Dark Chocolate Fudge Ingredients: 1/2 cup whipping cream 1/2 cup light corn syrup 3 cups (18 ounces) semisweet chocolate chips 1 1/2 cups powdered sugar, sifted 1/2cup chopped walnuts (optional) 1 1/2 teaspoons vanilla extract Line 8-inch square baking pan with foil, extending edges over sides of pan. Bring cream and corn syrup to a boil in 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Stir in chocolate. Cook until chocolate is melted, stirring constantly. Stir in powdered sugar, walnuts and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm. Lift fudge out of pan using foil; remove foil. Cut into I -inch squares. Store in airtight container. Makes about 2 pounds or 64 candies Peanut Butter Fudge: Prepare Dark Chocolate Fudge as directed substituting 2 packages (10 ounces each) peanut butter chips for the semisweet chocolate chips. Makes about 2 pounds or 64 candies Share this page with a friend! Practical Kitchen.com - Cooking with Your Busy Life In Mind! http://www.practicalkitchen.com Return to: Home | Site Map | Recipe Directory | Appetizers | Beverages | Bread | Breakfast | Casseroles Chili | Desserts | Eggs and Cheese | Main Meal Meats | Miscellaneous | Pasta | Poultry | Recipes on Video Salads | Sandwiches | Sauces | Seafood | Side Dishes | Slow Cookery | Soup | Stews | Vegetables or use your browser's "back" button to return.