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Creamy Dark Chocolate Fudge


3 (6 oz.) packages semisweet chocolate chips
1 (14 oz.) can Sweetened Condensed milk
2 cups miniature marshmallows
Dash salt
1/2 to 1 cup chopped nuts
1-1/2 teaspoons vanilla extract

In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 8 or 9-inch square pan. Chill for 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.