I think basically what it comes down to finding a fudge recipe you like and make it no matter what it's called. This particular recipe is a mixture of traditional and modern as it uses the traditional evaporated milk and granulated white sugar, but also adds the German's chocolate bar and marshmallow creme. For someone who doesn't regularly care for chocolate, even I can't resist a cube of traditional fudge with nuts in it! YUM!
Mamie Eisenhower's Fudge
4-1/2 c sugar
1/4 t salt
4 T butter
1 can evaporated milk (regular sized, not tiny)
12 oz. semisweet chocolate chips
12 oz. German's semi-sweet chocolate (bar)
1 jar marshmallow creme
2 cups chopped nuts
Boil sugar, butter, milk and salt for 6 minutes, start timing after mixture comes to a boil. Remove from heat and add chocolate chips and German's chocolate, and marshmallow cream. Beat until everything is melted. Stir in nuts. Pour into a buttered 9x13 pan and let cool for at least 3 hours to set up. If you cover it, will will stay pliable and moist, but most people tend to like their fudge to dry out a little, in that case, store it uncovered or loosely covered.
