FUDGE FOR CHRISTMAS

We are all snowed in today (big storm yesterday) and the temperature didn't get above +20F today (tonight it is zero), so it was a great day to play in the kitchen.

This fudge recipe comes from Tried and True Yummy Recipes and it is excellent. I made a full batch and poured it into these neat little foil stars made by Reynolds foil. If you wrapped them in a clear cellophane bag and tied them with bright Christmas ribbon, I think they would be a perfect little "Merry Christmas" gift for the mail man, school teacher, newspaper boy and even stocking stuffers.


The little foil pans (24 in a box) come in a variety of shapes. The foil is rigid enough to contain the hot fudge, but also soft enough (when the fudge has cooled and set) that it can be peeled back like a candy bar wrapper.
4 cups white sugar
1 twelve ounce can of evaporated milk
2 sticks of good quality butter (not margarine)
12 ounces semi-sweet chocolate chips
12 ounces milk chocolate chips
1 tablespoon vanilla
chopped nuts if desired

In a heavy bottomed sauce pan, mix the white sugar and evaporated milk; boil for six minutes, stirring constantly. Remove from heat and add the rest of the ingredients. Stir until melted and pour into a foil lined 9 x 13 pan. Cool in the fridge to set.
NOTE: I used one package of semi-sweet chocolate chips and one package of peanut butter chips and a cup of dry roasted peanuts, it was delicious.


NOTE: Any kind of chocolate chip would work in this recipe I'm sure. Two packages of peanut butter chips would make a nice peanut butter fudge.