Mexican chocolate has more granulated sugar in it.
Here is a recipe for a good tasting fudge using
coffee and cinnamon adds a really good depth of flavor.
Ingredients:
3, 6 ounce packages chocolate chips
1, 14-ounce can eagle brand sweetened condensed milk
dash of salt
1/2-1 cup chopped nuts, optional
1 teaspoon vanilla
1 tablespoon instant coffee
1 teaspoon ground cinnamon
Directions:
Line an 8-inch square baking pan with waxed paper.
Melt chips, add condensed milk and salt.
Stir until combined.
Add nuts (if desired), vanilla, instant coffee, and cinnamon.
Spread evenly into prepared pan.
Cool in a cold place for two hours or until firm.
Cut and serve.
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