Catholic Recipe: Quickie Fudge
Fudge is one of those traditional Christmas goodies that makes a welcome gift. Here is a easier version, but it requires chilling overnight.
DIRECTIONS
Melt semisweet chocolate over hot (not boiling) water. Remove from heat; stir in milk and vanilla. Mix well. Turn into buttered pan or shape as desired. Let stand several hours or overnight. Makes about 1-1/4 pounds.
Chocolate Nut Squares: Turn mixture into an 8-inch pan. Cut into squares. If desired, press whole almond or pecan or walnut half in each square.
Pralines: Cool mixture thoroughly. Measure 1 standard tablespoon of mixture. Place on piece of wax paper. Use another piece of wax paper to place on top of pralines. Press with bottom of a water glass to make a 2-inch circle. Press pecans in centers of pralines.
Peanut or Coconut Balls: Shape mixture into 3/4-inch balls; then roll in chopped peanuts or coconut.
Chocolate Nut Roll: Add 1/2 cup coarsely chopped nuts to mixture. Divide mixture in half. Make 2 rolls about 1-1/2 inches in diameter. Lightly press roll into additional chopped nuts, covering surface. Cut into 16 slices.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
