| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
Desserts, Candies |
6 |
Servings |
INGREDIENTS
| 18 |
oz |
Packages semi sweet chocolate chips |
| 14 |
oz |
Can EAGLE BRAND SWEETENED MILK Dash of salt |
| 3/4 |
c |
Chopped nuts (optional) |
| 1 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
Makes about 2 pounds MICROWAVE In glass bowl or 1 quart measuring cup
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. Spread evenly into wax paper lined 8 or 9 inch square pan.
(Line bottom and up sides for easy removal) Chill 2 hours or until firm.
Turn fudge onto board, peel off wax paper and cut into squares. Store
loosely covered at room temperature
CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows with chips and
milk. Proceed as above
MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet chips. Add 1 cup
milk choco- late chips. Proceed as above.
CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi sweet chips. Add 1
cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as
above.
MEXICAN FUDGE Reduce vanilla to 1 teaspoon. Add 1 tablespoon instant coffee
powder and 1 teaspoon ground cinnamon to sweetened milk. Proceed as above.
BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla. Melt 2 (12 oz)
packages butterscotch chips with sweetened milk. When chips a melted, stir
in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple flavoring and
1 cup chopped nuts. Proceed as above.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV
vers. 1.50
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