This million dollar fudge recipe makes one of Jill’s favorite Christmas candies, and she makes it every year at Christmas time. It has a creamier texture and a richer fuller flavor than regular fudge because it uses several different kinds of chocolate and some additional ingredients.
4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1 Tbsp. butter
Mix ingredients. Then boil 5 minutes.
2 1/2 large Hershey’s candy bars, crushed (about 6 oz. total)
1 (12 oz.) bag semi sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
Beat until well blended. Pour into 2 greased 9×13 pans for thicker pieces and add another 8×8 pan for thinner pieces.
If you would like to experiment with other kinds of chocolate, you can substitute different chocolate as long as the number of ounces of chocolate remains approximately the same.