Grandma's Fudge

My grandma made the best fudge. For years, I tried to get the recipe from her, but she would just give vague instructions without measurements or even exact ingredients. The only thing I knew for sure was that it wasn't marshmallow fudge or the kind of fudge that was cooked to the soft ball stage. Grandma died a couple of years ago at the age of 95, taking the recipe with her.

After countless failures, I came across a recipe that with some modifications, was a reasonable facsimile of Grandma's fudge. This recipe is too good not to share. It's my Christmas present to everyone.

Grandma's Fudge

41/2 cups sugar
12 oz. evaporated milk (not sweetened condensed)
1/2 tsp. salt
1/2 pound butter (no substitutions)
1 pound of imported Swiss or Belgian dark or bitter chocolate (no substitutions)
2 cups of walnuts (not chopped)
1 T. vanilla
1/4 cup Droste's cocoa, optional (If you can't find it, leave it out. Don't substitute any other brand)

Combine sugar, evaporated milk and salt in a large saucepan. Cook over medium heat for 14 minutes. (If the heat is too high or too low, the recipe will fail.) Start timing the mixture when it comes to a full boil. Stir occasionally.

In a large mixing bowl, place the butter, chocolate and cocoa. After the syrup is cooked, pour it over the chocolate-butter mixture. With an electric mixer, beat at high speed for 10 minutes. Stir in nuts and vanilla. Pour into a greased 9x12 inch pan. Refridgerate until firm. Makes about 4 lbs.