10 ounces bittersweet or semisweet chocolate, finely chopped
1, 14-ounce can sweetened, fat-free condensed milk
1/2 teaspoon vanilla extract
Line an 8-inch square baking pan with plastic wrap. Leave 2-inch overhang and smooth away any wrinkles. Combine chocolate, milk and extract in large sauce pan. Cook, stirring occasionally, under medium-low heat until chocolate melts and mixture is smooth, about five minutes.
Transfer fudge to prepared pan. Spread evenly with rubber spatula. Let cool, cover with plastic wrap and refrigerate until firm, at least two hours over overnight.
Invert the fudge onto cutting board and remove the wrap. Cut into eight strips and cut each strip crosswise into eight pieces.
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