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June 16, 2010 / Sarah

National Fudge Day


Classic Fudge
From Brown Eyed Baker

2 ounces bittersweet chocolate
2 cups (12 ounces) semisweet chocolate chips
1/2 cup sweetened condensed milk
2 1/2 teaspoons vanilla extract
1 cup chopped walnuts

  1. Line an 8 x 8-inch baking pan with wax paper and set aside.
  2. Place both chocolates and sweetened condensed milk in a bowl set over a pan of simmering water, making sure that the water is not boiling and that the bowl is not touching the water.
  3. Stir the mixture occasionally until the chocolate has melted. Stir in the vanilla extract and nuts.
  4. Spread fudge evenly in prepared baking pan. Refrigerate for 2 hours, or until firm. Cut when cool and firm.
  5. Fudge should be stored in an airtight container at room temperature for up to a week.
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