Bakers' One Bowl Fudge

Bakers' One Bowl Fudge
http://www.mealsmatter.org/recipes-meals/recipe/16314

Ingredients

2 pkg. (8 squares each) BAKER'S Semi- Sweet Baking Chocolate

1 can (14oz.) sweetened Condensed milk

2 tsp. Vanilla

1 cup Chopped PLANTERS pecan or walnut halves

or toasted Bakers Angel Flake Coconut (optional)

Preparation

Microwave chocolate and milk in large microwaveable bowl on high 2 to 3 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Add vanilla and pecans; mix well. Spread into foil- lined 8 inch square pan.

Refrigerate 2 hours or until firm. Cut into 1 inch squares.

Makes about 2 lbs. or 16 servings

Cook's Notes

Rocky Road Fudge: Prepare as directed, adding 2 cups of Jet Puffed mini marshmallows with vanilla and pecans. Peanut Butter Fudge: Omit pecans. Mix fudge and spread into prepared pan as directed. Immediately drop 1/2 cup peanut butter, by tsps. onto fudge layer in pan; swirl with knife several times to marbleize, refrigerate as directed.

More complex

BAKER'S ONE BOWL Million Dollar Fudge

Ingredients

• 1/2 cup butter or margarine
• 4 1/2 cups sugar
• 1 (12 fluid ounce) can evaporated milk
• 3 (12 ounce) packages BAKER'S Semi-Sweet Chocolate Chunks
• 1 (7 ounce) jar JET-PUFFED Marshmallow Creme
• 3 cups PLANTERS Chopped Pecans
• 1 teaspoon salt
• 1 teaspoon vanilla

Directions

1. Place butter, sugar and milk in heavy 4-quart saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 5 minutes, stirring constantly to prevent scorching.
2. Remove from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted after each addition. Add remaining ingredients; mix well.
3. Pour into greased 15x10x1-inch pan. Cool completely. Cut into 60 pieces.