Foolproof Dark Chocolate Fudge
|Semisweet chocolate chips||18 Ounce (3 Packages)|
|Canned milk||14 Ounce (1 Can Not Evaporated)|
|Chopped nuts||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt.
Remove from heat; stir in nuts and vanilla.
Spread evenly into wax paper-lined 8-or 9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into squares.
Store loosely covered at room temperature.
MICROWAVE: In 1-quart glass measure, combine chips with sweetened condensed milk.
Microwave on full power (high) 3 minutes.
Stir until chips melt and mixture is smooth.
Stir in remaining ingredients.
Creamy Dark Chocolate Fudge: Melt 2 cups Miniature Marshmallows with chips and sweetened condensed milk.
Milk Chocolate Fudge: Omit 1 (6-ounce) package semi-sweet chocolate chips.
Add 1 cup milk chocolate chips.
Creamy Milk Chocolate Fudge: Omit 1 (6-ounce) package semi-sweet chocolate chips.
Add 1 cup milk chocolate chips and 2 cups Miniature Marshmallows.
Mexican Chocolate Fudge: Reduce vanilla to 1 teaspoon.
Add 1 tablespoon instant coffee and 1 teaspoon ground cinnamon to sweetened condensed milk.
Butterscotch Fudge: Omit chocolate chips and vanilla.
In heavy saucepan, melt 2 (12-ounce) packages butterscotch flavored chips with sweetened condensed milk.
Remove from heat; stir in 2 tablespoons white vinegar, 1/8 teaspoon salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts.