Enjoy! On 10/30/08, Sugar <[EMAIL PROTECTED]> wrote: > > thumbs up Sherri > another good one, I will make this tonight > syl > > Sugar Says: > People are like stained glass windows: They sparkle and shine when the sun > is out, > But when the darkness sets in, their true beauty is revealed only if there > is a light shining from within. > > ----- Original Message ----- > From: "Sherri Crum" <[EMAIL PROTECTED]> > To: <[email protected]> > Sent: Thursday, October 30, 2008 4:58 PM > Subject: [RecipesAndMore] Re: Candy Shop Fudge > > >> >> I'm glad you can use it. >> >> Take good care. >> >> O /30/08, Marilyn L. DeWeese <[EMAIL PROTECTED]> wrote: >>> >>> Hi Sherri, >>> >>> thanks for this one. I lost the recipe that I had for this. Well, I >>> think >>> the old computer, Kapoof, ate it, as he did many recipes I had. LOL! >>> ----- Original Message ----- >>> From: "Sherri Crum" <[EMAIL PROTECTED]> >>> To: <[email protected]> >>> Sent: Thursday, October 30, 2008 3:19 PM >>> Subject: [RecipesAndMore] Candy Shop Fudge >>> >>> >>>> >>>> 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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