"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chunky Chocolate Fudge Recipe

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This recipe for Chunky Chocolate Fudge, by , is from "The Dirty Napkin", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marla Meyer
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. pkg. semisweet chocolate chips, 1 c. butterscotch chips, 14 oz, can sweetened condensed milk,1 tsp. pure vanilla extract, 8 oz., can walnuts, plus more for toppings,

Directions:
Directions:
Grease an 8 inch round cake pan with softened butter. Pour the chocolate and butters cotch chips, condensed milk and vanilla into a medium saucepan. Heat to low. Cover the empty milk can with plastic wrap and put it in the center of the cake pan. Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts. Scoop the fudge into the cake pan all around the plastic covered and to form the wreath.

 

 

 

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