4 1/2 cups of sugar
1 teaspoon of salt
1/2 cup of butter
1 – 13 oz. can of evaporated milk
1 12 oz. bag of chocolate chips
4 – 4 oz. bars of German's sweet chocolate, broken into 1 inch
chunks
9 oz. of milk chocolate, broken into 1 inch chunks
2 teaspoons of vanilla
4 cups of coarsely chopped toasted nuts
In 6 quart Dutch oven, combine sugar, salt, butter and milk.
Bring to simmer, stirring constantly, over medium heat. As soon
as first bubble is seen, boil mixture exactly 8 minutes. Remove
from heat immediately. Quickly stir in remaining ingredients.
Blend thoroughly. Pour into two oiled 9 x 13 inch pans. Cover
with foil and refrigerate until firm. Slice as desired. Bring to
room temperature before serving for fullest flavor. Store in
refrigerator or freezer.
TRIPLE CHOCOLATE FUDGE |
Fudge Facs - Although the exact origin is disputed, most
stories claim the first batch of fudge resulted from a bungled batch
of caramels made on February 14, 1886, - hence the name "fudge".
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Triple Chocolate Fudge
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