Harry Potter Fudge
24 ounces Milk Chocolate Chips 1 cup Butter 2 Eggs 2 teaspoons Vanilla 4 cups Powdered Sugar 1 cup Jellybeans -- *assorted 1 cup M&Ms® Plain Chocolate Candies -- or peanut M&Ms® In a large bowl, melt chocolate chips with butter, and stir until smooth (about 2 - 3 minutes on high). Using electric beaters, add vanilla & eggs; add powdered sugar and beat until smooth. Stir in candies, then turn into a 9 x 13 inch pan which has been oiled lightly. Refrigerate at least 2 hours before cutting and serving. Store any uneaten fudge in refrigerator or freezer. *Assorted gummy worms, sour candies, gumdrops or other candies may be used as desired _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
