1 cn (14 ounces) sweetened
-condensed milk (not
2 tb Butter or margarine (not
16 oz (2 2/3 cups) milk-chocolate
1 Bar (3 ounces) bittersweet
-chocolate, coarsely chopped
1 Bar (3 ounces) white
1/2 c Coarsely chopped toasted
For two different takes, try the peppermint-stick and the
peanut-butter-and-banana versions that follow.
1. Line an 8- or 9-inch square pan with foil or waxed paper, letting liner
extend a few inches above pan on 2 sides. 2. Stir condensed milk and butter
in a medium-size saucepan over low heat until butter melts. Remove from
heat, add chocolate chips and stir until melted and smooth. Stir in
remaining ingredients. Spread in prepared pan and refrigerate 8 hours, or
until firm enough to cut. 3. Lift foil by ends onto cutting board. Cut
fudge in 1-inch squares. Store airtight with waxed paper between layers.
PEPPERMINT-STICK FUDGE Prepare as above, but use 16 ounces vanilla chips
instead of the chocolate chips. Omit the chopped chocolate and nuts. Add
1/2 teaspoon peppermint extract with the butter. Add a few drops red or
green food coloring and stir just until swirled, like a peppermint stick.
Proceed as directed.
PEANUT-BUTTER-AND-BANANA FUDGE Prepare as above, but use 14 ounces (2 1/3
cups) peanut-butter chips instead of the chocolate chips. Omit chopped
chocolate and walnuts. Instead stir in 2 cups (5 ounces) dried banana chips
and 1/2 cup unsalted peanuts. Proceed as directed. When fudge is firm, melt
3 tablespoons semisweet chocolate chips and drizzle over fudge.