My grandchildren love my fudge. It is always requested for the holidays.
*There is nothing hard about making this fudge, the best ingredient is your patience. Just don't rush the "cooking" of the fudge, you want the sugars & ingredients to blend well.
18 ounces of candy brick
3/4 cup of Sweetened CONDENSED milk
4 teaspoons of milk
1 teaspoon of pure vanilla
heavy dash of salt
1 cup of chopped nuts, optional
Place your sauce pan on a medium heat
Add sweetened condensed milk, and 18 ounces of chocolate candy brick
Add milk, vanilla and salt
Constant SLOW stirring of ingredients with a spatula
Have a foil lined pan, 9x9 waiting for chocolate
This is where the patience come in, continue stirring slowly. Do Not Leave the pan. The mixture will turn a RICH dark brown color. (*At this point add the nuts if desired, blend well, do this just before you put into the pan)
When it has a shiny look to it, pour into the prepared w/foil pan.
STORE IN THE REFRIGERATOR FOR 4 HOURS MINIMUM BEFORE CUTTING INTO SMALL SQUARES. I cut as I need, so the fudge does not dry out.
Fudge without nuts