Magic French Fudge Food

MAGIC FRENCH FUDGE

Steps:

• In a double-boiler melt chocolate.
• Remove from heat and add the sweetened condensed milk, vanilla, salt, and nuts. Stir until smooth.
• Turn into wax paper lined 8 inch square pan and chill in fridge.
• Store in cool place in an airtight container.

MAGIC FRENCH FUDGE

Steps:

• Combine Eagle Brand and chocolates in top of double boiler. Cook over fast-boiling water 15 minutes. Remove from heat.
• Add vanilla, salt, and nut meats. Beat until smooth and creamy (about 2 minutes).
• Spread in buttered 8-inch square pan. Chill several hours. Cut into squares.

MAGIC FRENCH FUDGE

Steps:

• In a double-boiler melt chocolate.
• Remove from heat and add the sweetened condensed milk, vanilla, salt, and nuts. Stir until smooth.
• Turn into wax paper lined 8 inch square pan and chill in fridge.
• Store in cool place in an airtight container.

MAGIC FRENCH FUDGE RECIPE

Steps:

• Melt chocolate. Stir in sweetened condensed milt, salt, vanilla and nuts. Spread in 8 x 8 inch pan lined with waxed paper and cool in refrigerator for 2 hours. Turn out of pan and cut into squares.

FRENCH SILK FUDGE

Steps:

• Butter an 8-by-11-inch baking pan and set aside.
• In a 2-quart glass bowl, mix the sugar and the evaporated milk.
• Microwave on high, uncovered, for 3 minutes.
• Remove from the microwave oven and stir.
• Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over.
• Meanwhile, cut the butter into four pieces and set aside.
• Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted.
• Add the chocolate chips, vanilla and nuts, and mix well.
• Spread into the buttered pan and chill for at least an hour, or until firm.
• Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.

MARY'S MAGIC FRENCH FUDGE

Steps:

• 1. In double boiler melt chocolate over hot water. Remove from heat, add milk, vanilla, salt and nuts and stir until smooth. Turn onto wax paper lined 8x8. Chill, cut and stor in an airtight container.