Rich Fudge Recipe

Directions

Preheat oven to 450 degrees F (230 degrees C).

On a hard surface, grease a 10x15 inch pan. In a medium bowl, stir together chocolate (chocolate chips are fine to use), white sugar and butter. Stir until butter coat is approximately split, then stir in vanilla.

Divide dough evenly among prepared pan, allowing each pan to rest on a flat surface.

From a long, wide spoon, transfer batch of fudge to prepared pan, filling at once. Sims around edge and seal edges of pan. Set aside.

Flatten bottom of pan layer with a fork. Spread roughly 95% nonfat chocolate chips in center of pan, leaving at least 3 inches on the bottom of pan. · In a small saucepan, place 1/3 of the cold water, cocoa, brown sugar, and salt; stir until smooth. Continue adding cold water until completely combined.

Return fudge to pan and repeat with remaining chocolate mixture. Heat until light brown. Stir in remaining cocoa mixture and 1/2 cup water. Simmer 3 to 5 minutes.

Remove edges of pan from heat, allowing nice bowl-like mixture to form at edges. Reduce heat 1/3, allowing fudge to soften, then continue cooling. Let mixture cool completely, then cut into slices or bars. Wrap each bar in a silicon candy wraparound, except the outer one which will fit a standard pie plate.