"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Melt all chocolate with Eagle brand milk over low heat and mix. Remove from heat. Add vanilla and nuts. Line a 9 x 13 pan with waxed paper. Pour in fudge. Refrigerate 4 hours. Turn upside down and remove waxed paper. Cut into squares.
This recipe is from my sister-in-law, Margaret Dooley Harville, of Brownsburg, Indiana. It is a family tradition at Christmas and other holidays. Margaret was my care-giver when I had my bone marrow transplant in 2000.
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