Festive Fudge

(from kintyre’s recipe box)

Source: Recipe card

Prep time: 10 minutes
Serves 8 people

Categories: dessert, not tried

Ingredients

  • 3 cups (18 ounces) semi-sweet chocolate chips
  • 1 (14 ounces) can Eagle Brand Creamy Chocolate or Original Sweetened Condensed Milk (Not evaporated milk)
  • Dash of salt
  • 1/2 to 1 cup chopped nuts, optional
  • 1 1/2 teaspoons vanilla extract

Directions

  1. In heavy saucepan, over low heat, melt chips with Eagle Brand and salt.

  2. Remove from heat; stir in nuts if desired and vanilla.

  3. Spread evenly into wax paper lined 8- or 9-inch square pan.

  4. Chill 2 hours or until firm.

  5. Turn fudge onto cutting board, peel off paper and cut into squares.

  6. Store covered in refrigerator.

  7. <u> Chocolate Peanut Butter Chip Glazed Fudge: </u>Proceed as above; stir in 3/4 cup peanut butter chips in place of nuts.

  8. <u> Glaze: </u>Melt 1 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth.

  9. Spread over fudge.

  10. <u> Marshmallow Fudge: </u>Proceed as above; omit nuts. Add 2 tablespoons melted butter or margarine to fudge mixture; fold in 2 cups miniature marshmallows.

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