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Foolproof Milk Chocolate Fudge Recipe

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This recipe for Foolproof Milk Chocolate Fudge, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Landora Downey (Graham Downey's friend)
Added: Tuesday, April 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 cups (18 ounces) semi-sweet chocolate chips
1 (14 ounces) can Eagle Brand Sweetened Condensed Milk (NOT evaporated)
Dash of Salt
1/2 to 1 cup chopped nuts, optional
1 1/2 tsp. Vanilla extract

Directions:
Directions:
Line 8 or 9-inch square pan with foil. Butter foil; set aside. In heavy saucepan, melt chips with Eagle Brand and salt. Remove from heat. Stir in nuts if desired and the vanilla. Spread evenly into prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.

Variations:

Peanut Butter Chip 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 smooth. Spread over chilled fudge. Chill. Cut and store as directed above.

Tip: For creatively shaped fudge, lift the edges of the foil to remove the fudge from the pan. Cut the blocks into squares, rectangles, diamonds or desired shape.

 

 

 

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