A classic fudge recipe using Carnation milk is made by combining evaporated milk, sugar, chocolate chips, marshmallows and vanilla. The mixture is poured into a baking pan lined with waxed paper and allowed to cool. With a slight reduction in chocolate chips and the addition of peanut butter, a chocolate and peanut butter variation can be made.
To make classic Carnation milk fudge, line a 8-inch square pan with waxed paper and set aside. In a large saucepan, combine 2/3 cup of Carnation evaporated milk with 1 2/3 cups of sugar, 2 tablespoons of butter and 1/2 teaspoon of salt. Bring to a rapid boil and boil until thickened, about four minutes.
Remove the boiling milk mixture from the heat and stir in 2 cups of miniature marshmallows. Add 1 1/2 cups of chocolate chips and 1 teaspoon of vanilla or vanilla extract and 1/2 cup of chopped nuts, if desired. Beat rapidly until well blended and pour into the prepared pan. Chill for at least four hours.
A similar recipe is used to make chocolate fudge with peanut butter swirls. Decrease the chocolate chips to 1 cup. After the mixture is well blended, add 1 cup of peanut butter and swirl it through the fudge. Pour into the prepared pan and chill.