1 cup white sugar
1 cup corn syrup
1 cup vegetable oil
1 cup milk
2 cups chocolate chips
1/2 cup chocolate syrup
1 1/2 cups chocolate syrup
2 eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Zest the sugar in a metal bowl or glass dish. Cut in half. Mix corn syrup and vegetable oil. Pour into a shallow glass or plastic cup.
Bake for 2 1/2 hours in the preheated oven.
When the fudge is cool, cut into squares and arrange chocolate chips in the center of each square. Spread chocolate syrup over each square. Once the fudge is cool, shape the chocolate syrup into a ring shape with a toothpick or knife. Place the chocolate squares around the edges to form a circle. Seal edges. Fold over and pinch edges to seal. Place fudge squares on a piece of waxed paper. Roll the fudge squares into a roll and place on waxed paper. Wrap the edges of the fudge squares with waxed paper to prevent sticking. Place fudge squares on waxed paper. Bring the other 1/2 cup of sugar to a rolling boil. Reduce heat to low and simmer gently, stirring occasionally.
Stir fudge syrup mixture and chocolate chips into the baking dish or steamer basket. Blend chocolate syrup with brown sugar until smooth. Spread fudge over fudge. Place chocolate fudge squares on waxed paper. Seal edges of fudge squares with waxed paper. Pour fudge over chocolate fudge.
Bake in preheated oven for 45 minutes, until fudge is bubbly and chocolate is completely melted. Let cool at room temperature for at least 10 minutes. Cut fudge squares into strips and place on a serving platter. Refrigerate for at least 1 hour before serving.
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