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Foolproof Chocolate Fudge
| Ingredients | |||
| 18 | oz | packages semi sweet chocolate chips | |
| 14 | oz | can eagle brand sweetened milk | |
| 1 | salt (dash) | ||
| 3/4 | cup | nuts, chopped (optional) | |
| 1 1/2 | teaspoon | vanilla extract | |
Directions: | |||
| MICROWAVE in glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk. Microwave on full power (high) 3 minutes. Stir until chips melt and mixture is smooth. Stir in remaining ingredients. Spread evenly into wax paper lined 8 or 9 inch square pan. (Line bottom and up sides for easy removal) Chill 2 hours or until firm. Turn fudge onto board, peel off wax paper and cut into squares. Store loosely covered at room temperature CREAMY DARK FUDGE: Melt 2 cups of miniature marshmallows with chips and milk. Proceed as above. milk chocolate FUDGE: Omit one (6 oz) package semi sweet chips. Add 1 cup milk chocolate chips. Proceed as above. CREAMY milk chocolate FUDGE: Omit 1 (6 oz) package semi sweet chips. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above. MEXICAN FUDGE: Reduce vanilla to 1 teaspoon. Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk. Proceed as above. BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla. Melt 2 (12 oz)packages butterscotch chips with sweetened milk. When chips a melted, stir in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts. Proceed as above. Makes about 2 pounds. | |||
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