Foolproof Dark Chocolate Fudge

3 (6oz each) pkg. Nestle® semisweet chocolate chip
1 14oz can Eagle® sweetened condensed milk
Dash salt
1/2 cup to 1 cup chopped nuts
1½ tsp. vanilla

In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares.

Store loosely covered at room temp.

Make about 2lbs.

MILK CHOCOLATE FUGE:
Omit 1 pkg semisweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above

CREAMY MILK CHOCOLATE FUDGE:
Omit 1 pkg semisweet chocolate chips. Add 1 cup milk chocolate chips and 2 cups Campfire miniature marshmallows. Proceed as above.

MEXICAN CHOCLATE FUDGE
Reduce vanilla to 1 tsp. Add 1 tbsp. instant coffee and 1 tsp.. cinnamon to sweetened condensed milk. Proceed as above.

BUTTERSCOTHCH FUGE:
Omit chocolate chips and vanilla. In heavy saucepan, melt 2 (12oz each) pkg butterscotch flavored chips with sweetened condensed milk . Remove form heat; stir in 2 tbsp. white vinegar, 1/8 tsp. salt, 1/2 tsp..maple flavoring and 1 cup chopped nuts. Proceed as above.

Easy Rocky Road

2 cups Hershey® semisweet chocolate chips
1/4 cup margarine
2 tbsp shortening
3 cup Kraft® miniature marshmallows
1/2 cup chopped walnuts

Grease a 8" square glass pan. Place chocolate chips, margarine, and shortening in large microwave-safe bowl. Microwave HIGH 1 to 1½ minute or just until chocolate chips are melted and smooth when stirred. Add marshmallows and nuts. Blend well and spread evenly in prepared pan. Cover and refrigerate until firm.

Cut into 2" squares

Double Decker Fudge

1 cup Reese's® Peanut Butter Chips
1 cup Hershey's® Semisweet Chocolate Chips
2¼ cups sugar
1 7oz jar marshmallow creme
3/4 cup evaporated milk
1/4 cup margarine
1 tsp. vanilla

Measure peanut butter chips into one medium bowl and chocolate chips into
second medium bowl; set aside.

Butter 8" square pan; set aside. In heavy 3-qt. saucepan, combine sugar,
marshmallow crème, evaporated milk, and margarine. Cook over medium bowl,
stirring constantly until mixture boils. Continue boiling and stirring for 5 minutes. Remove from heat; stir in vanilla.

Immediately stir half of hot mixture into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining hot
mixture into chocolate chips until chips are completely melted; quickly
spread over top of peanut butter layer; cool completely. Cut into 1" squares.

5 dozen pieces

Crunchy Clusters

1 12oz. pkg. semisweet chocolate chips or 3 6oz. pkg. butterscotch chips
1 14oz. can Eagle® sweetened condensed milk
1 3oz. can chow mein noodles or 2 cups pretzel sticks, broken into ½” pieces
1 cup dry roasted peanuts or whole roasted almonds

In heavy saucepan, over low hat, melt chips with milk. Remove from heat.
In large bow, combine noodles and nuts; stir in chocolate mixture. Drop by
tbspfuls. Onto wax paper-lined baking sheets; chill 2 hours or until firm.

Store loosely covered in cool dry place.

Make about 3 dozen

Creamy Nut Dipped Candies

5 cups powdered sugar
¾ cup flaked coconut
1/3 cup margarine, softened
¼ tsp. salt
3 tbsp. milk
2 tsp. vanilla
1 cup mixed nuts
1 10oz. pkg almond bark, vanilla or chocolate candy coating

In large bowl, combine 4 cups of powdered sugar, coconut, margarine, salt, milk and vanilla. Beat, scraping bowl often, until light and fluffy, 4 to 5 minutes.

By hand, knead in remaining 1 cup powdered sugar. Dough may be soft.
Form 1 teaspoonful of dough around each nut; roll into ball.
Refrigerate until firm, 2 hours.

In 2-qt. saucepan over low heat, melt almond bar. Dip chilled balls into melted coating; place on waxed paper. Drizzle with reaming almond bark.
Store refrigerated.

5½ dozen candies

Chocolate Philly Cream Cheese Fudge

4 cups sifted powdered sugar
1 8oz PPhiladelphia Brand® cream cheese, softened
4 squares Baker's® unsweetened chocolate, melted
1 tsp. vanilla
Dash of salt
1 cup Diamond® chopped walnuts or almonds

Gradually add sugar to cream cheese, mixing well after each addition. Add
remaining ingredients, mixing well. Spread into a greased 8" square pan.
Chill for several hours; cut into squares.

Makes 1-3/4 pounds

VARIATIONS:
Peppermint: Omit vanilla and nuts; add few drops of peppermint extract and 1/4 cup crushed peppermint candy. Sprinkle with additional 1/4 cup crushed peppermint candy before chilling.

Coconut: Omit nuts; add 1 cup shredded coconut. Garnish with additional coconut.

Cherry: Omit nuts; add 1/2 cup chopped maraschino cherries, drained. Garnish with whole cherries.

Chocolate Pecan Critters

1 11oz. pkg. milk chocolate chips
1 6oz. pkg semisweet chocolate chips
¼ cup margarine
1 14oz. can Eagle® sweetened condensed milk
1/8 tsp. salt
2 cups coarsely chopped pecans
2 tsp. vanilla extract
Pecan halves

In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and salt. Remove from heat; stir in chopped nuts and vanilla. Drop by teaspoonfuls onto wax paper-lined baking sheets. Top with pecan halves. Chill. Store tightly covered.

Make about 5 dozen.