| |
| 1/2 cup |
|
Corn syrup |
|
| 1/3 cup |
|
Evaporated milk |
|
| 3 cups |
|
Semi-sweet chocolate |
|
| 2 tsp |
|
Vanilla |
|
| 3/4 cup |
|
Confectioner's sugar |
|
| 1 cup |
|
Nuts, chopped (opt) |
|
|
|
| |
| 1 |
Spray 8x8x2 inch pan with cooking spray. |
| 2 |
In a heavy 2-qt saucepan stir corn syrup and milk. Add chocolate. Stir constantly over med heat until melted. Remove from heat. |
| 3 |
Stir in vanilla and sugar. With wooden spoon beat until smooth. Stir in nuts.
Pour into pan and refrigerate 2 hours or until firm. |
| 4 |
Peanut Butter Fudge:
Add 1/3 Cup peanut butter over top of fudge before refrigerating. With knife, swirl through fudge. |
|
| |
| Ready in: 2 hours and 30 minutes |
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |