Valerie so helped me when I was ill by watching over my son. This recipe was her gift to me. We have enjoyed this fudge through all the years as the kids were growing up. Now that they are blessing with me all of these grandchildren, the grandkids are enjoying it too.
In large heavy pan heat sugar and evaporated milk until it boils stirring continuously with a wooden spoon. Set timer on stove and boil 7 minutes stirring continuously. You will see the color change to a darker cream color at the 7 minute mark. Place chocolate chips, butter and vanilla in a large bowl. Pour the milk mixture over the chips and stir gently just until mixed with the wooden spoon. Pour into buttered 9 x 13 pan and cover tightly with plastic wrap. Wait 24 hours. The fudge is ready to eat the next day.
Variations: Add nuts or dried fruit to the fudge.
This fudge is very creamy and can be kept in an airtight container for two weeks.