One-Bowl Chocolate Fudge Recipe
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Category: |
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Ingredients: |
Ingredients: 2 pkg. (8 squares each) Baker's SemiSweet Chocolate
1 14-ounce can sweetened condensed milk
2 tsp. vanilla
1 c. chopped nots OR toasted Baker's Angel Flake Coconut (optional)
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Directions: |
Directions: Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until Chocolate is completely melted.*
Stir in vanilla and nuts. Spread into a foil-lined 8-inch square pan.
Refrigerate 2 hours or until firm. Cut into squares.
* Top of Stove Preparation: Heat chocolate and milk in heavy 2-quart saucepan on very low heat, stirring constantly until chocolate is melted and mixture is sooth. Remove from heat. Continue as above.
Note: Recipe can be halved. |
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Number Of
Servings: |
Number Of
Servings:Makes 4 dozen. |
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Notes: |
Personal
Notes: This clipping was found in mom's recipes. She had written "excellent" on it. Additional notes on the clipping:
Cook's notes: This recipes is used with permission from Kraft Creative Kitchens. The Kraft directions call for cutting the fudge into 48 pieces, but we cut ours into 64, making one batch last longer and reducing the calorie count for each indulgence. Kraft suggests nuts as a variation on plain fudge. Here are a few more variations we dreamed up:
Variation 1 - Marbled Fudge - Swirl in ½ cup marshmallow cream.
Variation 2 - Minty Fudge - Substitute 1 tsp. peppermint extract for 1 tsp. of vanilla.
Variation 3 - Old-fashioned Fudge - Adding ½ tsp salt when you add the flavoring gives it that "old general store fudge" flavor I haven't tasted since I was a kid.
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