This week the preparator at the art museum, Ron Walker, is retiring after 22 years. I wanted to make him a little something. So I made a batch of fudge last night. And Terry Grant had perfect timing by posting a tutorial on her blog on how to make some boxes. (These were easier to make than some I've done before). I used some 12 x12" scrapbook papers to make these.
I really like the idea of fudge when I see it in a store somewhere. We usually only buy it when we are on vacation, but I am always a little disappointed that it doesn't taste as good as I hoped.
I think the best fudge is this recipe that came from my husband's aunt. We call it Aunt Polly's fudge.
Aunt Polly's Fudge
4-1/2 c. sugar
1 large can evaporated milk
1 c. butter
18 oz. semi-sweet chocolate chips (Here's my secret change to the recipe: I use 12 oz. of semi-sweet chocolate chips and 6 oz. of dark chocolate chips. I think it gives it a richer flavor.)
1 tsp. vanilla
1/2 tsp. salt
1 c. chopped pecans (I don't usually add the nuts)
Grease 9 x 13" pan.
Mix sugar and evaporated milk and cook over medium heat. Bring to a boil and boil approx. 7-10 minutes (to soft ball stage).
Remove from heat. Add butter and chocolate chips. Stir until melted.
Stir in vanilla, salt and nuts.
Pour into pan and cool.