Ingredients:
3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
12 oz (about 2 cups) semisweet chocolate chips
1 teaspoon pure vanilla extract
1 cup chopped nuts (optional, walnuts or pecans work well)
Instructions:
Preparing the Pan:
Line Pan: Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides. This will make it easier to lift the fudge out later.
Butter Paper: Lightly butter the parchment paper to prevent sticking.
Making the Fudge:
Combine Ingredients: In a heavy-bottomed saucepan, combine sugar, butter, and evaporated milk over medium heat. Stir until the sugar is dissolved and the butter is melted.
Bring to a Boil: Increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Once it reaches a boil, reduce the heat to medium and continue boiling, stirring constantly, for exactly 4-5 minutes.
Check Soft-Ball Stage: To test if the fudge is ready, drop a small amount of the mixture into a bowl of cold water. If it forms a soft ball when rolled between your fingers, it’s ready. If not, continue boiling and testing at 1-minute intervals.
Remove from Heat: Once it reaches the soft-ball stage, remove the saucepan from heat.
Add Chocolate and Vanilla: Immediately stir in the chocolate chips and vanilla extract until the chocolate is completely melted and the mixture is smooth.
Continued on next page (page 2)
ADVERTISEMENT
