This is creamy and rich just like fudge should be and just in time for your Christmas baking. If you have any other favourite recipes for milk chocolate I would love to get your ideas. Just leave a comment here.
Milk Chocolate Fudge
Gourmet | February 2007
1 1/2 pound fine-quality milk chocolate, chopped
6 tbsp unsalted butter
22 oz sweetened condensed milk (2 cans)
1 teaspoon salt
Line bottom of an 9 x 13 inch baking pan with parchment paper or wax paper.
Heat all ingredients in a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth.
Pour into baking pan and chill, uncovered, until firm, about 4 hours. Run a knife around edges of pan and invert fudge onto a work surface. Remove parchment and cut fudge into 1-inch squares. Serve chilled. (I cooled this at room temperature overnight. It is much easier to cut and remove from the parchment paper when chilled)