Candy Shop Fudge
1 lb. bittersweet chocolate or 2 pkg. (8-oz. each) semisweet
chocolate, coarsely chopped
1 14-oz. can sweetened condensed milk
1 c. walnuts, coarsely chopped
1 tsp vanilla extract
1/8 tsp salt
Line 8- by 8-inch metal baking pan with plastic wrap. Smooth out as
many wrinkles as possible.
In heavy 2-quart saucepan, heat chocolate and undiluted condensed
milk over medium-low heat until chocolate melts; stirring constantly.
Remove saucepan from heat and stir in walnuts, vanilla and salt. Do
not overmix. Spoon chocolate mixture into pan; spread evenly.
Refrigerate 3 hours or until firm.
Remove fudge from pan. Cut into 6 strips then cut each strip
crosswise into six pieces. Store fudge in tightly covered container at
room temperature up to two weeks.
Makes 36 pieces--120 calories each.
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