The Fudge N Ganache

The Fudge N Ganache
The Fudge making began on American women's college campuses during the 1890s. This Vassar fudge recipe became quite popular at the school for years to come.
Some believe that it began from a batch of botched caramel, hence its nickname "grained caramel".
There are many opinions as to how the name "fudge" originated.
Fudge is a type of Western confectionery which is usually
very sweet, and extremely rich. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F (116 °C), and then beating
the mixture while it cools so that it acquires a smooth, creamy consistency. One of the most important attributes of fudge is
its texture. Many variations with other flavorings added are possible.
Fudge is a delicious combination of sugar, butter, milk and flavorings such as chocolate, maple, peanut butter, white chocolate, butterscotch, walnut, or even pumpkin.
MAKE SIMPLE ' FUDGE ' RECIPE WITH PIECES
OF ORANGE PEEL.
Melt chocolate chips n condensed milk in a double boiler.
Stir until smooth. Take it off the heat and add the nuts, 
coarsely ground and also add small cut pieces of orange peel.
Pour this chocolate mixture into a greased tin.
Put in the fridge section to set for 1 - 2 hours, or until set and
 cut into squares pieces. Store in the refrigerator.
Ganache is a glaze, icing, sauce, or filling for pastries made
from chocolate and cream.
Ganache is normally made by heating cream, then pouring
it over chopped dark semi-sweet chocolate.
The mixture is stirred or blended until smooth, with liqueurs
or extracts added if desired.
Depending on the kind of chocolate used, for what purpose the ganache is? The ratio of chocolate to cream will vary to obtain the desired consistency. Generally two parts chocolate to one part cream are used for filling cakes or truffle base.
Chocolate Ganache is a versatile sauce which can be used for coating or filling cakes and also for making chocolate truffle centres. Chocolate ganache is the perfect topping to moist sponge cakes and delicate cupcakes. Icing a chocolate cake
using Chocolate Ganache.
Heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
Spread this chocolate icing over the top of the chocolate cake.