AuthorRetroRuth
From The Dessert Lover's Handbook, Eagle Brand, 1973
Tested Recipe!
In the top of a double boiler, melt chocolate over hot water; stir occasionally. Remove from heat.
Add sweetened condensed milk, salt, vanilla and nut meats, if used. Stir only until smooth.
Turn into waxed paper-lined 8-inch square pan. Spread mixture evenly and smooth surface. Refrigerate for two hours or until firm.
Turn candy out onto a cutting board. Peel of paper, and with a sharp knife cut fudge into serving-sized pieces. Store in an airtight container.
Yield: About 1 3/4 pounds
Ingredients
Directions
In the top of a double boiler, melt chocolate over hot water; stir occasionally. Remove from heat.
Add sweetened condensed milk, salt, vanilla and nut meats, if used. Stir only until smooth.
Turn into waxed paper-lined 8-inch square pan. Spread mixture evenly and smooth surface. Refrigerate for two hours or until firm.
Turn candy out onto a cutting board. Peel of paper, and with a sharp knife cut fudge into serving-sized pieces. Store in an airtight container.
Yield: About 1 3/4 pounds
