Ingredients
- 1 can (12 oz) evaporated milk
- 1.5 sticks of butter (no substitutions)
- 4 cups sugar
- 1 tsp. vanilla
- 2 bags of chocolate chips (or flavor of your choice)
Use a large Dutch oven, teflon coated. Use a wooden spoon for stirring
Directions
Take a cube of butter and run it around the inside rim of the Dutch oven, about 1/2 way up the side. This keeps the mixture from boiling over and also incorporates all of the sugar crystals, no grainy gritty stuff when you are done cooking.
Take everything but the chocolate chips and put in the Dutch oven. Over medium heat, allow milk, sugar, butter and vanilla to come to a rolling boi. Keep it on medium heat, constantly stirring. Keep it at the rolling boil for 9 minutes. Set the timer on the microwave, etc. Start the timer right when the mixture begins to boil.
Take chocolate chips, nuts (1 cup, your choice if you want them) and place in a large plastic bowl.
When sugar mixture is done boiling, pour over the chocolate chips, nuts etc. in plastic bowl.
Mix it with your wooden spoon to incorporate the milk and sugar mixture with the chips. When it is mixed, take your hand mixer and whip on high speed for 3-5 minutes. This eliminates the need for marshmallow cream! You can even add a large hershey bar too the choc. chips for extra richness.
Pour into a 13x9 inch glass pan. Let set up, covered with wax paper for about 8 hours until nice and cold. You can put in refrigerator or any other part of the house that is nice and cool. I set mine out in the garage.
This is decadent fudge. You can use many variations of chips, nuts, coconut, maraschino cherries, white chocolate, etc. I get rave reviews for this fudge and it's the easiest ever to make. I love not using the marshmallow; no extra sugar and all it is... is air! You add that yourself with your hand mixer!
Source: This is my own recipe. I use it because of no marshmallow and a less amount of sugar.
By Diana from Las Vegas
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