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Smooth and Creamy Symphony Fudge
1 cup butter4 1/2 cups sugar
7 oz marshmallow cream
12 oz can evaporated milk
12 oz Symphony Milk chocolate bar (2 6.8 oz bars - 4 squares)
12 oz semi-sweet chocolate chips (I like to use the mini ones)
1 tsp vanilla
Using a large knife shave the chocolate bars into small pieces.
(I know the recipe says to save 4 squares but I had to taste test the chocolate, I only use quality ingredients!)
The smaller the better so the pieces melt quicker. Open the bag of chocolate chips, set aside. Line a 9x13" or larger pan with wax or parchment paper.
Melt the butter in a large heavy bottom saucepan over medium heat.
Add the sugar and stir until dissolved.
Using a rubber spatula add the marshmallow cream and stir occasionally until the mixture comes to a rolling boil that you can't stir down.
Reduce the heat half way between medium-low and medium. Boil the mixture for 5-7 minutes, stirring constantly to keep the mixture from burning. I like my fudge soft and creamy so I only boil for 5 minutes, if you like your fudge a little firmer boil for 7 minutes.
Remove the mixture from the heat and add the chocolate and vanilla. Stir like crazy until the chocolate is melted.
Transfer the fudge to the lined dish and let cool completely.
With a sharp knife cut into squares.
