Easy Triple-chocolate Fudge

In trial and weakness and trouble, He seeks to bring us low, until we learn that His grace is all, and to take pleasure in the very thing that brings us and keeps us low. His strength is made perfect in our weakness. His presence filling and satisfying our emptiness, becomes the secret of humility that need never fail. The humble man has learned the secret of abiding gladness. The weaker he feels, the lower he sinks, and the greater his humiliations appear, the more power and the presence of Christ are his portion.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Fudge	1	Servings

INGREDIENTS

1		14 ounces sweetened
		condensed milk not
		evaporated milk
2	T	Butter or margarine, not
		spread
16	oz	2 2/3 cups milk-chocolate
		chips
1		Bar, 3 ounces bittersweet
		chocolate coarsely
		chopped
1		Bar, 3 ounces white
		"chocolate" coarsely
		chopped
1/2	c	Coarsely chopped toasted
		walnuts

INSTRUCTIONS

For two different takes, try the peppermint-stick and the
peanut-butter-and-banana versions that follow.  Line an 8- or 9-inch
square pan with foil or waxed paper, letting  liner extend a few inches
above pan on 2 sides. 2. Stir condensed  milk and butter in a
medium-size saucepan over low heat until butter  melts. Remove from
heat, add chocolate chips and stir until melted  and smooth. Stir in
remaining ingredients. Spread in prepared pan and  refrigerate 8 hours,
or until firm enough to cut. 3. Lift foil by  ends onto cutting board.
Cut fudge in 1-inch squares. Store airtight  with waxed paper between
layers.  PEPPERMINT-STICK FUDGE Prepare as above, but use 16 ounces
vanilla  chips instead of the chocolate chips. Omit the chopped
chocolate and  nuts. Add 1/2 teaspoon peppermint extract with the
butter. Add a few  drops red or green food coloring and stir just until
swirled, like a  peppermint stick. Proceed as directed.
PEANUT-BUTTER-AND-BANANA FUDGE Prepare as above, but use 14 ounces (2
1/3 cups) peanut-butter chips instead of the chocolate chips. Omit
chopped chocolate and walnuts. Instead stir in 2 cups (5 ounces)  dried
banana chips and 1/2 cup unsalted peanuts. Proceed as directed.  When
fudge is firm, melt 3 tablespoons semisweet chocolate chips and
drizzle over fudge.  Recipe by: WEB SITE 1997  Posted to
recipelu-digest Volume 01 Number 177 by  ctlindab@mail1.nai.net on Oct
29, 1997

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2323 Calories From Fat: 893 Total Fat: 108.3g Cholesterol: 129.8mg Sodium: 5133mg Potassium: 2832.5mg Carbohydrates: 315.3g Fiber: 44.5g Sugar: 87.6g Protein: 71.8g