Title: Touchdown Chocolate Fudge
Categories: Candy
Yield: 16 Servings

18 oz Hershey's semi-sweet
-chocolate chips
1 cn (14-oz) Eagle Brand
-sweetened condensed milk
-(not evaporated milk)
1 1/2 ts Vanilla extract
1 ds Salt
1/2 -(up to)
1 c Copped nuts

Date: Tue, 11 Jun 1996 21:12:10 -0400

From: Linda Robinson
In heavy saucepan, over low heat, melt chips with sweetened condensed milk,
vanilla and salt. Remove from heat; stir in nuts. Cool 10-12 minutes. On
aluminum foil-lined baking sheet, shape into a smooth ball then into a
football shape. Chill 2 hours or until firm. Place on serving plate.
Garnish as desired. Store covered at room temperature. Makes about 2 lb.

Pan Fudge: Do not cool. Spread fudge into aluminum foil-lined 8" or 9"
square pan. Chill as above. Turn onto cutting board; peel off foil and
cut into squares.

EAT-L DIGEST 10 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.