¼cupcoating chocolate coins, for garnish (optional)
Instructions
Line an 8x8 pan with tin foil. Set aside.
In a large saucepan, add in the sugar, milk, and butter, Turn the burner onto medium and stir until everything is dissolved.
Measure out the chocolate and have it ready.
Using a candy thermometer, bring the mixture up to 236-239 degrees or soft ball stage. Stir occasionally.
Remove from heat and quickly add in the Hershey's chocolate spread. Stir until the chocolate is completely combined into the sugar mixture.
Pour into the pan and place into the fridge into chilled. It will probably take 30-45 minutes. Cut into small squares.
For Garnish
Microwave the coating chocolates in 20 second intervals until completely melted. Using a spoon, drizzle the chocolate over top of the fudge squares. Let the chocolate set.
Notes
Store Chocolate Fudge in an air tight container at room temperature for up to 3 days.