Chocolate Fudge (aka Christmas fudge)

These are crazy long instructions for something that is so easy to make...and well worth the read.

3 c chocolate chips
4 Tbs. butter
1 can sweetened condensed milk

Note that one pound of chocolate chips is the same as three cups of chocolate chips - not two.

Throw the butter and chocolate chips into a medium metal bowl or double boiler. Pour the sweetened condensed milk on top.

Fill a small pot with about an inch of water and bring it to a boil. Once it begins to boil, reduce the heat so the water is barely simmering.

Place the metal bowl on top of the pot to make a bain-marie. (If you have a double boiler, by all means, use it instead.) Make sure the bottom of the bowl is suspended above the water level itself.

Line a pan with two sheets of wax paper, one going one way and one the other. One on top of the other, this way you can pull out the fudge when it's fully cooled. Add a little lick of butter to the bottom of the first sheet to keep it from shifting.

Let the fudge cool a little in the pan and then transfer to the freezer. Before you try to cut it, let it warm ever so slightly or you will have very chocolately hands...which is never a bad thing.