You are here: Home » Recipes » Forty Year Fudge Forty Year Fudge Recipe by Repunzil Yield 120 pieces PrintEmail Ingredients 1 can Sweetened Condensed Milk3 cups Nestle's Semi-Sweet Chocolate chips2 pieces Baker's unsweetened dark Chocolate Squares4 ounces Hershey's 75% cacao Chocolate bar1/2 cup Unsalted butter1/4 teaspoon salt1 package Kraft Marshmallows or jar of creme2 teaspoons Vanilla extract1-2 cup Chopped favorite nuts Instructions In the top of a double boiler over boiling water, melt the chocolate and butter, stirring frequently. Add the marshmallow creme and stir until well mixed. Remove from the heat, add the sweetened condensed milk. Stir in the vanilla and salt if using unsalted butter. Add the nuts, mix well. Turn into a buttered dish or pan. Place the dish/pan in the freezer until the fudge is hard, cut while frozen. If you only chill the fudge, it will cut okay but it will stick to your fingers and melt right away as this is a really buttery fudge and with all of the chocolate it has, it melts very fast in your hand or mouth. The amount of butter keeps it from getting rock hard. This saves for a long, long time frozen. It also ships well but does weight enough that it won't be cheap to send first class. The only other hint I can give you is to break the chocolate up into smaller pieces and to cut the stick of butter into eight pieces to speed up the melting time. . If you love milk chocolate you will have to experiment with this as our family loves dark chocolate and I do not make milk chocolate fudge with this recipe. I would think it could be done but I don't have the proportions. This recipe makes approx. 3 lbs. Hope this brings many sweet memories to others. It sure has been a real crowd pleasurer here.