| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Fudge |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(14 ounces) sweetened condensed milk (not evaporated milk) |
| 2 |
tb |
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.
1. 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
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