I have not made fudge since I was in high school. Which would make it most likely 6 years. When I was in high school I used to make fudge all the time. I’m not sure why I stopped, but I think a lot of it had to do with me moving out of my house into the dorms when I started college. Dorm cooking isn’t exactly all that great, and although I did cook meals a fair amount, it was harder for me to invest in the supplies I was used to as well as the ingredients at the time.
The only reason I started baking again last year was I fully realized that I would need to begin accumulating my own bake-ware. After making a batch of cookies for a friend who was having a hard time I realized how much I missed baking. Since then, I’ve baked something every week.
Since I’ve been home for the Christmas break I’ve baked a ridiculous amount of food. I also started looking through old cookbooks of mine and stumbled across my old fail-safe fudge recipe.
2/3 c. Evaporated Milk
1 1/2 c. Sugar
1/4 tsp. Salt
1/2 c. Walnuts, chopped
2 1/4 c. Chocolate Chips
Grease an 8-inch pan. In a saucepan stir together evaporated milk and sugar. Heat over medium on the stove and bring to a boil. Lower the heat and simmer for 5-8 minutes. Take off the heat and stir in walnuts. Pour evenly into the greased pan. Let cool to set.
It takes several hours until it sets enough to cut, but for some reason took a few days until it was no longer sticky. In the future I think I will line the pan with parchment paper so that I can remove the pieces with more ease if it does not set as quickly as I want it to.
I love this fudge, though. It’s fairly smooth (there is some grain, but barely), rich, easy, and pretty much just fantastically delicious.