Foolproof Dark Chocolate Fudge Recipes

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.

Steps:

• In heavy saucepan, over low heat, melt chips with Eagle Brand® and salt. Remove from heat; stir in nuts and vanilla.
• Spread evenly into wax paper lined 8x8 or 9x9 inch square pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
• Notes: Microwave: In 1 quart glass measure, combine chips with Eagle Brand® and salt. Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
• Variations:.
• Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and Eagle Brand. Proceed as above.
• Milk Chocolate Fudge: Omit 1 (6 ozs.) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
• Rocky Road Fudge: Omit 1 (6 ozs.) package semi-sweet chocolate chips, salt, nuts, and vanilla. In saucepan, melt chips with Eagle Brand and 2 tablespoons margarine or butter. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2 ozs.) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13x9x2 inch pan. Proceed as above.

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.

Steps:

• In a heavy sauce pan, over low heat melt choc chips with sweetened condensed milk.
• Remove from heat and stir in walnuts and vanilla.
• Spread evenly onto wax paper lined 8x8 pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board and cut into squares. Make approx 2 lbs.

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).

Steps:

• Line an 8" square pan with waxed paper.
• Combine the first 4 ingredients in a medium saucepan, and place over low heat until mixture is melted and combined, stirring regularly.
• When melted, remove from heat.
• Stir in vanilla and then the nuts.
• Spread mixture into the lined pan.
• Cool to room temperature, then refrigerate if necessary until set.
• Turn out of pan, peel off the paper, and cut into 1" squares.

Steps:

• In heavy saucepan, over low heat, melt chips w/milk and salt.
• Remove from heat and stir in walnuts and vanilla.
• Spread evenly into wax paper lined 8 or 9" square pan.
• Chill pan 2 hours or until firm.
• Turn fudge onto cutting board, peel off wax paper and cut into squares.
• Store loosely covered at room temperature.

Steps:

• In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat, stir in nuts 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 loosly covered at room temperature.

Steps:

• In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
• Spread evenly into wax paper-lined 8 or 9-inch square pan.
• Chill for 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares.
• Store loosely covered at room temperature.