Categories: Candy

Ingredients

• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 1 cup milk chocolate chips
• 14-ounce can of sweetened condensed milk (divided into thirds)
• 6 Tablespoons butter
• Line an 8-inch square pan with waxed paper, OR line it with foil and spray the foil with a nonstick cooking spray.
• You can make this fudge on the stovetop or in the microwave. Either way will work just fine.
• If you choose the stovetop method, use a heavy saucepan and stir constantly while you’re melting the chocolate and other ingredients.
• For the microwave, I combined my ingredients in a 2-cup Pyrex measuring cup and processed them for 70 seconds on HIGH. Remember that chocolate chips maintain their shape even after they’re melted so don’t go by appearance. You’ll have to stir them to be s
• Hannah’s 2nd Note: A 14-ounce can of sweetened condensed milk contains approximately one and a third cups. You’re going to be dividing the can in thirds, so make each third a bit less than a half-cup and you’ll come out all right.
• Melt the following together:
• 1 cup semisweet chocolate chips scant half-cup sweetened condensed milk
• 2 Tablespoons butter
• Stir to make sure everything’s melted and then spread it out in the bottom of the 8-inch square pan you’ve prepared. Let it sit on the counter until it’s cool and slightly hard to the touch and then…
• Melt the following together:
• 1 cup white chocolate chips scant half-cup sweetened condensed milk
• 2 Tablespoons butter
• Stir to make sure everything’s melted and then spread the second layer on top of the first. Let it sit on the counter until it’s cool to the touch and slightly hardened and then…
• Melt the following together:
• 1 cup milk chocolate chips the remainder of the sweetened condensed milk
• 2 Tablespoons butter
• Spread this third layer on top of the other two, smooth it out with a rubber spatula, and let it harden in the refrigerator for at least two hours. (Overnight is even better.) Then turn it out on a cutting board and cut it into bite size squares.
• Hannah’s 3rd Note: Mike really likes this fudge when I add chopped macadamia nuts to the middle layer. Norman thinks it’s best with chopped pecans in the bottom layer. I suppose that should tell me something about their personalities, but I have no idea w

Directions

1. Line an 8-inch square pan with waxed paper, OR line it with foil and spray the foil with a nonstick cooking spray.

2. In a large sauce pan, melt the semisweet chocolate chips 1/3 of the sweetened condensed milk and 2 Tablespoons butter.

3. Stir to make sure everything’s melted and then spread it out in the bottom of the 8-inch square pan you’ve prepared. Let it sit on the counter until it’s cool and slightly hard to the touch before starting the next step.

4. Melt the white chocolate chips, 1/3 of the sweetened condensed milk, and 2 Tablespoons butter.

5. Stir to make sure everything’s melted and then spread the second layer on top of the first. Let it sit on the counter until it’s cool to the touch and slightly hardened before starting the next layer.

6. Melt the milk chocolate chips, 1/3 of the sweetened condensed milk, and 2 Tablespoons butter.

7. Spread this third layer on top of the other two, smooth it out with a rubber spatula, and let it harden in the refrigerator for at least two hours. (Overnight is even better.) Then turn it out on a cutting board and cut it into bite size squares.

8. Add chopped macadamia nuts, pecans, or walnuts to a layers if desired.

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