Fudge

For years my wife talked of her days teaching middle school, at Christmas time her and a friend would go on a fudge patrol. There was this one fudge she raved about, giving it the name of the mother who made it every year.
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

Directions

• 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