fbpx
AuthorRetroRuth

From The Dessert Lover's Handbook, Eagle Brand, 1973

Tested Recipe!

[cooked-sharing]

 18 oz semi-sweet chocolate chips
 1 can sweetened condensed milk
 1 pinch salt
 1 ½ tsp vanilla
 ½ cup nut meats or mini chocolate chips
1

In the top of a double boiler, melt chocolate over hot water; stir occasionally. Remove from heat.

2

Add sweetened condensed milk, salt, vanilla and nut meats, if used. Stir only until smooth.

3

Turn into waxed paper-lined 8-inch square pan. Spread mixture evenly and smooth surface. Refrigerate for two hours or until firm.

4

Turn candy out onto a cutting board. Peel of paper, and with a sharp knife cut fudge into serving-sized pieces. Store in an airtight container.
Yield: About 1 3/4 pounds

Category,

Ingredients

 18 oz semi-sweet chocolate chips
 1 can sweetened condensed milk
 1 pinch salt
 1 ½ tsp vanilla
 ½ cup nut meats or mini chocolate chips

Directions

1

In the top of a double boiler, melt chocolate over hot water; stir occasionally. Remove from heat.

2

Add sweetened condensed milk, salt, vanilla and nut meats, if used. Stir only until smooth.

3

Turn into waxed paper-lined 8-inch square pan. Spread mixture evenly and smooth surface. Refrigerate for two hours or until firm.

4

Turn candy out onto a cutting board. Peel of paper, and with a sharp knife cut fudge into serving-sized pieces. Store in an airtight container.
Yield: About 1 3/4 pounds

Notes

Magic Chocolate French Fudge

  |