Best 2 Colleens Chocolate Fudge Recipes

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Line an 8-inch square pan with foil or wax or parchment paper and grease the inside with softened butter.
• Combine the chocolate chips, condensed milk and salt in a medium saucepan. Stir over medium heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir the vanilla and the nuts, if using, into the chocolate mixture. Pour it into the prepared pan and smooth the top.
• Let the fudge sit in a very cool dry place until the fudge has set, or if your room is warm, chill but only after it comes to room temperature, about 1 hour more.
• Cut into 1-inch squares and serve. Store in an airtight container for up to a week, or in the fridge if it's not all that cool in your kitchen. Let come to room temp just before serving. Makes 64 pieces.

COLLEEN'S CHOCOLATE FUDGE

Steps:

• Coat an 8 × 8-inch pan or platter with 4 tablespoons of butter. In a medium saucepan, stir together the sugar, cocoa, and salt. Stir in the milk. Bring the mixture to a rolling boil and reduce the heat to medium-low. Attach a candy thermometer to the saucepan and continue to simmer for 25 to 30 minutes, or until the mixture reaches 240°F or a drop of the mixture forms a soft ball when dropped into cold water. Remove the pan from the heat, stir in 4 tablespoons butter, the peanut butter, the pecans, and the vanilla. Pour the fudge out onto the buttered pan or platter. Let the fudge cool on the platter for 20 minutes, then cut it into bite-size pieces.
• From Trisha
• Use whole milk in this fudge to make it extra creamy.