One of the little cowgirls and I made this a month or so ago, and it was delicious.
I can remember my own parents struggling with homemade chocolate fudge trying to keep it from crystalizing or becoming rock hard. No matter what they did (not stirring it during cooking, testing it in a cup of cold water, a cold water bath in the sink, folding in the butter and beating the fudge, etc.) it never looked as good as it tasted.
But this recipe is different. From my notes, someone got it from Woman Day's Crockery Cookbook #2, 1976. It makes way too much for us chocolate lovers, so I end up freezing at least half of the recipe in half-cup portions. However, it doesn't last long hidden behind the frozen peas.
24 oz. semi-sweet chocolate chips
1 1/4 cup evaporated milk (plain - not sweetened)
1/4 cup sugar
2 teaspoons vanilla extract
Place all in crock pot. Cover and cook on high for 30 minutes. Stir well, cover and cook on low for an hour longer.
Dip pieces of pound cake, fruit like strawberries or bananas, pretzels, cookies or marshmallows into chocolate. Makes 3 cups.
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