Fudge is so very delicious but so expensive when other people make it for you, which seems silly when one understands how easy it is. Of course, there is the chance of burns and the fear of not getting the temperature just right, but, with how cheap the ingredients are, you can always start again, or enjoy some chocolate caramels. This recipe is an old-fashioned fudge. Simple, salty, sweet and delicious. If you want to add nuts or marshmallows, or anything else to it, go for it... just add it towards the end of the last stirring stage.
1 cup evaporated milk (not nonfat)
1 tablespoon butter
2 ounces of unsweetened chocolate
2 cups granulated sugar
¼ teaspoon salt
¼ teaspoon vanilla powder
Butter for greasing pan
Combine milk, butter and chocolate in a medium sized heavy bottomed pan. Bring to a boil over medium heat. Boil for a minute, stirring constantly.
Add sugar, salt and vanilla powder to milk mixture. Stir a few times to incorporate and then leave it alone… really… leave it. Allow to boil without agitating it until it reaches a soft-ball stage (234 degree F).
While the fudge boils, line a 8x8 inch pan with wax paper, or parchment, or foil. Butter the bottom and sides.
Once it has reached soft-ball stage, take fudge off the heat and allow to cool for 5-10 minutes.
With a wooden spoon, beat the fudge until it loses its gloss. It will thicken as you stir- this can take a good 15 minutes of stirring. I like to sit at the table and read a book while I stir to pass the time. Once it is dulled, using a rubber/silicone spatula, transfer the fudge into the prepared pan and flatten.
Refrigerate for at least 30 minutes to set the fudge, then devour it all like a crazed monkey, or put in an air tight container (tin, zipper bag, plastic storage container) and store next to your bed for constant snacking.