Prep 10 mins
Cook 10 mins
This has to be about the easiest fudge recipe I've ever seen. It came from a friend, and I've made it countless times through the years -- usually to give as gifts. HOWEVER, it appears that no one on the zaar who has tried this recipe has been pleased - therefore, Jenny Ann strongly discourages anyone else from using it. She has found it to be perfect hundreds of times, but would prefer everyone to find another recipe to try and review. She apologizes to all who have tried it and been disappointed.
- 4 1⁄2 cups sugar
- 12 ounces evaporated milk
- 18 ounces chocolate
- 1⁄2 lb butter
- 3 tablespoons vanilla extract
- 1 pinch salt
- nuts, of your choice
- Bring to a boil the sugar and milk, and let it boil exactly six minutes, stirring constantly. (If you can do this over a double-boiler it will help you, but it isn't required.).
- In another pan or bowl, have the chocolate, butter, vanilla extract and salt ready. You can use chocolate chips or good quality bar chococate. The better the quality of chocolate, the better the fudge.
- Pour hot mixture of sugar and milk over the other ingredients, and blend together until all the chocolate has melted.
- Add nuts -- whatever type you prefer, and in the size you prefer in fudge.
- Pour into pan and set for six hours in the fridge until the fudge has set.
I boiled the mixture for exactly six minutes, but when it set it was both mushy and grainy. Perhaps using temperatures would be more helpful.
pretty good, typical chocolate fudge, did not use an entire 1/2 lb butter though, just 4 tbs was fine.
ZANNAH: After seeing you are in the UK, Jenny Ann wonders if the difference in your sugar contributed to the problem. American sugar is very fine grained, and if yours is not, you might want to use less sugar. Jenny Ann has never used a double boiler so that shouldn't be an issue. Just cook it exactly 6 minutes after it comes to a boil, stirring constantly to keep it from sticking. This has been a tried and true recipe in our family for years, in the states, in France, in West Africa, and now in Thailand. Being that weather can affect candy recipes, Jenny Ann encourages you to try it again on a different kind of weather day and hopes it turns out more to your liking next time. (Recipe can be halved, if you don't want to have a lot of it, in the event it doesn't work out again.) Good luck!