YIELD Makes about 2 pounds or 64 candies
|1/2||cup whipping cream|
|1/2||cup light corn syrup|
|3||cups (18 ounces) semisweet chocolate chips|
|1‑1/2||cups powdered sugar, sifted|
|1/2||cup chopped walnuts (optional)|
- Line 8-inch square baking pan with foil, extending edges over sides of pan.
- Bring cream and corn syrup to a boil in heavy 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Stir in chocolate. Cook until chocolate is melted, stirring constantly. Stir in powdered sugar, walnuts and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.
- Lift fudge out of pan using foil; remove foil. Place on cutting board; cut into 1-inch squares. Store in airtight container.
You Might Also Like
Who can pass up a peanut butter cookie? Check out our recipes and you'll be able to share these delectable morsels with all of your friends.
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.