Description
A recipe for Foolproof Chocolate Fudge

Ingredients

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

Preparation
Prep time: 10 minutes | Chilling time: 2 hours

1. Line 8- or 9-inch square pan with waxed paper.

2. In medium-sized heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into prepared pan.

3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

Peanut Butter Glazed Fudge: Omit nuts. Stir 3/4 cup peanut butter- flavored chips in with vanilla. Spread in pan and chill as above. For glaze, in small saucepan, melt 1/2 cup peanut butter-flavored chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill. Cut and store as above.

Marshmallow Fudge: Omit nuts. Stir 2 tablespoons butter in with vanilla. Fold in 2 cups miniature marshmallows. Proceed as directed above.

Nutrition
no information available

Serves
Makes about 2 pounds

Variations
no information available