Foolproof Chocolate Fudge

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READY IN: 15mins
SERVES: 24
YIELD: 2 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt.
  • Remove from heat; stir in nuts (optional) 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 covered in refrigerator.
  • Notes: Microwave:.
  • In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt.
  • Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes.
  • Stir in remaining ingredients.
  • Proceed as above.
  • Variations:
  • Creamy Dark Chocolate Fudge:
  • Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®.
  • Proceed as above.
  • Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips.
  • Add 1 cup milk chocolate chips. Proceed as above.
  • Rocky Road Fudge:
  • Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla.
  • In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine.
  • In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows.
  • Stir in chocolate mixture.
  • Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds).
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