In heavy saucepan on low heat, melt chocolate chips with milk and salt.
Remove from heat and add nuts and vanilla.
Spread in 8 or 9-inch pan, greased.
Chill 2 hours or until firm.
Makes about 2 pounds.
Put chocolate morsels in top of a double boiler.
Place over hot (not boiling) water.
Stir until melted.
Add condensed milk, butter, and vanilla.
Blend until butter is melted.
Stir in chopped nuts.
Spread into lightly oiled square cake pan (8 inch). Cool until firm.
Cut into squares.
Note:
Be sure and use milk chocolate chips, not semi-sweet morsels.
combine heavy cream, evaporated milk and salt.
With a
he batter, combine butter, milk chocolate, sugar and milk in a saucepan. Stir
Line an 8 or 9-inch square pan with foil or waxed paper, letting liner extend a few inches above pan on 2 sides.
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.
Lift foil by ends onto cutting board.
Cut fudge in 1-inch squares.
Store airtight with waxed paper between layers.
In a large microwave-safe bowl place both semi-sweet chocolate chips, milk chocolate chips, condensed milk and butter; microwave on MEDIUM for 3-5 minutes, removing and stirring once or twice during the cooking time (do not overcook or the mixture will turn grainy).
At this point mix in the 1 cup mini marshmallows (if using) until completely combined.
Stir in vanilla and nuts until combined.
Transfer into greased 8 x 8-inch baking dish.
Chill in refrigerator.
then cool.
Break the chocolate into the cream. Stir until
>Chocolate Fudge Swirl:
In a mixing bowl, combine heavy cream, evaporated milk
arge bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream and
ucepan, over low heat, melt chocolate chips with EAGLE BRAND(R
large bowl. Add eggs, milk, oil, and vanilla; beat on
Place chocolate chips, condensed milk and butter in a microwave proof bowl.
Put in microwave on MEDIUM heat for 1 minute then stir, continue heating and stirring every 30 seconds until chocolate is completely melted. This prevents the chocolate from burning.
Add chopped nuts and stir to mix. Pour into a lightly greased slice tin and put in the fridge to set, usually overnight, if you can wait that long!
combine sugar, margarine and evaporated milk. Bring to a boil over
/3 cup sweetened condensed milk, 1 tablespoon cream and 1
emi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1
he dry ingredients and the milk in 2 additions, stirring until
In top of a double boiler over hot water, melt chocolate pieces and peanut butter.
Remove from heat.
Stir in condensed milk; mix well.
Spread fudge in a lined 8-inch square pan.
Chill until firm.
Turn fudge out and cut into 1-inch squares.
Makes 1 1/2 pounds of candy.
Line an 8 or 9-inch square baking pan with waxed paper. In heavy medium-sized saucepan over low heat, melt all chips with sweetened condensed milk, marshmallows and salt; stir until smooth and well blended. Remove from heat; stir in nuts and vanilla extract. Spread evenly into prepared pan.
Chill overnight. Turn fudge onto cutting board; peel off paper and cut into squares.
reak dark chocolate and milk chocolate into smaller pieces. Place dark chocolate and 1