Time 2h20m Number Of Ingredients 5 Steps:
Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside. In a large, heatproof bowl combine the sweetened condensed milk, vanilla extract, chocolate, and butter; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with sea salt, if using. Refrigerate for at least 2 hours. Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.
Yield 32 Number Of Ingredients 5 Steps:
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk 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. Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
Time 2h20m Yield 36 Number Of Ingredients 6 Steps:
Serve and enjoy.
Time 15m Yield 2 pounds, 24 serving(s) Number Of Ingredients 5 Steps:
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).
Time 15m Yield 40 squares Number Of Ingredients 4 Steps:
Over low heat, melt the chips in the sweetened condensed milk. Remove from the heat and stir in the nuts and vanilla. Spread evenly into an aluminum foil lined 8x8 or 9x9 pan. Chill and pop out of pan. Peel off foil and cut into 1-inch squares.
Yield Makes 24 two-inch pieces Number Of Ingredients 9 Steps:
Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray. In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes. Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan. Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.
