French Fudge




3 Cups Dark Chocolate Chips

1 Can Sweetened Condensed Milk – 1 cup

2/3 Cup Coarsely Chopped Walnuts

1 1/2 Teaspoons Vanilla

Pinch Of Regular Salt


Line a 8 X 8 inch baking pan with waxed paper.

In the top of a double-boiler, melt chocolate over hot water, stirring occasionally.

Remove from heat.

Stir in condensed milk, nuts, vanilla and salt.

Spread mixture evenly into the prepared pan.

Chill until firm in the refrigerator for at least 2 hours.

Turn fudge out onto cutting board, peeling off the waxed paper.

Cut into small pieces 1 X 1 – 48 pieces or more.

Store the fudge loosely covered at room temperature or in a wax paper lined cookie tin in the fridge.

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