This recipe came from the Ladies Farm Journal in the 70's; back then a can of evaporated milk had 13 ounces in it. I have added the 2 tablespoons of milk to the recipe to make up for the lost ounce of milk. The fudge sets up way too quickly and is dry without that extra ounce of milk. If you are going to make several batches and would be able to add 1 extra ounce of evaporated milk that would be even better.
This is by far the best fudge that I have ever eaten.
Triple Chocolate Fudge
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons milk (do not leave this out!)
1/2-cup (1-stick) butter
2 (1-ounce) squares unsweetened chocolate
1 (10-ounce) package miniature marshmallows
1 (12-ounce) package semisweet chocolate chips
1 (12-ounce) package milk chocolate chips
1-teaspoon vanilla
1.Combine sugar, evaporated milk, milk, butter and unsweetened chocolate in a 5-quart heavy Dutch oven.
2.Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 8 minutes, stirring often.
3.Remove from heat. Stir in marshmallows, semisweet chocolate pieces, milk chocolate pieces and vanilla.
4.Beat until smooth. Pour into a buttered 15x10x1" jellyroll pan.
5.Cool and cut into 1 1/4" squares.
Makes 8 dozen pieces.
