Fantastic Fudge

        Everyone loves fudge. It's thick, sweet, creamy, chocolaty, delicious, the adjectives go on and on. But fudge is trick to make, or at least, I used to think so. It is if you use a Betty Crocker Cookbook, as I always have. About three weeks ago I gave up. I was tired of stirring in flour and ______ to get fudge that was only smooth half the time. So I went online, I waded through the recipes that called for condensed or evaporated milk, because I didn't have those and I needed fudge, ASAP! After a while a realized I could just substitute a heavy cream and milk combination for evaporated milk and I would get the same results. So I picked a recipe with five stars and took a swing at it.  It came out alright, but it didn't have that chocolate kick I needed. So the next time I changed some of the semisweet chocolate to bittersweet. BOOM! A strong chocolate flavor shone through. With many thanks to the original Carnation recipe, I proudly present:

Deep Dark Chocolate Fudge!

Ingredients:

• 2 tbsp. unsalted butter
• 1/3 c. heavy cream (Be generous)
• 1/3 c. whole milk
• 1 1/2 c. granulated sugar
• 1/4 tsp. salt
• 1 c. semisweet chocolate chips
• 3/4 c. bittersweet chocolate chips.
• 1 1/2 tsp. vanilla extract
• 1/2 c. chopped pecans or walnuts (optional)

1. Line a loaf pan with tin foil, wax paper or parchment paper. 
2. Melt butter in a medium sized, heavy bottom sauce pan.
3.  Add cream, milk, sugar, and salt. 
4. Stirring constantly, bring to a boil. Boil for five minutes.
5. Remove from heat, vigorously stir in both chocolates, vanilla, and nuts.
6. When mixture is smooth pour into prepared pan. 
7. Cool in a fridge for at least 30 minutes. 

Note: If you are making a double batch use a 9"x 9" pan. Also, double batches take much longer to thicken, allow at least two hours for cooling.