Makes 2 pounds
Hop for joy…this Easter fudge cutouts recipe will make you the star of Easter desserts.
HERSHEY’S SPECIAL DARK Midly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (1 1/2 pkgs of 12-oz pkgs)
1 can sweetened condensed milk (not evaporated milk) (14 oz)
1/8 teaspoon salt
1 cup walnuts chopped (optional)
1 1/2 teaspoons vanilla extract
1.Line 13 x 9 x 2-inch pan with foil, extending foil over edges of pan.
2.Place chocolate chips, sweetened condensed milk, and salt in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 15 to 30 seconds, or just until chips are melted and mixture is smooth when stirred. Stir in walnuts, if desired, and vanilla. Immediately spread evenly in prepared pan. Cover; refrigerate 2 hours or until firm.
3.Use foil to lift fudge out of pan; place on cutting board. Peel off foil. With cookie cutters, cut into favorite shapes. Store tightly covered in cool, dry place.
Substitute chocolate with these tasty ideas:
Butterscotch Fudge: Substitute 3 cups (almost two 11-oz pkgs) HERSHEY’S Butterscotch Chips
Peanut Butter Fudge: Substitute 2 1/2 cups (about 1 1/2 10-oz pkgs) REESE’S Peanut Butter Chips
White Fudge: Substitute 3 cups (1 1/2 12-oz pkgs) HERSHEY’S Premier White Creme Chips
Find this recipe and more holiday treats at hersheyland.com