Preparation:
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
Variations:
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.
All mathochists suffer from calculust.
Fonda Ellinger
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.
Also orange or chocolate extract may be substituted for vanilla. |
