A milk chocolate based fudge that's not overly sweet. The original recipe does not call for salt, but I like to add a pinch to help offset the sweetness.
I got this recipe from Sue who got it from a Williams-Sonoma book. The first time I made it I ignored the part about heating the mixture over high and attempted to bring the mixture to 230 degrees over medium heat. This was a mistake. To get the recipe to work, you need to use the high heat setting and bring to 230 quickly. It should be very creamy and not at all grainy.