Festive Fudge


prep 0:10      


2 pounds



3 cups semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
1 dash salt
1/2 to 1 cup chopped nuts (optional)
1-1/2 tsp. vanilla extract


Line a 8- or 9-inch pan with foil. Butter foil; set aside. In heavy saucepan, melt together chips, milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly in prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off foil; cut into squares. Cover; store in refrigerator.

Author's Comments

Chocolate Peanut Butter Chip Glazed Fudge:
Proceed as above. Stit in 3/4 cup peanut butter in place of nuts. For glaze, melt 1/2 cup peanut butter with 1/2 cup whipped cream. Stir until thick and smooth. Spread over fudge.

Marhsmallow fudge:
Proceed as above. Omit nuts. Add additional 2 tbsp. butter to the mixture. Fold in 2 cups miniature marshmallows.

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