Friday, December 10, 2010
Recipe Friday Dec. 10th, 2010: Foolproof Fudge
This is the best recipe ever, creamy, smooth, definitely foolproof, I do the microwave one, it is so much easier to clean up, I make several batches one right after the other:
3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3/4 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
1. In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm. (I always make this in the microwave, see below, last item under variations)
2. Lift fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
Rocky Road Fudge: Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla. In saucepan, melt chocolate chips with sweetened condensed milk and 2 tablespoons butter or margarine. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13x9-inch pan. Proceed as above.(Makes about 2 3/4 pounds)
Microwave: In 1-quart glass measure, combine chocolate chips with sweetened condensed milk and salt. Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.