Easy Fudge
Was listening to powerof3 lament her lack of proper fudgeries open for her birthday. So I told her I had a super easy recipe. Also have one for easy peanut butter fudge.
Fudge
18 ounces chocolate chips (semi-sweet or milk or mixed)
1 14 oz. can Eagle Brand Sweetened Condensed Milk
Dash of Salt
1/2 to 1 cup Chopped Nuts, optional
1 1/2 teaspoons Vanilla Extract
In heavy saucepan over low heat, melt chips with Eagle milk and salt.
Remove from heat and stir in nuts and vanilla.
Spread into wax paper lined 8 inch square pan.
Chill for 2 hours, or until set.
Turn out of pan and cut into squares.
Store loosely covered at room temperature.
Peanut Butter Fudge
12 oz. of Peanut Butter Chips
2 Tablespoons Butter or Margarine
1 Cup Eagle Brand Sweetened Condensed Milk
1/2 cup chopped nuts, optional
In heavy saucepan over low heat, melt chips, margarine, and Eagle milk.
Remove from heat and stir in nuts.
Spread into wax paper lined 8 inch square pan.
Chill for 2 hours, or until set.
Turn out of pan and cut into squares.
Store loosely covered at room temperature.
Fudge
18 ounces chocolate chips (semi-sweet or milk or mixed)
1 14 oz. can Eagle Brand Sweetened Condensed Milk
Dash of Salt
1/2 to 1 cup Chopped Nuts, optional
1 1/2 teaspoons Vanilla Extract
In heavy saucepan over low heat, melt chips with Eagle milk and salt.
Remove from heat and stir in nuts and vanilla.
Spread into wax paper lined 8 inch square pan.
Chill for 2 hours, or until set.
Turn out of pan and cut into squares.
Store loosely covered at room temperature.
Peanut Butter Fudge
12 oz. of Peanut Butter Chips
2 Tablespoons Butter or Margarine
1 Cup Eagle Brand Sweetened Condensed Milk
1/2 cup chopped nuts, optional
In heavy saucepan over low heat, melt chips, margarine, and Eagle milk.
Remove from heat and stir in nuts.
Spread into wax paper lined 8 inch square pan.
Chill for 2 hours, or until set.
Turn out of pan and cut into squares.
Store loosely covered at room temperature.