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1 (12 oz.) pkg. milk chocolate (2 c.) 1 c. (6 oz.) semi-sweet chocolate chips 1 (14 oz.) can Eagle Brand sweetened condensed milk 1/2 tsp. peppermint extract dash of salt 1/4 c. crushed hard peppermints In saucepan over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in extract. Spread evenly into foil-lined 8 or 9-inch square pan. Sprinkle with peppermint candy. Chill 2 hours, or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |