Fudge is a classic candy made by cooking a mixture of milk and sugar to the soft-ball stage, then adding flavors (such as bittersweet chocolate and vanilla) and beating until the candy develops its characteristic, fine, smooth texture. It's an ideal candy for the beginning confectioner -- it's simple, can be prepared a week ahead and make a lovely gift.
From "The Bon Appetit Cookbook" by Barbara Fairchild
1. Like a 9 x 5" loaf pan with foil, leaving overhang.
2. Mix chocolaye, marshamllow creme, unsweetened chocolate and vanilla.
3. In a saucepan, mix sugar, milk, water, cream and butter; stir until sugar dissolves. Brush down sides of pan with a wet pastry brush. Attach a candy thermometer and bring mixture to a rolling boil. Reduce heat and stir constantly but slowly with a wooden spoon until 232F.
4. Pour mixture over ingredients in bowl; don't scrape pan. Stir vigourously until chocolates melt and fudge thickens slightly. Mixture will still be very glossy. Stir in nuts, if using. Transfer to prepared pan, smooth top and refrigerate, uncovered for 2 hours or until firm enough to cut.