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Sweet Dreams Chocolate Fudge Candy Recipe

Sweet Dreams Chocolate Fudge Candy

Recipe courtesy Max Brenner

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (50)

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Average Rating:

Total Reviews: 50

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  • on December 20, 2010

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    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!

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  • on December 19, 2010

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    This recipe was soooo easy and came out perfectly! I used bittersweet chocolate instead of milk chocolate.

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  • on December 11, 2010

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    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.

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  • on November 30, 2010

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    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!

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  • on November 01, 2010

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    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.

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  • on April 30, 2010

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    I follow everything to the T....and it didnt taste right...

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  • on March 23, 2010

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    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

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  • on February 20, 2010

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    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!

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  • on February 17, 2010

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    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.

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  • on January 03, 2010

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    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.

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