Categories: Candy

Ingredients

• 3 cups (18oz.) semi-sweet chocolate chips
• 1 (14oz.) can Eagle Brand Creamy chocolate or original Sweetened Condensed milk
• Dash of salt
• 1/2 to 1 cup chopped nuts, optional
• 1 1/2 tp. vanilla extract

Directions

1. In heavy saucepan, over low heat, melt chips with Eagle Brand and salt. Remove from

2. heat; stir in nuts if desired and vanilla. Spread evenly into wax paper lined 8 or 9-inch square pan.

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

4. Chocolate peanut Butter Chip Glazed Fudge:

5. Proceed as above; stir in 3/4 cup peanut butter chips in place of nuts. Glaze: Melt 1 cup peanut butter chip with 1/2 cup whipping cream, stir until hick and smooth. Spread over fudge.

6. Marshmallow Fudge:

7. Proceed as above; omit nuts. Add 2 Tbsp. melted butter or margarine to fudge mixture; fold in 2 cups miniature marshmallows.

8. makes about 2 lbs.

Email to a friend | Print this recipe | Back