3 cups semi-sweet chocolate chips
1 can Eagle Brand Sweetened condensed
milk
Pinch Salt
1½ Tablespoons instant coffee, dry
form
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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