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Makes about 2 pounds MICROWAVE In glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk. Microwave on full power (high) 3 minutes. Stir until chips melt and mixture is smooth. Stir in remaining ingredients. Spread evenly into wax paper lined 8 or 9 inch square pan. (Line bottom and up sides for easy removal) Chill 2 hours or until firm. Turn fudge onto board, peel off wax paper and cut into squares. Store loosely covered at room temperature
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2.
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CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows with chips and milk. Proceed as above
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3.
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MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet chips. Add 1 cup milk choco- late chips. Proceed as above.
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4.
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CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi sweet chips. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above.
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5.
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MEXICAN FUDGE Reduce vanilla to 1 teaspoon. Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk. Proceed as above.
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6.
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BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla. Melt 2 (12 oz) packages butterscotch chips with sweetened milk. When chips a melted, stir in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts. Proceed as above.
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== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50
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