Regal Fudge Food

CHOCOLATE ORANGE FUDGE

Steps:

• Line a 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil.
• Set aside.
• Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave.
• Stir until smooth.
• Remove from heat and stir in pecans and grated orange peel.
• Spread in prepared dish and chill until firm.
• Carefully remove fudge from pan using the edges of the foil.
• Cut into squares.
• Store covered in refrigerator.

TOBLERONE FUDGE

Steps:

• Line an 8-inch square pan with wax or parchment paper, with ends of paper extending over sides of pan; set aside.
• Place sugar, butter and evaporated milk in large, heavy saucepan and bring to a full rolling boil on medium heat, stirring constantly.
• Boil 5 minutes, continuing to stir constantly, and remove from heat.
• Add chocolate and stir until completely melted. Pour into prepared pan.
• Refrigerate 3 hours or until firm. Remove fudge from pan, using paper handles.
• Cut into 25 squares. Store in tightly covered container in the fridge.

REGAL FUDGE

Steps:

• Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.
• Butter foil, set aside.
• Butter sides of a heavy 3 quart saucepan.
• In saucepan combine sugar, evaporated milk, and butter.
• Cook and stir over medium-high heat till mixture boils.
• Reduce heat to medium; continue cooking and stirring for 10 minutes.
• Remove pan from heat.
• Add chocolate pieces, cut-up chocolate bar, marshmallow creme, walnuts and vanilla; stir till chocolate melts and mixture is combined.
• Beat by hand for 1 minute.
• Spread in the prepared pan/ When fudge is firm, use foil to lift it out of pan.
• Cut fudge into squares.
• Store in a tightly covered container in the refrigerator.