MEXICAN CHOCOLATE FUDGE|
3 (6 oz.) pkg. semi-sweet
1 (14 oz.) can Eagle Brand
sweetened condensed milk
dash of salt
1/2 to 1 c. chopped nuts
1 tsp. vanilla
1 tsp. cinnamon
1 Tbsp. instant coffee
In heavy saucepan, over low heat, melt chips with milk
and salt. Remove from heat, add remaining ingredients. Spread
onto wax paper-lined 8-inch pan. Chill 2 hours. Turn fudge
onto cutting board; pull off paper and cut into squares. Store
loosely at room temperature.
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