Didn't even care about the amount of calories I was eating, this is so worth it! Makes a lot though, so it's dangerous to have arounddd...
    the best fudge I every ate in my life. It is great
    I have never had much luck with candy and usually make a real simple fudge that I have not been happy with. this fudge is AWSOME! and so easy. Set up beautifully and made a huge batch. A keeper for sure:)
    This fudge came out amazing!!!! I made a double batch - it came out perfect! However, I did listen to another reviewer's suggesting and I used 2 cups of semisweet chocolate chips and 1 cup of milk chocolate chips - it has a great smooth chocolate taste!
    This recipe was soooo easy and came out perfectly! I used bittersweet chocolate instead of milk chocolate.
    This is the creamiest, dreamiest fudge on the planet. I find that using 2 cups semi-sweet and only 1 cup of milk chocolate rounds out the flavor perfectly. I've made many variations of this recipe, such as folding in quartered oreos (shake in a colander first to rid excess crumbs, crushed peppermint sticks for Christmas, chopped toffee bars, or half peppermint extract/half vanilla. I have also divided the cooked mixture in half, and added 1 cup semi sweet chocolate plus 1/2 cup milk chocolate to one half, then blended 3/4 cup peanut butter into the other half. Pour the chocolate half into the pan, and top with the peanut butter half. Pour in 1/2 Tb Buttershots and 1/2 Tb rum for hot buttered rum fudge. Endless variations to this recipe, all of them superb.
    I never made fudge before, thought it was hard to do! I added semisweet chocolate chips (Ghiradelli brand instead of milk chocolate. It was so easy and an immediate taste hit! 
    FYI: A 2-X batch fits in a 9x13" pan (use the whole 11-oz. can of evaporated milk, and a 13-oz. jar of marshmallow fluff). Keep the pan over low heat when gradually adding all the chocolate, or some of it doesn't melt (not that bits of chocolate are bad in fudge!). Line the pan with Reynold's Non-Stick Foil for easy releasing. Just refrigerate overnight, lift out of the pan with the foil, and cut. After trimming the edges, I got 88 pieces (8 x 11), plus scraps to snack on! You don't need big pieces because it's so rich! I do 1/2 plain and 1/2 with nuts, pressing the nuts into one side of the poured fudge so they don't contaminate the plain for those who have nut allergies.
    I commend you for your consideration for those with nuts allergies, but I would advise that you DO NOT use nuts anywhere near food prepared for those who have nut allergies. Even the slightest trace amount of nut/peanut could cause a life-threatening reaction in those with allergy. It is incredibly thoughtful of you to make such efforts... but avoiding the nuts in your fudge for an allergic individual is very different than if it was for those who just do not like nuts in their fudge:)
    I follow everything to the T....and it didnt taste right...
    Had been looking for a great yet simple recipe for fudge like my mom used to make. I have made this recipe twice now and it is gone as soon as it cools, every one gets some to share at school the next day. Thank you Paula and Max
    This is the best fudge I've ever had. I consider myself a really good baker but couldn't make a decent fudge to save my life until now!! It was such a simple recipe and quick! I was a little unsure about adding the salt to the top of the fudge but I'm glad I did...It was the perfect touch!
    This recipe turned out perfect the first time I made it. It is a sinful delight that can only be described as all the flavors of a Milky Way bar rolled into one beautiful package. When I made it I left the nuts out, due to allergies. It was fabulous. Definitely will be one I make over and over again.
    I made this fudge with my 9 year old over the holidays. A fun and easy recipe to make with your kids. It was so good we decided to make 2 batches. One with milk choc. and another with semi sweet choc. I would suggest doubling the amount of nuts.
    Very creamy and rich, but it would be better with a portion of the chocolate dark chocolate. The recipe was very cute, and it was easy to make! I'm practically never in the kitchen and have never made fudge, but I did it!
    This was my first time making fudge and with this recipe it turned out perfect!!! So easy and makes alot more than I expected.
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