Thirty years later we are in church and I realized that our church is in the same neighborhood as the school and a parishioner has that name. So after some haranguing, I asked her and sure enough this was the same lady. I asked her for the fudge recipe and she happily made me a batch and offered up the keys to the formula.
As a non-fudge eater, it's too sweet for me, this is pretty darned good.
So far I've been able to fight the bride off from eating it all.
Ingredients
- 5 cups sugar
- 14 ounces can evaporated milk
- 3 ounces unsweet baking chocolate – chopped
- 1 ½ - 12 ounce bags semi sweet chocolate
- 1 stick (4 ounces) butter
- 1 teaspoon vanilla
- Put sugar in large pan (mine was 2 ½ – 3 quarts)
- Pour evaporated milk and water onto sugar – covering the edges where sugar meets the pan.
- Heat to boiling – bubbling to center of pot – stirring gently – keep the sugar covered.
- Boil for 10 minutes. Lower heat as it boils or it will overflow!
- Add
- 3 ounces unsweet baking chocolate – chopped
- 1 ½ - 12 ounce bags semi sweet chocolate
- 1 stick (4 ounces) butter
- 1 teaspoon vanilla
- Stir and stir mixing well and stir until it is not glossy.
- Pour into a greased jelly roll pan. (cookie sheet with sides) my pan is 11 ½ “ x 17 ½” x 1/2”
- Cool completely before cutting and wrapping.
- I think it makes about 5 pounds
