Foolproof Dark Chocolate Fudge - cooking recipe
Ingredients
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3 c. Hershey semi-sweet chocolate chips (1 1/2 12 oz. bags)
1- 14 oz. can Eagle brand milk, (sweetened not evaporated)
Dash of salt
1 c. chopped walnuts
11/2 tsp. vanilla extract
Preparation
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In a heavy saucepan over low heat melt chips with milk and salt.
Remove from heat, stir in walnuts and vanilla.
Spread evenly into waxed paper lined 8 to 9 in. pan. Chill 2 hours or until firm. Turn fudge out onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.
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