Recipe - Easy Triple-Chocolate Fudge

1 cn (14 ounces) sweetened
condensed milk (not
evaporated milk)
2 tablespoon Butter or margarine (not
spread)
16 ounce (2 2/3 cups) milkchocolate
chips
1 Bar (3 ounces) bittersweet
chocolate, coarsely chopped
1 Bar (3 ounces) white
"chocolate," coarsely
chopped
One half cup Coarsely chopped toasted
walnuts

For two different takes, try the peppermintstick and the
peanutbutterandbanana versions that follow.

1. Line an 8 or 9inch square pan with foil or waxed paper, letting liner
extend a few inches above pan on 2 sides. 2. Stir condensed milk and butter
in a mediumsize saucepan over low heat until butter melts. Remove from
heat, add chocolate chips and stir until melted and smooth. Stir in
remaining ingredients. Spread in prepared pan and refrigerate 8 hours, or
until firm enough to cut. 3. Lift foil by ends onto cutting board. Cut
fudge in 1inch squares. Store airtight with waxed paper between layers.

PEPPERMINTSTICK FUDGE Prepare as above, but use 16 ounces vanilla chips
instead of the chocolate chips. Omit the chopped chocolate and nuts. Add
One half teaspoon peppermint extract with the butter. Add a few drops red or
green food coloring and stir just until swirled, like a peppermint stick.
Proceed as directed.

PEANUTBUTTERANDBANANA FUDGE Prepare as above, but use 14 ounces (2 1/3
cups) peanutbutter chips instead of the chocolate chips. Omit chopped
chocolate and walnuts. Instead stir in 2 cups (5 ounces) dried banana chips
and One half cup unsalted peanuts. Proceed as directed. When fudge is firm, melt
3 tablespoons semisweet chocolate chips and drizzle over fudge.

Recipe by: WEB SITE 1997

Posted to recipeludigest Volume 01 Number 177 by ctlindab@mail1.nai.net on
Oct 29, 1997