Title: Magic French Fudge
Categories: None
Yield: 1 Servings

3 pk (6-oz) semi-sweet chocolate
-morsels
1 cn (8-oz) Eagle Brand Sweetened
-Condensed Milk
1 ds Salt
1 1/2 ts Vanilla
1/2 c Chopped nuts (optional)

Found this in the "Best recipes from the backs of boxes, bottles, cans, and
jars" by Cecil Dyer. p. 177

Fool-proof, fail-proof, and delicious!

In top of double boiler, melt chocolate over boiling water, stirring
occasionally. Remove from heat; stir in sweetened condensed milk, salt,
vanilla, and nuts. Spread mixture evenly into waxed-paper-lined 8 x 8-inch
baking pan. Chill for 2 hours or until firm. Turn fudge onto cutting board;
peel off paper and cut into squares. Tightly cover any leftovers! Makes
about 1 3/4 pounds.

Does this sound right? If not, I have some other backs of etc. books.

Posted to recipelu-digest Volume 01 Number 188 by bennettd@flash.net on Nov
01, 1997