Author: The Dessert Lovers’ Handbook, Eagle Brand, 1973
Ingredients
- 3 cups (18 oz) semi-sweet chocolate chips
- 1 can Eagle Brand sweetened condensed milk
- Pinch salt
- 1½ tsp vanilla
- ½ cup nut meats or mini chocolate chips (optional) (*Ruth’s note – I love adding extra chocolate chips!)
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Instructions
- In top of double boiler, melt chocolate over hot water; stir occasionally. Remove from heat.
- Add sweetened condensed milk, salt, vanilla and nut meats, if used. Stir only until smooth.
- Turn into waxed paper-lined 8 inch square pan. Spread mixture evenly and smooth surface. Refrigerate for two hours or until firm.
- Turn candy out onto cutting board. Peel of paper, and with a sharp knife cut fudge into serving-sized pieces. Store in airtight container.
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