Saturday, October 8, 2011

Magic Chocolate French Fudge

3 cups semi-sweet chocolate chips
1 can Eagle Brand Sweetened condensed milk
Pinch Salt
1½ teaspoons vanilla extract
½ cup ground nut meats, optional

In top of double boiler, melt chocolate over hot water; stir occasionally. Remove from heat. Add sweetened condensed milk, salt, vanilla extract and nut meats, if used. Stir only until smooth. Turn into waxed paper lined 8” square pan; spread mixture evenly and smooth surface. Refrigerate about 2 hours or until firm. Turn candy out onto cutting board. Peel off paper. With a sharp knife, cut fudge into serving size pieces. Store in airtight container. 

Makes about 1¾ pounds

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