Touchdown chocolate fudge

16 Servings

Ingredients

Quantity Ingredient
18 ounces Hershey's semi-sweet chocolate chips
1 can (14-oz) Eagle Brand sweetened condensed milk (not evaporated milk)
1½ teaspoon Vanilla extract
1 dash Salt (up to)
1 cup Copped nuts

Directions

Date: Tue, 11 Jun 1996 21:12:10 -0400 From: Linda Robinson <CatRescuer@...> In heavy saucepan, over low heat, melt chips with sweetened condensed milk, vanilla and salt. Remove from heat; stir in nuts. Cool 10-12 minutes. On aluminum foil-lined baking sheet, shape into a smooth ball then into a football shape. Chill 2 hours or until firm. Place on serving plate.

Garnish as desired. Store covered at room temperature. Makes about 2 lb.

Pan Fudge: Do not cool. Spread fudge into aluminum foil-lined 8" or 9" square pan. Chill as above. Turn onto cutting board; peel off foil and cut into squares.

EAT-L DIGEST 10 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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