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Results 11 - 20 of 23 for proof dark chocolate fudge
In heavy saucepan, over low ... until firm. Turn fudge onto cutting board; peel off ... into squares. Store loosely covered at room temperature.
In heavy saucepan, over low heat, melt chips with condensed milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly into ...
In heavy saucepan, over low ... until firm. Turn fudge onto cutting board; peel off ... into squares. Store loosely covered at room temperature.
In heavy saucepan, over low heat, melt chips with milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into 8" or 9" ...
In heavy saucepan, over low ... until firm. Turn fudge onto cutting board; peel off ... into squares. Store loosely covered at room temperature.
In heavy saucepan over low ... until firm. Turn fudge onto cutting board; peel off ... into squares. Store loosely covered at room temperature.
In heavy saucepan over low ... until firm. Turn fudge onto cutting board. Peel off ... Store loosely covered at room temperature. Makes 2 pounds.
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread ...
In heavy saucepan, over low ... until firm. Turn fudge onto cutting board; peel off ... into squares. Store loosely covered at room temperature.
In heavy saucepan over low ... until firm. Turn fudge onto cutting board; peel off ... covered at room temperature. Yield: approximately 2 pounds.
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