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Festive Fudge




Source of Recipe


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List of Ingredients




3 cups semisweet chocolate chips
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 dash salt
1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract


Recipe



1 Line 8- or 9-inch square pan with foil. Butter foil; set aside.
2 In medium-sized heavy saucepan, over low heat, melt chips with EAGLE BRAND and salt. Remove from heat; stir in nuts if desired and the vanilla. Spread evenly into prepared pan.
3 Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.

Variations:
Peanut Butter Glazed Fudge: Omit nuts. Stir 3/4 cup peanut butter flavored chips in with vanilla. Spread in pan and chill as above. For glaze, in small saucepan, melt 1/2 cup peanut butter flavored chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill. Cut and store as above.
Marshmallow Fudge: Omit nuts. Stir 2 tablespoons butter in with vanilla. Fold in 2-cups miniature marshmallows. Proceed as above.

Makes 16 servings