 Creamy Nut Fudge
Makes about 2-1/2 pounds
|
|
|
|
Ingredients
|
|
1
|
cup HERSHEY'®S Cocoa
|
|
1/2
|
cup sugar
|
|
2
|
cans (14 ounces each) sweetened condensed milk (not evaporated milk)
|
|
1
|
cup (2 sticks) butter or margarine
|
|
1
|
cup coarsely chopped walnuts or pecans
|
|
1-1/2
|
teaspoons vanilla extract
|
|
|
|
|
|
|
|
|
|
1. Line 9-inch square baking pan with foil, extending foil over edges of pan.
|
|
2. Stir together cocoa and sugar in 3-quart saucepan; stir in sweetened condensed milk. Add butter; cook over medium heat, stirring constantly, until mixture boils and becomes very thick. Cook and boil over low heat 10 minutes, stirring frequently; remove from heat. Stir in nuts and vanilla; spread mixture in prepared pan.
|
|
3. Refrigerate 4 hours or until firm. Using foil, remove from pan; cut into 1-inch squares. Cover; store in refrigerator.
|
| |
|
Note
For best results, do not double this recipe.
|
|
|
|
© The Hershey Company
|
|
|
|
|
|
Printed
from fbnr.com
|
|
