This is a recipe my family’s been using for about 25 years since it showed up in our church’s Women’s Club cookbook. We still don’t know if the “five pound” refers to how much it weighs when done or how much it puts on your hips. We usually make it at Christmas, but will periodically make it at other times of the year. We prefer winter if only because it’s easier to set it outside to cool down.
- 4 1/2 cups white sugar
- 1 large can (12 oz.) evaporated milk (fat free is fine)
- 18 oz. (3 cups) chocolate chips – flavor depends on what you want your fudge flavored, but we usually go with 60% dark
- 1/2 lb. (1 cup) butter
- 1 tablespoon vanilla
- large stew pot
- large bowl
- spoon for mixing milk/sugar mixture while cooking
- Greased 10″ x 15″ jelly roll or Pyrex pan
In the large bowl, combine the chocolate chips, butter and vanilla. I strongly encourage you to do this before proceeding to the next steps unless you’ve got a partner on hand to help out. Combine sugar and evaporated milk in the stew pot over medium heat on the stove. While consistently stirring, bring to a rolling boil. Once at a rolling boil, reduce heat a little to keep at a manageable boil, maintain stirring and cook for another 8 minutes. Setting a timer for this helps a lot. After boiling for 8 minutes, remove the milk/sugar mixture from the stove and pour over the butter, chocolate chips and vanilla. Stir well until combined into a silky mixture. The butter should be fully melted and mixed in. At this point you can pour in an add-ins such as nuts, dried fruit, etc. Pour mixture into the 10″ x 15″ greased pan and chill until firm. Slice into small squares for serving.
Evaporated milk & sugar mixture before boiling:
Chocolate chips, butter and vanilla: