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Festive Fudge |
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Jim Hogan - Oct 05,2014
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Skill Level: Beginner My Rating: Everybody's Rating: Ingredients · 3 cups HERSHEY'S Semi-Sweet Chocolate Chips · 1 can sweetened condensed milk (not evaporated milk) · Dash salt · 1/2 to 1 cup nuts · 1-1/2 teaspoons vanilla extract Directions 1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan. 2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly in prepared pan. 3. Refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut into squares. Store covered in refrigerator. About 2 pounds. VARIATION: CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: Proceed as above; stir in 2/3 cup REESE'S Peanut Butter Chips in place of nuts. Melt 1 cup REESE'S Peanut Butter Chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge.
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