Foolproof Dark Chocolate Fudge
18 ounces chocolate chips
14 ounces sweetened condensed milk
1 dash salt
1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla
In heavy saucepan, over low heat, melt chips with sweetened condensed
milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly
into wax paper-lined 8 or 9-inch square pan. Chill 2 hours or until
firm. Turn fudge onto cutting board; peel off paper and cut into
squares. Store loosely covered at room temperature. Microwave: In
1-quart glass measure, combine chips with sweetened condensed milk.
Microwave on full power (high) 3 minutes. Stir until chips are melted
and mixture is smooth. Stir in remaining ingredients. Proceed as above.
DARK CHOCOLATE: Melt 2 cups miniature marshmallows with chips and
sweetened condensed milk. Proceed as above.
MILK CHOCOLATE: Omit 1 (6 ounce) package semi-sweet chocolate chips. Add
1 cup milk chocolate chips. Proceed as above.
MEXICAN CHOCOLATE: Reduce vanilla to 1 teaspoon. Add 1 Tablespoon
instant coffee and 1 teaspoon ground cinnamon to sweetened condensed
milk. Proceed as above.
BUTTERSCOTCH: Omit chocolate chips and vanilla. In heavy saucepan, melt
2 (12 ounce) packages butterscotch flavored chips with sweetened
condensed milk. Remove from heat; stir in 2 Tablespoons white vinegar,
1/8 teaspoon salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts.
Proceed as above. |