This fudge is quick and easy to make. However, please note it needs to be refrigerated 2 hours before cutting.
3 cups (18 oz) semi-sweet chocolate chips (or milk chocolate, if you prefer)
1 can (14 oz) Sweetened Condensed Milk
Dash of salt, optional
1/2 to 1 cup chopped nuts, optional
1 1/2 tsp vanilla extract
In a heavy saucepan, over low heat, melt the chocolate chips with the milk and salt. Remove from the heat and stir in the nuts, if desired. Stir in the vanilla. Spread evenly into a waxed paper lined square pan. Chill two hours or until firm. Turn out onto a cutting board, remove the waxed papper and cut into squares. Store covered in the refrigerator.
Variation: You can make Chocolate Peanut Butter Chip Fudge by replacing the nuts with 3/4 cup peanut butter chips.
Dash of salt, optional
1/2 to 1 cup chopped nuts, optional
1 1/2 tsp vanilla extract
In a heavy saucepan, over low heat, melt the chocolate chips with the milk and salt. Remove from the heat and stir in the nuts, if desired. Stir in the vanilla. Spread evenly into a waxed paper lined square pan. Chill two hours or until firm. Turn out onto a cutting board, remove the waxed papper and cut into squares. Store covered in the refrigerator.
Note: File Photo
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