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Festive Fudge
3 cups semi-sweet chocolate chips
1 14 oz. can Eagle. Brand Creamy Chocolate or
Original Sweetened Condensed Milk
Dash salt
1 cup chopped nuts, optional
1 1/2 teaspoons vanilla extract
In heavy saucepan, over low heat, melt chips with Eagle. Brand and salt. Remove from heat; stir in nuts if desired, and vanilla. Spread evenly into wax paper lined 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.
Makes about 2 pounds
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE:
Proceed as above; stir in 3/4 cup peanut butter chips in place of nuts.
GLAZE:
Melt 1 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge.
MARSHMALLOW FUDGE:
Proceed as above; omit nuts. Add 2 tablespoons melted butter or margarine to fudge mixture; fold in 2 cups miniature marshmallows.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
