From Paulette Vickery's Recipe Collection

Candy Shop Fudge

candies

1 lb simisweet chocolate, chopped
1 can sweetened condensed milk14oz
1 cup wallnuts, chopped
1 teaspoon vanilla
1/8 teaspoon salt

Line 8-8 inch metal baking pan with plastic wrap. In heavy 2 quart sauce pan, beat coarsely chopped simisweet or bitter chocolate, and condensed milk over medium low heat until chocolate melts, stirring constantly. Remove sauce pan from heat, stir in wallnuts, vanilla, and salt. Do not over mix. Spoon chocolate mixture into prepared pan, and spread evenly. Refrigerate 3 hours, or until firm. Remove fudge from pan. Cut fudge into 6 strips, then cut each strip crosswise into 6 pieces. Store fudge in tightly covered container at room temperature up to 2 weeks. Makes about 2 1/4 pounds, or 36 pieces.

Yield: 36 servings



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