Borden's Foolproff Dark Chocolate Fudge
- 18 oz
- (3 c.) semi-sweet chocolate chips
- 14 oz
- can eagle brand scm
- dash of salt
- 1/2 to 1 c
- chopped nuts
- 1 1/2 tsp
- vanilla extract
In a heavy saucepan over low heat, melt chips with SCM and salt. Remove from heat; stir in nuts and vanilla. Spread evenly in prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board;peel off foil and cut into squares. Store covered in refrigerator.
Stir in 2 Tablespoons butter with vanilla.
Substitute 2 cups miniature marshmallows for nuts, or some of each. Proceed as directed above.