Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4½ cup | Sugar |
| 1 large | Can evaporated milk |
| 1 cup | Butter |
| 18 ounces | Chocolate chips |
| 3 tablespoons | Vanilla |
| \N \N | Dash salt |
DIANE ABERNATHY MNFH58A
Cook sugar and canned milk to rolling boil for 6 minutes; Stirring constantly. Use large stainless steel pot; remove from heat. Add butter, chocolate chips, vanilla, and dash of salt Stit until mixed. Pour into buttered pan. Let stand 6 hours before cutting. Will keep a long time in cookie tin or a sealed container in a cool place.
* The original recipe calls for ½ lb butter, but I find that the butter "pools" on top of the finished fudge. I only use 12 T of butter and my fudge turns out fine!