Festive Fudge
Ingredients
- 3 C. (18-oz.) semi-sweet chocolate chips
- 1 (14-oz.) can Eagle(r) Brand Sweetened Condensed Milk (NOT evaporated milk)
- Dash salt
- ½ to 1 C. chopped nuts, optional
- 1 1/2 tsp. vanilla extract
Directions
Line 8- or 9-inch square pan with foil. Butter foil; set aside.
Line medium-sized heavy saucepan, over low heat; melt chips with Eagle Brand and salt. Remove from heat; stir in nuts if desired and the vanilla. Spread evenly into prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.
Yield: about 2 pounds.
Peanut Butter Glazed Fudge:
Omit nuts. Stir 3/4-C. peanut butter flavored chips in with vanilla. Spread in pan and chill as above. For glaze, in small saucepan, melt 1/2-C. peanut butter flavored chips with 1/2 C. whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill. Cut and store as above.
Marshmallow Fudge:
Omit nuts. Stir 2 Tbs. butter in with vanilla. Fold in 2 C. miniature marshmallows. Proceed as above.
