Holiday Fudge

Knowing how to make fudge comes in handy, especially around the holidays. Fudge-making can be both rewarding and challenging. If you make the "easy fudge," that is still a pretty tasty treat. However, making a "real fudge" can actually taste better. Usually, those that don't want to mess with thermometers, (me included) know that using a condensed product is the key, Or, for example, if you are strapped for time and planning on making several dishes for a gathering, then using sweetened condensed milk is the best choice to make. In any case, if you have the opportunity and time to try the thermometer method, I would strongly suggest this technique just until the right timing is developed. Then, just do waht I did and throw that thermometer away. Experimentation and practice can result in a wonderful holiday treat for you and your family, not to mention fudge also makes a great Christmas gift. I have made both types of fudge, and if one wishes to follow the tips I have, the use of a thermometer will not be necessary. The recipe and instructions are included below this text. Although many fudge-makers cook the chocolate along with the sugar syrup, in making numerous batches, I have noticed a distinct difference in flavor with actually cooking the syrup separate from the chocolate and that is my secret in decadent, delicious fudge. I do suggest making a fudge using the sweetened condensed milk combined with the chocolate for comparison purposes, and then follow the instructions I have in order to avoid a too sweet or grainy product.

If you like chocolate combined with that cool refreshing addition, you may find yourself tossing away other similar treats, or if anything, find that you want to make fudge much more often.

Fudge Recipe:
12 oz package of semisweet chocolate chips
6 ounces of milk chocolate chips
1/2 cup of evaporated milk
1/2 cup of water
1/2 cup of sugar (some recipes call for more sugar, this is sweet though)
1 cup of chopped walnuts

Instructions:
Combine the evaporated milk and the water and put in a heavy-based sauce pan
Add sugar(use more if you want it mega sweet)
Cook this syrup for exactly ten minutes at rapid boil, while stirring sides and bottom of pan occasionally
Use a separate sauce pan and add 1/2" of water and a round metal bowl to place on top of pan and put the chocolate in
Melt the chocolate in the metal bowl on low heat stirring with spatula
Let the ingrediants cool to room temperature or to 110 degrees
Combine the chocolate with the sugar syrup and mix together with an electric mixer
Fold in the walnuts
Pour the batter into a foiled-prepared 9x9" baking dish
Cover and cool in fridge for up to 3 hours
pull the foil from baking dish and cut fudge into squares