This is the name given this fudge by Bill's niece, Melanie, when Bill was a teenager and Melanie just a little younger.


  • 2 cups white sugar  (4 cups) 
  • 2 tablespoons Karo white corn syrup (4 tbsp.) 
  • 2 tablespoons butter     (4 tbsp.) 
  • 1 small can (2/3cup, 5oz.) Milnot brand evaporated milk (2 cans) 
  • 6 oz. pkg. (small) semi-sweet chocolate chips (12oz large pkg.) 

original instuctions:  Mix and boil all ingredients but chips for three minutes exactly. Stir slowly while cooking. Remove from heat: add chocolate chips. Beat until dissolved. Pour into buttered pan. Serve to nieces and nephews.   Helpful text written by Loree:  Mix all ingredients except chocolate chips in a saucepan. Melt and heat ingredients over high heat, stirring constantly.  Turn heat down as soon as boil begins (see thoughts by Ian below); keep it boiling for exactly three minutes stirring all the while. It is best to set a timer. Remove from heat at exactly three minutes. (This is the ‘softball stage’ of candy making, but you don’t really have to worry about that.) Stir in chocolate chips and beat vigorously until melted. This is the part that makes the fudge ‘shiny.’ Pour into buttered pan. An 8x8 for single recipe, 9x13 for double is needed. You can use a platter with a fairly high rim, too. Allow to cool. If it doesn’t become solid, like it should, you get to have hot fudge sundaes. Serve to nieces and nephews.

Thoughts on ingredients by Loree:  Bill is a purist and insists on the exact brand names listed. However, other brands of white corn syrup have been used without change in quality. Margarine has been substituted for butter and no one has noted the difference. Any brand of evaporated milk works fine. It is much easier to use two small cans, measuring from a large can is tricky. Shake the can of milk well before opening. We have always used real semi sweet chocolate chips. Never use artificial chocolate chips. If one uses other flavors of chocolate chips, one will get a different and perhaps good kind of fudge (milk chocolate, mint, etc.) It won’t be Uncle Fudge Billy’s though! For the sake of family harmony; it is wise to agree who gets to lick the spoon and clean the pot while the fudge is still cooking. This discussion gets trickier if the items are ready for cleaning and the fudge cooling but not edible.
Thoughts by Ian:

  • In my opinion you should not turn down the heat when it starts boiling; no mention of it is made in the original recipe. I actually forgot to do it once and the fudge turned out great. So now I don't.
  • Declaration of when the mixture is boiling isn't exact. I wait until it still boils even when mixing.
  • You can tell its going to be good if in the time it takes you to find a pan to pour the fudge into, a thin top layer starts solidifying.
  • A possibly very key step is the cooling of fudge. A couple of times the fudge I've made in Kirksville didn't turn out quite right, I think the lack of a cold garage (the optimal fudge cooling environment) might be to blame. This makes fudge exclusively a winter treat, which it always was due to the fudge-oriented holidays being in the winter.
  • Don't let people eat fudge before it cools completely. Unsolidified fudge makes you look bad.
  • The other possible source of blame for the Kirksville Fudge Conundrum is the electric stove top, it might be worth finding a friend with a gas stove top if you don't have one.

this recipe in a word doc