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Easy Chocolate Fudge

Easy Chocolate Fudge

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Rated:

Sometimes the simplest recipes yield the richest results. This glossy combination of chocolate morsels and sweetened condensed milk is even better embellished with vanilla and chopped nuts.

Estimated Times
Preparation Time: 6 mins
Cooking Time: 5 mins
Cooling Time: 2 hrs refrigerating

Servings: 24 servings (2 pieces per serving)

ingredients
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 cup chopped walnuts
1 teaspoon vanilla extract

directions
LINE 8- or 9-inch square baking pan with foil.

COMBINE morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

SPREAD evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
nutritional information
Calories: 160 Calories from Fat: 80 Total Fat: 8 g
Saturated Fat: 3.5 g Cholesterol: 5 mg Sodium: 20 mg
Carbohydrates: 19 g Dietary Fiber: 1 g Sugars: 16 g
Protein: 3 g

VIEW DETAILED NUTRITION INFORMATION

reviews

Kim D.

10/27/09

Rated:

very easy

I like to substitute peanuts or cashews for the walnuts. You can make several kinds for parties.

Julia D. from Brainerd, MN

10/18/09

Rated:

Very Good! =D

It was very good!

TERESA C. from Monroe, NC

08/17/09

Rated:

very easy

My husband loved this fudge, and it was so easy to make.

Deborah W. from Irving, TX

08/17/09

Rated:

Fudge

I make this every year for the Holidays, but we had a pot luck at work for the 4th of July and I made this Fudge. I live in Texas and the summers are very hot so when I said I'll make fudge my co-workers thought I was crazy. Fudge in the middle of summer, with this recpie YES. It was quick and easy and a hit at the pot luck. Now my co-workers think I'm the queen of candy making. Little do they know.

Michael R.

08/04/09

Rated:

Easy

nice and easy for the kids to help with

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