BAKER'S Classic Chocolate Fudge

By ldelmas

Ingredients

• What You Need2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate
• 1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
• 1 cup chopped PLANTERS Walnuts
• 2 tsp. vanilla

Preparation

Step 1

LINE 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.

SPREAD onto bottom of prepared pan.

REFRIGERATE 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.
EAGLE BRAND is a registered trademark of The J.M. Smucker Company. Kraft Kitchens TipsSize-WiseOne serving is all that is needed to provide big chocolate flavor. Storage Know-HowFudge can be stored in airtight container in refrigerator for up to 1 week. For creamier fudge, remove from refrigerator and let stand at room temperature about 1 hour before serving.VariationsPrepare as directed, using one of the following flavor options: Rocky Road Fudge: Add 2 cups JET-PUFFED Miniature Marshmallows along with the vanilla. Peanut Butter Fudge: Omit nuts; spread fudge mixture into prepared pan. Immediately drop 1/2 cup peanut butter by teaspoonfuls over fudge; cut through peanut butter with knife several times for marble effect. White Chocolate Layered Fudge: Immediately melt 1 pkg. (6 squares) BAKER'S White Chocolate as directed on package. Stir in 1/2 cup canned sweetened condensed milk. Spread over fudge layer in pan before refrigerating as directed. Coconut Fudge: Substitute toasted BAKER'S ANGEL FLAKE Coconut for the chopped nuts.