This Fudge recipe is crazy easy and amazing!
The recipe comes from Baker's, but I give credit to my Stepmom for sharing.
In our family we call this fudge "Kyle's Fudge".
Kyle is my little brother who loves this fudge so much he makes it.
I figure if he can make it (and still taste good) then anyone can make it!
(Love ya Kyle, that's why I have to pick on you, Ha!)
What You Need
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate
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1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1 cup chopped PLANTERS Walnuts
2 tsp. vanilla
Make It!
Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
Spread onto bottom of prepared pan.
Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.
Kraft Kitchen Tips
Size-Wise
One serving is all that is needed to provide big chocolate flavor.
Storage Know-How
Fudge can be stored in airtight container in refrigerator for up to 1 week.
For creamier fudge, remove from refrigerator and let stand at room temperature about 1 hour before serving.
Variations: Prepare as directed, using one of the following flavor options:
Rocky Road Fudge: Add 2 cups JET-PUFFED Miniature Marshmallows along with the vanilla.
Peanut Butter Fudge: Omit nuts; spread fudge mixture into prepared pan. Immediately drop 1/2 cup peanut butter by teaspoonfuls over fudge; cut through peanut butter with knife several times for marble effect.
White Chocolate Layered Fudge: Immediately melt 1 pkg. (6 squares) BAKER'S White Chocolate as directed on package. Stir in 1/2 cup canned sweetened condensed milk. Spread over fudge layer in pan before refrigerating as directed.
Coconut Fudge: Substitute toasted BAKER'S ANGEL FLAKE Coconut for the chopped nuts.
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