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Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
- 1 dash salt
- 1/2 - 1 cup chopped nuts (optional)
- 1 1/2 teaspoons vanilla extract
Method
- In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND(R) 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.
- Turn fudge onto cutting board; peel off paper and cut into squares.
- Store covered in refrigerator.
- Notes: Microwave:.
- In 1-quart glass measure, combine chocolate chips with EAGLE BRAND(R) 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.
- Variations:
- Creamy Dark Chocolate Fudge:
- Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND(R).
- 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 EAGLE BRAND(R) 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).
