1 14 oz can sweetened condensed milk
12 oz Ghiradelli’s chocolate (bittersweet, semi- sweet, or milk chocolate) chips
1 tsp vanilla
Prepare the pan: line an 8″x8″ pan with waxed paper. Melt chocolate in the top of a double boiler on low heat. Take off the heat; stir in milk and vanilla. Pour into the prepared pan and chill. When hard, take the fudge out of the pan by the waxed paper and cut into pieces. To make this ultra special, I want to use 12 oz of Green & Black’s Maya Gold chocolate the next time I make it, instead of chocolate chips. This recipe is from Grandma Miller.
12/24/10 update: made my own sweetened condensed milk to use in this recipe. Took one can of evaporated milk, added 1-1/3 c sugar, cooked it at a low simmer for 12 minutes. Took the pan off the heat, stirred in the chocolate chips and let set for 5 minutes to melt. Then stirred until smooth, and added the vanilla.
chocolate praline fudge: use 1-1/2 c bittersweet chocolate chips and 1/2 c butterscotch chips. Stir in 3/4 c chopped pecans before turning out into the pan.
