LOCATION: Recipes >> Candy >> Fudge 26
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Fudge 26
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Festive Fudge
3 cups semi-sweet chocolate chips
14 oz can 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.
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