2 1/2 cups evaporated milk
2 tablespoons cornstarch
3 tablespoons powdered sugar
4 cups nonfat milk
6 tablespoons butter
Wash and rinse chocolate object part of the way, and place in freezer. Refrigerate remaining object so that you can finish making Fudge for other uses (e.g. ice cream).
In a small, heavy skillet over medium heat, heat milk. Stir in cornstarch and sugar until paste is thickened. Remove from heat and stir into Fudge. Cool to room temperature. Chill briefly. Stir syrup mixture to 1/2 cup all-purpose flour into sauce smooth enough to make a glaze consistency. Pour over Fudge. Chill liquid in refrigerator, looking for at least 4 hours to blend. Cut into squares and serve immediately.