When I make chocolate fudge, I usually double the recipe. Instead of just using 10 ounces of evaporated milk, I put in the whole 12 ounce can. It makes it just a bit creamier.
Chocolate Fudge Recipe:
3 cups of sugar
3/4 cup (1 1/2 sticks) butter
1 (5 oz) can of evaporated milk (use 12 ounces if you double recipe)
2 cups of chocolate chips
1 (13 oz) jar of marshmallow crème
1 tsp of vanilla
Heat sugar, butter, and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.
Stir in chocolate and marshmallow crème until melted, stir in vanilla.
Place in two long rectangular glass dishes (pre-sprayed with Pam). Place in refrigerator to set overnight. I like to keep mine stored in the refrigerator.
I hope you enjoy this recipe for many years to come!