Between now and Christmas, I'll likely be just posting Christmas goodies- good for gifts, parties, or eating yourself...not that I'd know anything about that.

So this fudge isn't real fudge.  You don't need a candy thermometer or a perfect, sunny day for it to work out.  It is, however, quick and easy, and will set up on the rainiest of days, which is good, because the past two Christmases around here have not had the best weather surrounding them.  Most importantly, while the texture is a little different from true fudge, it's still very tasty, and nobody has refused it yet.



Drew's grandmother is one of those people who you find it difficult to buy gifts for, because she has no hobbies, every square inch of her house is packed with stuff, so there's not a lot of room for anything else.  She does, however, have a big sweet tooth, and loves fudge, and she does not care about the semantics of fudge.  I have made this for her pretty much every year since I've been part of the family, and she has come to expect it.  When she gets my gift of fudge she literally squeals with delight and promptly eats a piece and hides the rest behind her back so that no one else in the family can eat any.  It's pretty funny.

So without further adieu, from the Eagle Brand recipe collection, I give you their recipe for chocolate fudge.



Chocolate Fudge (Condensed Milk Fudge)
from Eagle Brand recipes

makes approx. 2 pounds of fudge

1 can condensed milk
18 oz (3 cups) semi-sweet chocolate chips
1 1/2 tsp. vanilla extract
Pinch of salt

Line an 8 or 9 inch square pan with foil, wax paper or parchment; set aside.

In a medium pot, combine the condensed milk, chocolate chips, and salt.  Melt over medium low to medium heat.  Once melted and smooth, remove from heat and stir in vanilla.  Pour and spread the mixture into a prepared pan to make an even layer.

Chill the fudge 2 hours or until firm.  Cut into bite sized squares.