MAKE FUDGE WITH EVAPORATED MILK RECIPES

Steps:

• Prepare the 13 x 9-inch pan by laying down a sheet of aluminum foil followed by a sheet of parchment paper. Lightly coat the parchment paper with cooking spray.
• In a large saucepan, whisk together evaporated milk and sugar. Bring to a boil over medium heat and add the candy thermometer. Allow the mix to reach 243 degrees Fahrenheit, stirring regularly for approximately 10-20 minutes.
• While the sugar and evaporated milk is cooling, add the butter and chocolate to a separate bowl.
• Pour the hot mixture over the chocolate and butter. If the evaporated milk and sugar do not appear to be smooth use a strainer while pouring it to remove any lumps. Whisk immediately after pouring with egg whisk.
• Add the vanilla to the mixture and whisk until fully combined.
• If your fudge mix appears grainy or not smooth, add in half and half. Add in one tablespoon at a time until the fudge is smooth and shiny.
• If you desire, add the pecans to the fudge.
• Using a spatula, pour the fudge into the pan. Use the spatula to evenly spread out the fudge.
• Place the fudge in the fridge uncovered until it is fully cooled and set.
• Once the fudge is set, cover with plastic wrap and return it to the fridge for three hours.
• After the fudge has been in the fridge for at least three hours, flip the fudge over onto a cutting board and remove parchment paper. Dip a sharp knife into hot water, then trim the edges of the fudge and cut into squares.
• Fudge makes great presents for the holidays to give your friends and family.

Steps:

• Line a 13x9-in. pan with foil; coat with cooking spray., In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat., Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely., Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.