3 pk (6oz) semi-sweet chocolate
-morsels
1 cn (14oz) Eagle sweetened
-condensed milk
1 ds Salt
1 1/2 ts Vanilla extract
1/2 c Copped nuts; optional
In heavy saucepan, over low heat, melt morsels with Eagle condensed milk.
Remove from heat, stir in remaining ingredients. Spread evenly over wax
paper-lined 8-inch square pan.
Chill 2 to 3 hours until firm. Turn fudge onto cutting board; peel off
paper and cut into squares. Store loosely covered at room temperature.
ROCK ROAD FUDGE; Omit 1 (60z) package semi-sweet chocolate morsels, salt,
vanilla and nuts. In saucepan, melt morsels with Eagle condensed milk and
2 tablespoons butter or margarine. In large bowl, combine 2 cups dry
roasted peanuts and 1 (10 1/2oz) package miniature marshmallows. Pour
chocolate mixture into nut mixture; mix well. Spread into wax paper-lined
13×9 inch pan. Chill 2 hours.
Yields
1 Servings