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Chocolate Fudge

Active Time: 20 minutes
Total Time: 30 minutes plus chilling
Makes: 64 (1-inch) pieces

Fudge

3 cups (about 18 ounces) Hershey’s® semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-1/2 teaspoons McCormick® pure vanilla extract
1 set of mix-ins (optional)

Mallow and Nuts Mix-In

3/4 cup Schnucks miniature marshmallows
1 package (2.25 ounces) Diamond® pecans or walnuts, toasted

Fruit and Nuts Mix-In

1/2 cup dried cherries or Schnucks dried cranberries
1 package (2.25 ounces) Diamond® pecans or walnuts, toasted

1. Line bottom of 8-inch square baking pan with aluminum foil, extending foil 1 inch over sides of pan.

2. In 2- to 3-quart saucepan, melt chocolate with sweetened condensed milk and salt over low heat; remove from heat. Stir in vanilla and Mix-In, if desired. Evenly spread chocolate mixture into prepared pan; cool 10 minutes. Cover and refrigerate 2 hours or until firm.

3. Use foil to lift fudge out of pan; peel off foil. Cut into 8 strips; cut each strip into 8 pieces.

Each piece: about 60 calories, 3 g total fat (2 g saturated), 0 mg cholesterol, 10 mg sodium, 9 g carbohydrate, 0 g fiber, 8 g sugars, 1 g protein

Cook’s Wisdom

To toast nuts: In nonstick 10-inch skillet, toast nuts over medium heat 4 to 5 minutes or until fragrant and lightly browned, stirring occasionally; transfer to plate to cool completely.