**It's recommended to use brand name ingredients with this recipe
2 3/4 milk chocolate chips (for this batch I used 2 cups semi-sweet chips and 3/4 cup Andes mints)
3/4 cup heavy whipping cream
(optional) add nuts
Line 8X8 pan with tin foil so that in foil hangs over the edges to give you handles to easily remove the fudge. Butter/spray tin foil. Set aside.
Over medium heat, warm cream till warm enough to melt chips. Add chips and stir until melted and smooth. Pour in pan. Refrigerate and serve when set! Yum!!!
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