"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Foolproof Dark Chocolate Fudge, by Debbie Abujbara, is from Adcox Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 (6 oz) pkgs semi-sweet chocolate chips 1 (14 oz) can sweetened condensed milk Dash of salt 1/2 to 1 c. chopped nuts 1 1/2 tsp vanilla extract
Over low heat, melt chips with milk and salt. Remove from heat, stir in nuts and vanilla. Sread evenly into waxed paper lined 8- or 9-inch pan. Chill two hours or until firm. Turn fudge onto cutting board, peel off waxed paper and cut into squares. Store loosely covered at room temperature.
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