Foolproof Chocolate Fudge

Ingredients:

• 3 (6-ounce) packages semi-sweet chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• dash salt
• 1/2 to 1 cup chopped nuts
• 1 1/2 teaspoons vanilla extract
  

Directions:

1. In a heavy saucepan, over low heat, melt chips with sweetened condensed milk.
   
2. Remove from heat; stir in remaining ingredients.
3. Spread evenly into wax paper-lined 8" or 9" square pan.
   
4. Chill 2 hours or until firm.
5. Turn fudge onto cutting board; peel off paper and cut into squares.
6. Store loosely covered at room temperature.

(Makes about 2 pounds)

Rocky Road Fudge:
Omit 1 (6-ounce) package semi-sweet chocolate chips, salt, vanilla, and nuts. In saucepan, melt chips with sweetened condensed milk and 2 tablespoons margarine. In large bowl, combine 2 cups dry roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Pour chocolate mixture into peanut mixture; mix well. Spread into wax paper-lined 13" x 9" pan. Chill 2 hours.

White Cherry Fudge:
In heavy saucepan, over low heat, melt 1 1/2 pounds white confectioners' coating with sweetened condensed milk and salt. Remove from heat; stir in 1 cup chopped candied cherries and vanilla. Proceed as directed in original recipe.

Chocolate Buttercream Frosting

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter, softened
  
• 3/4 cup cocoa
• 1 tsp. clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3 to 4 Tbsp. milk
  

Directions:

Stiff Consistency (for decorating/piping):

1. In large bowl, cream shortening and butter with electric mixer.
   
2. Add cocoa and vanilla.
   
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
   
4. Add milk and beat at medium speed until light and fluffy.
   

Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Makes: About 3 cups of icing.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

(This recipe was originally from the Wilton Co.)

Magic Cookie Bars

Ingredients:

• 1/2 cup butter or margarine
• 1 1/2 cup grahm cracker crumbs
• 1 cup chopped walnuts
• 1 1/3 cup (3 1/2 oz can) flaked coconut
• 1 cup (16 oz package) semi sweet chocolate bits or butterscotch bits or a combination of both
• 1 1/3 cup (1 can) sweetened condensed milk
  

Directions:

1. Melt butter in 13 x 9 x 2 inch pan.
   
2. Sprinkle crumbs evenly over melted butter.
3. Sprinkle chopped nuts over crumbs.
4. Scatter chocolate chips over nuts.
   
5. Sprinkle coconut over the chocolate chips.
   (If you use both chocolate chips and butterscotch, put the butterscotch between the chocolate chips and the coconut.)
6. Pour sweetened condensed milk over the coconut.
7. Bake at 350 degrees for 25 minutes or until done (lightly brown).
   
8. Cool in pan for 15 minutes. Cut into bars.
   Makes about 2 dozen 1 1/2 x 3 inch bars.

Nana Lady Burtis gave me this recipe. It's one of my all-time favorites. It's fully of yummy sweetness, but is very easy to make.