Truffle Fudge

what you need

2

pkg.  (8 squares each) BAKER'S Semi-Sweet Chocolate, divided

1

can  (14 oz.) sweetened condensed milk

3

Tbsp.  whipping cream

2

tsp.  vanilla

make it

LINE 8-inch square pan with foil, with ends of foil extending over sides. 
Melt 4 chocolate squares in microwave as directed on package; spread onto bottom of prepared pan. Refrigerate 10 min. or until firm.

MICROWAVE remaining chocolate and milk in same bowl on HIGH 2 to 3 min.
 or until chocolate is almost melted; stir until completely melted. Add cream and vanilla; mix well. 
Spread over chocolate layer in pan.

REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

tips

SPECIAL EXTRA

When fudge is almost firm, sprinkle with toppings, such as finely chopped PLANTERS Walnuts,
colored sugar or sifted unsweetened cocoa powder.

VARIATIONS

Raspberry Truffle Fudge - Substitute 4 tsp. raspberry-flavored liqueur for the vanilla.
Mint Truffle Fudge - Substitute 4 tsp. mint-flavored liqueur for the vanilla.

SIZE-WISE

One pan of fudge makes 25 servings which is enough to serve a crowd.

servings

total:
25 servings

Chocolate Eclair Cake

What you need

3 Cups milk
2 Large Packages (6oz) Custard Vanilla pudding
1 Box Graham Crackers
1 8oz Cool Whip

FROSTING:
3 squares Baking Chocolate melted
2 tsp Karo syrup lite
1 tsp Vanilla essence
1 1/2 Cups Powdered sugar
3 Tablespoon Milk
1 Tablespoon Butter

Frosting: Melt Chololate and add all the rest of the ingredients until smooth.


Make It

Beat milk and pudding together. Add Cool Whip.
Butter a 9x13 pan.
Place a layer of Graham Crackers
Cover with 1/2 of the pudding mixture
Repeat Graham cracker and pudding layer
Frost and chill atleast 4 hours.


Recipe from:
My friend MaryAnn from Lagrange Hospital