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Christmas: Easy Chocolate Fudge

Source of Recipe


From "Sally's Candy Addiction" by Sally McKenney



List of Ingredients



• One 14-ounce can full-fat sweetened condensed milk
  
• 3 cups semisweet chocolate chips
  
• 1 tsp vanilla extract
  
• 1 cup coarsely chopped walnuts, toasted if desired
  






Instructions



1. Line an 8-inch square baking pan with aluminum foil, leaving ample overhang on all sides.
   
   
2. Combine the condensed milk and chocolate chips in a medium-size saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon as the chocolate chips melt. Once the mixture is smooth and the chocolate chips have melted, remove the pan from the heat. The mixture will be extremely thick at this point. Stir in the vanilla extract and walnuts until combined. Pour the mixture into the prepared pan and smooth it into an even layer. Loosely cover with aluminum foil and refrigerate until set, 2 to 4 hours.
   
   
3. Once the fudge has set, remove it from the pan by lifting the aluminum foil using the overhang on the sides of the pan. Invert the slab of fudge onto a cutting board, peel away the foil, and flip the fudge back over. Using a large sharp knife, slice the fudge into 1-inch squares.
   
   Makes 64 one-inch squares.
   
   






Final Comments


If the fudge has been in the refrigerator longer than 4 hours, it might be quite stiff, so allow to sit at room temperature for 20 minutes or so before cutting.