Ingredients
Method
- Prepare a 9x13 by lining with parchment paper. In a large, glass or heat-proof bowl, add chopped butter and chocolate. Set aside. In a large stove pot (go for a large since the mixture will boil high at the start), add sugar and evaporated milk, whisk to combine. Bring mixture to a boil, and turn heat to med-low. Stir boiling mixture every couple of minutes as to avoid scorching on the bottom of the pan. Boil the mixture until it hits softball stage (I let mine go to about 235°)Remove from heat. Quickly pour fudge into prepared pan. Use a spatula to push fudge to edges and smooth the top. Allow to cool fully at room temperature and set.Place in the refrigerator and chill for cleaner slicing. Enjoy fudge at room temp or chilled. Store in a ziplock or airtight container.
Notes
Variations: You can add chopped nuts to the top of the fudge if you'd like!