This fudge recipe is the perfect answer!! Not only is it quick and easy to make, but it tastes great and I love that it can be made way ahead of schedule.
4 cups white sugar
1 twelve ounce can of evaporated milk
8 ounces of real butter (no margarine or spreads)
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 TABLESPOON vanilla
chopped nuts if desired (we like honey roasted peanuts)
In a heavy bottomed sauce pan, mix the white sugar and evaporated milk; bring it to a boil over medium high heat. Once it is at a full rolling boil (one that you can not stir down), turn the heat down to medium and boil for 6½ minutes (stirring CONSTANTLY). I stir with a wooden spatula that has a square end and I stir in a figure 8 (the flat blade of the spoon really scrapes the bottom of the pan well).
After 6½ minutes at a full rolling boil, remove the pan from the heat and add the butter, a TABLESPOON of vanilla and all of the chocolate.
At first the butter will sort of stay separate from everything, but if you use a whisk, it will incorporate quickly. When it's all smooth, add the nuts if you are using them (as many as you like).
Pour into a FOIL LINED 9" x 13" pan and cool overnight in the fridge. If you are using these cute little tin foil stars (instead of the 9" x 13" pan), you can just wrap them in clear cellophane bag (after they are chilled) and tie it up with a bright Christmas bow!!
NOTE: You can make this with any flavor chocolate chips you like.
I've tried them all and the only one I DON'T recommend is using ALL semi-sweet. The three chocolate blend listed above results in a wonderful flavor (you won't taste the white chocolate, but it adds a lot to the final taste).
Note: Make sure you use a good quality butter, not a soft spread butter or a diet butter and definitely no margarine.