Mrs. Eisenhower's Fudge

As far as I'm concerned this should be called, Beth Williams' fudge because that's who taught me to make it. Beth, my mother-in-law, made spectacular fudge. She gave me the instructions many moons ago. I got up my nerve to give it a try sometime in the mid-80's. My first attempt was spectacularly bad. So bad, in fact, that even the residents at the hospital wouldn't eat it and they eat ANYTHING! So, I ended up tossing that in the trash and swearing off fudge making. Fast forward a couple of decades and I decide to take on the monumental task yet again. Lo and behold either I got smarter or the recipe got easier because I FINALLY succeeded in making edible fudge. I generally make a batch around Christmas, although I don't do it every year. Here is this year's attempt, complete with recipe in case you have a hankering to try your hand at it.:

Ingredients:
3 1/2 cups of sugar
1/4 tsp salt
2 TB butter
1 can evaporated milk
12 oz chocolate chips
12 oz German's chocolate
1 pt. marshmallow creme
1/2 c nuts (optional)

Put sugar, salt, butter and milk in a large saucepan; bring to a boil and boil for 6 minutes. Place chocolate pieces, German's chocolate, marshmallow creme and nuts (if desired) in a bowl; pour hot mixture over. Beat until the chocolate is melted. Pour into a large telly roll pan or two 9 X 13 inch dishes. Cool and cut. Can be stored in the refrigerator or freezer.

Here are some visual aides:

The fixin's: chocolates, sugar, evaporated milk, butter, salt, & marshmallow creme.

This pot of glop is the sugar, salt, evaporated milk and the butter

Chocolate chips and German's chocolate broken into chunks.

The final product waiting to go into the freezer.