This quick fudge recipe cooks much like a marshmallow-based fudge but without the marshmallows. If made as directed, this extra-chocolaty, extra-creamy fudge will be perfect every time.
750 ml (3 cups) semisweet chocolate chips
250 ml (1 cup) butter or margarine, thinly sliced
1.125 l (4 1/2 cups) granulated sugar
1 can (370 ml/12 oz) evaporated milk
5 ml (1 tsp) vanilla extract
750 ml (3 cups) pecans or walnuts, in large pieces (optional)
Butter a 33-by-23-cm (13-by-9-inch) pan or line with buttered parchment paper, leaving a generous overhang.
In a large heatproof mixing bowl, combine chocolate chips and butter.
In a heavy candy kettle over medium heat, bring sugar and milk to a rolling boil, stirring until sugar dissolves and mixture begins to boil. Boil rapidly, stirring constantly to prevent scorching, exactly 8 1/2 minutes.
Remove from heat. Pour hot mixture over chocolate chips and butter. Stir until chocolate and butter are melted and candy is smooth and creamy. Stir in vanilla and nuts, if using. Pour into prepared pan. Refrigerate overnight or until firm. Cut into squares. Store in an airtight container.
Makes about 2.25 kg (5 lb).