3 cups (18 oz) semi sweet chocolate chips (or milk)
1 can (14 oz) sweetened condensed milk
Dash salt
½ to 1 cup chopped nuts, optional
1 ½ tsp. vanilla extract
Makes about 2 lbs.
In heavy saucepan, over low heat, melt chips with condensed milk and salt. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly onto wax paper or butter lines 8 or 9 inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator.
Other great fudge flavors:
Chocolate peanut butter chip glazed fudge: Proceed as above, stir in ¾ cup peanut butter chips in place of nuts. GLAZE: melt ½ cup peanut butter chips with ½ cup whipping cream; stir until thick and smooth. Spread over fudge.
Marshmallow fudge: Proceed as above, omit nuts and add 2 tbsp butter to mixture; fold in 2 cups miniature marshmallows.
1 can (14 oz) sweetened condensed milk
Dash salt
½ to 1 cup chopped nuts, optional
1 ½ tsp. vanilla extract
Makes about 2 lbs.
In heavy saucepan, over low heat, melt chips with condensed milk and salt. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly onto wax paper or butter lines 8 or 9 inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator.
Other great fudge flavors:
Chocolate peanut butter chip glazed fudge: Proceed as above, stir in ¾ cup peanut butter chips in place of nuts. GLAZE: melt ½ cup peanut butter chips with ½ cup whipping cream; stir until thick and smooth. Spread over fudge.
Marshmallow fudge: Proceed as above, omit nuts and add 2 tbsp butter to mixture; fold in 2 cups miniature marshmallows.
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